Okonomiyaki Kansas City: A Savory Cabbage Pancake

Okonomiyaki is a Japanese savory pancake, usually made with cabbage, a light batter and toppings such as okonomiyaki sauce, mayonnaise and bonito flakes. This Kansas City-inspired version adds smoked brisket for a local barbecue note; it keeps the flexible spirit of the dish while offering a practical stovetop method and substitutions for harder-to-find Japanese ingredients.

Ingredients

4 cups finely shredded green cabbage (about 280 g)
1 cup all-purpose flour (125 g)
⅔ cup dashi stock, cooled (160 ml); use low-sodium chicken or vegetable stock if dashi is unavailable
2 large eggs (about 100 g without shells)
2 tablespoons finely chopped scallions (12 g), plus extra to serve
½ teaspoon fine salt (3 g)
½ teaspoon baking powder (2 g)
1 cup cooked smoked brisket, finely chopped (150 g), warm or chilled; use cooked pulled pork or thinly sliced cooked mushrooms instead
2 tablespoons neutral oil, such as canola (30 ml), divided
¼ cup okonomiyaki sauce (60 ml), for serving; if unavailable, mix 3 tablespoons Worcestershire sauce (45 ml), 1 tablespoon ketchup (15 ml) and 1 teaspoon soy sauce (5 ml)
¼ cup Japanese mayonnaise (60 ml), for serving; regular mayonnaise works, though it is usually less tangy
2 tablespoons aonori (dried green seaweed flakes, about 2 g), optional
2 tablespoons bonito flakes (about 2 g), optional; omit for a vegetarian version
Pickled red ginger, to taste (about 2 tablespoons/20 g), optional

Instructions

Shred the cabbage into thin strips, about ⅛ inch (3 mm) wide, and chop the scallions. If the cabbage is wet after washing, dry it well; excess water can make the batter loose. Cut the cooked brisket into small pieces so it is easy to distribute.
In a large bowl, whisk the flour, dashi, eggs, salt and baking powder just until no dry pockets of flour remain. The batter should be thick but spoonable. Fold in the cabbage, scallions and brisket. Avoid beating it smooth or letting it stand for a long time, since the cabbage will release moisture.
Heat a large nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon oil (5 ml) and swirl to coat. For one large pancake, spoon in half the mixture and shape it into a round about 7 inches (18 cm) across and ¾ inch (2 cm) thick. For easier flipping, make two smaller pancakes instead.
Cook the pancake for 5–6 minutes, until the underside is deeply golden and the edges look set. Slide a wide spatula underneath, support the top with a plate if needed, and flip carefully. Add another teaspoon oil (5 ml) around the edge of the pan if it looks dry.
Cook the second side for 5–6 minutes. Cover the pan for the final 2 minutes if the center is still soft; uncover afterward so the crust stays crisp. The egg-containing center should reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes, when checked with a food thermometer. If it is not there yet, lower the heat and cook a little longer rather than browning the outside too quickly.
Transfer the cooked pancake to a plate and repeat with the remaining mixture and oil. Spread each pancake with okonomiyaki sauce and drizzle with mayonnaise. Finish with aonori, bonito flakes, extra scallions and pickled ginger, if using. Cut into wedges and serve hot.

Tips

Keep the cabbage fine and dry. Thick pieces make the pancake harder to bind, while wet cabbage thins the batter. A sharp knife or food processor’s slicing blade works well.
Flip with support. A broad spatula is useful, but a plate makes the flip less stressful: invert the pancake onto the plate, then slide it back into the skillet cooked-side up.
Adjust the texture sparingly. If the mixture seems dry, add dashi 1 tablespoon (15 ml) at a time. If it seems very loose, fold in flour 1 tablespoon (8 g) at a time; a little cabbage moisture is normal.
Know your toppings. Bonito flakes are fish, and some Worcestershire sauces contain anchovies. Check labels or leave them out for a vegetarian meal; use vegetable stock in place of dashi as well.

Serving Suggestions

Serve the pancake as the main dish, cut into wedges while warm. A crisp cucumber salad, steamed rice or a simple bowl of miso soup makes a balanced-feeling meal without competing with the savory toppings. Set extra sauce and mayonnaise at the table, since diners can add them to taste. For a group, make several smaller pancakes and serve them straight from a warm platter; avoid leaving them at room temperature for more than 2 hours.

Variations

For a more traditional-style topping, omit the brisket and add 2 tablespoons (20 g) tenkasu, crunchy tempura bits, to the batter. Thinly sliced cooked pork belly is another common option; cook it through as the pancake cooks, and check that any ground meat used instead reaches 160°F (71°C). For a seafood version, add small cooked shrimp or flaked cooked fish, making sure fish reaches 145°F (63°C). To keep the recipe vegetarian, use vegetable stock, skip bonito and add sautéed mushrooms or extra scallions. A little finely shredded carrot can also join the cabbage, though too many extra vegetables may make the pancake harder to flip.

Storage and Reheating

Refrigerate leftover okonomiyaki within 2 hours of cooking, in a covered container, for 3–4 days. For best texture, store sauce and mayonnaise separately if they have not yet been added. Reheat wedges in a lightly oiled skillet over medium-low heat until hot throughout; turn once so both sides warm without burning. If reheating in a microwave, use short intervals and expect a softer surface. Leftovers should reach 165°F (74°C) when reheated, per USDA FSIS guidance. Freeze plain, cooled pancakes for up to 2 months, wrapped airtight; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not refreeze food that has been left out beyond the safe room-temperature window.

Frequently Asked Questions

What does okonomiyaki mean?
Its name is commonly translated as “grill what you like,” reflecting how ingredients and toppings can vary. Styles differ by region and household; this is a cabbage-and-batter version with a Kansas City-style brisket addition, not a claim to be the sole traditional method.

Can I make the batter ahead?
It is best mixed just before cooking because salted cabbage releases liquid as it sits. You can shred the cabbage and chop the toppings ahead, then keep them covered and refrigerated separately. Mix the batter and fold everything together when the pan is ready.

Can I make it without dashi?
Yes. Use low-sodium chicken or vegetable stock in the same amount. Dashi contributes a gentle savory, sea-based flavor, so the substitute changes that note but still makes a good pancake. Water works in a pinch, though the result will taste milder.

Why did my pancake fall apart?
It may have been flipped before the bottom set, made too thick, or had too much liquid from wet cabbage. Cook until the edges look firm and the underside is golden, use a broad spatula or plate, and try two smaller pancakes if flipping is difficult.

Is okonomiyaki sauce the same as barbecue sauce?
No. Okonomiyaki sauce is a thick, sweet-savory Japanese condiment, while barbecue sauces vary widely and can taste smokier or sharper. The quick Worcestershire-ketchup-soy mixture here is a convenient substitute, not an exact match.

Can I make this gluten-free?
Use a cup-for-cup gluten-free flour blend and check that the stock, sauce and mayonnaise are gluten-free. Some sauces and dashi products contain wheat or other allergens. The batter’s texture can vary by blend, so add liquid gradually and cook smaller pancakes for easier handling.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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