Okonomiyaki Pancake Recipe: Savory Japanese Cabbage Pancakes

Okonomiyaki is a savory Japanese pancake, especially associated with Osaka and Hiroshima, made with cabbage folded into a light batter and cooked on a griddle. This Osaka-style version is easy to make in a skillet, with pork belly, scallions, and a familiar drizzle of okonomiyaki sauce and mayonnaise; toppings and regional styles vary.

Ingredients

1 cup (120 g) all-purpose flour
½ cup (120 ml) dashi stock, cooled; use low-sodium chicken or vegetable stock if dashi is unavailable
2 large eggs
½ teaspoon (2 g) fine salt
¼ teaspoon (1 g) baking powder
4 cups (280 g) finely shredded green cabbage
2 scallions (about 30 g), thinly sliced
4 ounces (115 g) thinly sliced pork belly, cut into short strips
1 tablespoon (15 ml) neutral cooking oil, divided
2 tablespoons (30 ml) okonomiyaki sauce, plus more for serving
2 tablespoons (30 ml) Japanese mayonnaise, or regular mayonnaise
1 tablespoon (2 g) aonori (dried green seaweed flakes), optional
1 tablespoon (3 g) bonito flakes, optional

Instructions

Prepare the batter. In a large bowl, whisk the flour, dashi, eggs, salt, and baking powder until just combined. A few small lumps are fine; stop mixing once there are no dry pockets, since overmixing can make the pancakes dense.
Fold in the vegetables. Add the cabbage and scallions and toss until the pieces are lightly coated. The mixture should look cabbage-heavy rather than like a pourable batter. Divide it into two portions.
Heat the skillet. Set a large nonstick or well-seasoned skillet over medium heat and add half the oil. When the oil shimmers, spoon in one portion of cabbage mixture and shape it into a round about ¾ inch (2 cm) thick. Lay half the pork strips over the top, pressing them gently into the surface.
Cook the first side. Cook for 5–6 minutes, adjusting the heat so the bottom turns golden without scorching. Slide a wide spatula underneath and flip carefully. If the pancake is difficult to lift, divide it into two pieces and turn them separately.
Finish cooking. Cook the second side for 5–6 minutes, until browned and the cabbage is tender. Check the center of the pork-containing pancake with a food thermometer; the USDA FSIS safe minimum for pork is 145°F (63°C), followed by a 3-minute rest. If it has not reached that temperature, cook a little longer and check again. Transfer to a plate and rest 3 minutes while you cook the second pancake with the remaining oil, cabbage mixture, and pork, repeating the same temperature check.
Add toppings and serve. Drizzle each pancake with okonomiyaki sauce and mayonnaise, then scatter over aonori and bonito flakes if using. Cut into wedges and serve hot.

Tips

Shred the cabbage finely. Thin, even shreds soften in the cooking time and help the pancake hold together. If your cabbage is especially wet, pat it dry after shredding so excess water does not loosen the batter.
Keep the heat moderate. A thick pancake needs time for its center to cook. If the outside browns too quickly, lower the heat and cover the skillet loosely for a few minutes; uncover before flipping to avoid trapping too much moisture.
Choose a practical dashi substitute. Dashi gives the batter a savory, gently seafood-like depth. Chicken or vegetable stock works well, though the flavor will be less traditional; use a mild stock so it does not overpower the toppings.
Flip with support. Use a broad spatula and, if needed, a second spatula or plate to help turn the pancake. Avoid pressing it down, which can squeeze out moisture and make it compact.

Serving Suggestions

Serve the pancakes as a filling lunch or a casual dinner, with extra okonomiyaki sauce and mayonnaise at the table. A sharp knife or kitchen scissors makes it easy to cut the rounds into wedges. Add aonori for a savory seaweed aroma and bonito flakes for a smoky, fish-forward finish; both are optional, and bonito flakes are not suitable for a vegetarian meal.

For a lighter side, offer cucumber dressed with rice vinegar or a simple green salad. Miso soup or steamed rice can round out the meal, though the pancakes are substantial on their own. Since the sauce and toppings are salty and rich, add them gradually and taste before adding extra salt to the batter.

Variations

Make it vegetarian: Leave out the pork and cook the pancakes in a little extra oil. Use vegetable dashi or vegetable stock, and check that the okonomiyaki sauce contains no fish-based ingredients. Skip bonito flakes or replace them with extra aonori or toasted sesame seeds.

Use shrimp or squid: Replace the pork with 4 ounces (115 g) of peeled, deveined shrimp or chopped squid. Cook until the seafood reaches 145°F (63°C) in the center, checking with a food thermometer. Keep pieces small so they cook through before the pancake becomes too dark.

Try a different topping: Add a small handful of finely chopped pickled ginger to the cabbage, or finish with toasted sesame seeds. For a milder finish, use less sauce and mayonnaise, or serve them on the side.

Make smaller pancakes: Divide the cabbage mixture into four portions instead of two. Smaller rounds are easier to flip and cook through, but check them a few minutes earlier and use the same safe-temperature guidance for pork.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking in a covered container; store toppings separately when possible. They keep for 3–4 days in the refrigerator. For longer storage, freeze the cooled pancakes, wrapped individually, for up to 2 months for best quality; thaw overnight in the refrigerator.

Reheat in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. A microwave also works, though the surface will be softer. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and add fresh sauce and toppings after warming.

Frequently Asked Questions

What does “okonomiyaki” mean?
It is commonly explained as “grilled as you like,” reflecting the range of fillings and toppings cooks can choose. The core idea is a savory griddled pancake, often built around cabbage and batter.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking, since cabbage releases moisture after it is cut and salted. You can shred the cabbage and slice the scallions a day ahead, refrigerate them separately, and combine them with the batter just before cooking.

Why is my pancake falling apart?
The cabbage may be cut too coarsely, the batter may not be coating it evenly, or the pancake may have been flipped before its first side set. Use fine shreds, keep the round compact, and wait until the underside is browned before turning. A wide spatula makes the flip easier.

Can I make okonomiyaki without pork?
Yes. Leave out the pork for a vegetarian version, or use shrimp, squid, or another topping. For vegetarian pancakes, choose vegetable stock and verify that the sauce and other toppings do not contain fish ingredients.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is typically thicker, sweeter, and fruitier. If you cannot find it, a mix of ketchup and Worcestershire sauce can provide a convenient substitute, though it will taste sharper and less complex. Start with equal parts and adjust to taste.

Can I cook these without a nonstick pan?
Yes, use a well-seasoned cast-iron skillet or another heavy pan and make sure it is hot before adding oil and batter. Avoid trying to flip too early; a properly browned underside releases more easily.

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

Spotted an error? Tell us and we will correct it (corrections policy).