Okonomiyaki is a savory Japanese pancake from Osaka, made with a wheat-flour batter, cabbage, and your choice of protein, all griddled until golden and topped with a sweet-savory sauce, mayo, and bonito flakes. This recipe uses a recipe tin (or any small loaf pan) to mix the batter directly, which cuts down on dishes and makes the process genuinely simple. The batter comes together in minutes, the pancake cooks in one skillet, and the result is a crisp-edged, tender-centered street-food classic you can make any night of the week.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 2/3 cup (160 ml) dashi or water (see Tips for substitutes)
- 2 large eggs
- 2 cups (150 g) finely shredded green cabbage (about 1/4 small head)
- 2 scallions, thinly sliced, plus more for garnish
- 4 oz (115 g) thinly sliced pork belly or bacon, cut into 2-inch pieces (optional; see Variations)
- 2 tbsp vegetable oil, for cooking
- Okonomiyaki sauce (or substitute, see Tips)
- Japanese mayonnaise (Kewpie preferred)
- Dried bonito flakes (katsuobushi), for garnish
- Aonori (dried seaweed powder) or furikake, for garnish
Instructions
- Make the batter: In a recipe tin or medium bowl, whisk together the flour, baking powder, salt, and sugar. Add the dashi (or water) and eggs, and whisk until smooth. The batter should be thin, like a crepe batter.
- Add the vegetables: Add the shredded cabbage and scallions to the batter. Stir with a spoon or chopsticks until the cabbage is evenly coated. Do not overmix; the batter should just hold the cabbage together.
- Cook the pancake: Heat a large nonstick skillet (10-12 inches) over medium heat. Add 1 tbsp of oil and spread it around. Pour half the batter into the skillet, shaping it into a round pancake about 1/2-inch thick. If using pork belly or bacon, lay the slices on top of the uncooked pancake.
- Cook the first side: Cook for 4-5 minutes, until the bottom is golden brown and crisp. Use a spatula to peek underneath; it should release easily. If it sticks, cook another minute.
- Flip and cook the second side: Carefully flip the pancake with a wide spatula (or two spatulas). Cook for another 4-5 minutes, until the second side is golden and the pancake is cooked through. If you added pork, ensure it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Repeat with the remaining batter: Transfer the cooked okonomiyaki to a plate. Add the remaining 1 tbsp oil to the skillet and cook the second pancake the same way.
- Top and serve: While hot, brush the top of each pancake with okonomiyaki sauce, then drizzle with mayonnaise in a zigzag pattern. Sprinkle with bonito flakes, aonori, and extra scallions. Serve immediately.
Tips
- Dashi substitute: If you don’t have dashi, use water with 1/2 tsp of instant dashi powder dissolved, or simply use water with a splash of soy sauce and a pinch of sugar. The pancake will still be delicious, just less savory.
- Cabbage texture: Use finely shredded cabbage; coarse chunks will make the pancake fall apart. A mandoline or sharp knife works best.
- Don’t overmix: The batter should be lumpy with cabbage; overmixing makes the pancake tough. The goal is a cohesive mass that holds together when cooked.
- Flip carefully: If the pancake is too large to flip easily, slide it onto a plate, then invert it back into the skillet. This is a common technique and works perfectly.
Serving Suggestions
Serve okonomiyaki hot off the griddle, cut into wedges like a pizza, with extra sauce and mayo on the side. It pairs well with a light Japanese beer or a cold glass of iced green tea. For a full meal, serve with a simple miso soup and a side of pickled ginger.
Variations
- Seafood: Add 1/2 cup (75 g) cooked small shrimp or squid, chopped, to the batter along with the cabbage.
- Vegetarian: Omit the pork and add 1/2 cup (75 g) of corn kernels or grated carrot for sweetness. Use water or vegetable dashi.
- Cheese: Fold in 1/2 cup (50 g) of shredded mozzarella or cheddar for a gooey, modern twist.
- Modan-yaki (Hiroshima-style): For a layered version, cook the batter as a thin crepe, then add a pile of bean sprouts, cabbage, and noodles (yakisoba or ramen) on top, and flip the whole thing to cook. This is more advanced but delicious.
Storage and Reheating
Leftover okonomiyaki can be refrigerated in an airtight container for up to 3 days. To reheat, place in a dry skillet over medium-low heat for 3-4 minutes per side, until hot and crisp. You can also microwave for 1-2 minutes, but the texture will be softer. Avoid freezing, as the cabbage will become watery and the pancake will lose its texture.
Frequently Asked Questions
What is okonomiyaki sauce made of? Okonomiyaki sauce is a thick, sweet-savory sauce similar to Worcestershire but thicker and sweeter. It typically contains tomato paste, Worcestershire sauce, sugar, soy sauce, and sometimes apple or dates. You can substitute with a mix of 2 parts ketchup, 1 part Worcestershire sauce, and a dash of soy sauce.
Can I use a regular bowl instead of a recipe tin? Absolutely. The recipe tin is just a convenient way to mix and pour the batter. Any medium-sized bowl works. The tin is helpful for pouring the batter into the pan without dripping.
Why is my okonomiyaki falling apart? This usually happens when the batter is too thin or the cabbage is too coarse. Make sure you measure the flour correctly (spoon and level, not scoop) and shred the cabbage finely. Also, let the pancake cook long enough on the first side before flipping; it needs a good crust to hold together.
Can I make okonomiyaki without dashi? Yes, use water or even chicken or vegetable broth. The flavor will be slightly different, but still delicious. Dashi adds a subtle umami that is characteristic of the dish, but it’s not essential.
Is okonomiyaki gluten-free? Traditional okonomiyaki uses wheat flour, so it is not gluten-free. However, you can substitute with a gluten-free all-purpose flour blend. The texture may be slightly different, but it will still work. Also check your okonomiyaki sauce and mayonnaise for gluten.
What is the best pan to use? A nonstick skillet or a well-seasoned cast-iron pan works best. A large, flat surface (10-12 inches) is ideal for making one large pancake or two smaller ones. A griddle is also great if you have one.
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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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