Okonomiyaki is a savory Japanese pancake from Osaka, traditionally made with a wheat-flour batter, cabbage, and your choice of protein, then topped with okonomiyaki sauce and mayo. Adding yakisoba noodles inside the pancake—a style sometimes called “modan-yaki”—turns it into a hearty, satisfying meal that’s crispy on the outside and soft in the middle. This recipe gives you a crisp-edged pancake with chewy noodles tucked inside, all balanced by tangy-sweet sauce and creamy mayo.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (180 ml) dashi or water
- 2 large eggs
- 2 cups (200 g) finely shredded green cabbage
- 2 green onions, thinly sliced
- 1/4 cup (30 g) tenkasu (tempura scraps) or crushed crispy fried onions (optional)
- 2 portions (about 200 g) fresh or frozen yakisoba noodles (or instant ramen noodles, cooked)
- 4 slices bacon or thinly sliced pork belly (about 100 g)
- 2 tbsp vegetable oil for cooking
- Okonomiyaki sauce or tonkatsu sauce, for topping
- Japanese mayonnaise (like Kewpie), for topping
- Dried seaweed (aonori) and pickled ginger (beni shoga), for garnish
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi or water and eggs, and mix until smooth. The batter should be thin, like a crepe batter—don’t overmix.
- Add the shredded cabbage, green onions, and tenkasu (if using) to the batter. Stir until the cabbage is well coated. Set aside.
- If using fresh yakisoba noodles, rinse them in hot water and drain well. If using instant ramen noodles, cook them briefly (about 1 minute less than package directions), drain, and rinse with cold water to stop cooking. Pat dry with paper towels.
- Heat 1 tablespoon of oil in a large nonstick skillet or griddle over medium heat. Add the noodles and spread them out into a flat, round shape about 6 inches (15 cm) across. Cook for 2–3 minutes until the bottom is lightly browned and crispy. Flip and cook the other side for 1 minute. Transfer the noodle cake to a plate.
- Pour the remaining 1 tablespoon of oil into the skillet. Pour half of the cabbage-batter mixture onto the skillet and spread it into a round pancake about 6–7 inches (15–18 cm) across. Place the cooked noodle cake on top, pressing down gently.
- Lay 2 slices of bacon (or pork belly) over the noodle cake. Cook for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip the entire pancake using a spatula (or two spatulas). Cook for another 4–5 minutes, until the bacon is cooked through and the pancake is firm. The internal temperature of the pork should reach 145°F (63°C) as a safe minimum, per USDA FSIS guidelines.
- Transfer the okonomiyaki to a serving plate. Brush generously with okonomiyaki sauce, then drizzle with mayonnaise in a zigzag pattern. Sprinkle with aonori and top with pickled ginger. Repeat with the remaining batter and noodles to make the second pancake.
- Cut into wedges and serve hot.
Tips
- Substitutions: No dashi? Use water or chicken broth. No okonomiyaki sauce? Mix 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tsp soy sauce. For a vegetarian version, skip the bacon and use 1/2 cup (75 g) cooked mushrooms or tofu.
- Don’t overmix the batter: A few lumps are fine; overmixing develops gluten and makes the pancake tough. The cabbage should be coated but not swimming in batter.
- Get the pan hot enough: Medium heat is key. Too low, and the pancake steams instead of crisping; too high, and the outside burns before the inside cooks. If the pan smokes, lower the heat.
- Flipping without breaking: Use two spatulas—one under each side—and flip confidently. If it breaks, just press it back together; it will still taste great.
Serving Suggestions
Serve okonomiyaki hot, straight from the pan, with extra okonomiyaki sauce, Japanese mayo, and a sprinkle of sesame seeds. It pairs well with a light miso soup or a simple cucumber salad. For a drink, try a cold Japanese lager or a glass of iced green tea.
Variations
- Seafood: Add 1/2 cup (75 g) cooked shrimp or squid to the batter along with the cabbage.
- Cheese: Sprinkle 1/4 cup (30 g) shredded mozzarella or cheddar over the pancake before flipping for a gooey center.
- Spicy: Mix 1 tbsp sriracha or gochujang into the okonomiyaki sauce for a kick.
- Gluten-free: Use a gluten-free flour blend and tamari instead of soy sauce in the sauce substitute. Check that your noodles are gluten-free (rice noodles work).
Storage and Reheating
Leftover okonomiyaki can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a dry skillet over medium heat for 3–4 minutes per side, until hot and crisp. You can also microwave it for 1–2 minutes, but it will be softer. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the fridge overnight before reheating in a skillet.
Frequently Asked Questions
Can I use regular ramen noodles instead of yakisoba noodles? Yes, cook them briefly (about 1 minute less than package directions), drain, and pat dry. They won’t be quite as chewy but will work well.
What is tenkasu, and can I skip it? Tenkasu are crunchy tempura batter bits that add texture. If you don’t have them, use crushed crispy fried onions or just leave them out—the pancake will still be delicious.
Why is my okonomiyaki falling apart? It’s likely too much batter or not enough cabbage, or the pancake was flipped too early. Make sure the bottom is deeply browned before flipping, and use a wide spatula for support.
Can I make the batter ahead of time? Yes, you can mix the dry and wet ingredients (without the cabbage) up to 24 hours ahead. Add the cabbage just before cooking, as it will release water and make the batter too loose if left too long.
Is okonomiyaki gluten-free? Traditional okonomiyaki contains wheat flour and soy sauce, so it’s not gluten-free. Use a gluten-free flour blend and tamari to make it so.
What’s the difference between Osaka and Hiroshima style? Osaka-style mixes everything into the batter, while Hiroshima-style layers the batter, cabbage, noodles, and toppings in separate layers. This recipe is Osaka-style (with noodles added).
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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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