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, mayonnaise, and bonito flakes. It works because the batter is intentionally loose—it lets the cabbage steam and soften while the edges crisp, giving you a tender, cabbage-packed pancake that’s endlessly customizable. This recipe stays true to the Osaka style, which is the most common version in Japan, and it’s surprisingly simple once you have the right ingredients.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) dashi (or water with 1 tsp dashi powder)
- 2 large eggs
- 3 cups (300 g) finely shredded green cabbage (about 1/4 small head)
- 2 green onions, thinly sliced
- 1/2 cup (60 g) tenkasu (tempura scraps) or crushed crispy fried onions
- 4 slices bacon or thinly sliced pork belly (about 4 oz / 115 g total)
- Vegetable oil, for cooking
- Okonomiyaki sauce (or a mix of 2 tbsp ketchup + 1 tbsp Worcestershire sauce + 1 tsp soy sauce)
- Japanese mayonnaise (such as Kewpie)
- Dried bonito flakes (katsuobushi), for topping
- Aonori (dried green seaweed) or nori flakes, for topping
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi and eggs, and whisk until smooth—the batter will be thin, like a crepe batter.
- Add the shredded cabbage, green onions, and tenkasu to the batter. Mix gently with a spatula or chopsticks until the cabbage is evenly coated. The batter should be just enough to bind the vegetables; it will look more like a slaw than a batter.
- Heat a large nonstick skillet or griddle over medium heat. Add a drizzle of vegetable oil and spread it around. Pour half of the cabbage-batter mixture into the skillet, shaping it into a round pancake about 6–7 inches (15–18 cm) across and 1 inch (2.5 cm) thick.
- Lay 2 slices of bacon (or pork belly) on top of the pancake. Cook for 4–5 minutes, until the bottom is golden brown and crisp. Use a spatula to carefully flip the okonomiyaki. Press down gently with the spatula to flatten it slightly.
- Cook for another 4–5 minutes, until the second side is golden and the cabbage is tender. If the pancake is browning too quickly, lower the heat. The pork should be cooked through—if using bacon or pork belly, ensure it reaches an internal temperature of 145°F (63°C) for whole cuts, or 160°F (71°C) for ground meat, as per USDA FSIS guidelines. Check with a food thermometer if unsure.
- Transfer the okonomiyaki to a plate, cooked side up. Repeat with the remaining batter and pork to make the second pancake.
- To serve, brush the top generously with okonomiyaki sauce, then drizzle with mayonnaise in a zigzag pattern. Sprinkle with bonito flakes and aonori. Serve hot.
Tips
- Don’t overmix the batter: The cabbage should be coated, not drowned. Overmixing will make the pancake tough and release too much water from the cabbage.
- Use a hot pan and be patient: Medium heat is key—too high and the outside burns before the cabbage cooks through; too low and the pancake becomes soggy.
- Substitute dashi: If you don’t have dashi, use water with a pinch of kombu or a teaspoon of dashi powder. You can also use chicken or vegetable broth, but the flavor will be less “Japanese.�
- Keep it crisp: If making multiple pancakes, keep the cooked ones on a wire rack in a warm oven (200°F / 95°C) so they stay crisp, not on a plate where they’ll steam.
Serving Suggestions
Serve okonomiyaki as a main dish with a side of pickled ginger and a simple miso soup. It’s also great with a cold Japanese beer or green tea. For a full meal, pair it with a small salad of cucumber and wakame seaweed dressed with rice vinegar.
Variations
- Hiroshima-style: Instead of mixing cabbage into the batter, cook a thin crepe first, then layer cabbage, pork, and noodles (yakisoba or udon) on top, and flip the whole thing to cook. It’s more complex but equally delicious.
- Seafood: Add 1/2 cup (75 g) cooked shrimp, squid, or scallops to the batter along with the cabbage. Reduce the pork to 2 slices, or omit it entirely.
- Vegetarian: Omit the pork and add 1/2 cup (75 g) of sliced shiitake mushrooms and 1/4 cup (30 g) of corn kernels. Use a vegan Worcestershire sauce for the okonomiyaki sauce.
- Cheese: Add 1/4 cup (30 g) of shredded mozzarella or cheddar to the batter for a gooey, melty center.
Storage and Reheating
Refrigerate leftover okonomiyaki in an airtight container within 2 hours of cooking; they’ll keep for 3–4 days. To reheat, place in a dry skillet over medium-low heat for 3–4 minutes per side, until heated through and crisp. You can also reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the pancake soggy. For longer storage, wrap tightly and freeze for up to 1 month; thaw in the fridge overnight before reheating.
Frequently Asked Questions
What is okonomiyaki sauce made of? Traditional okonomiyaki sauce is a thick, sweet-and-savory sauce similar to Worcestershire but thicker and fruitier. You can buy it at Asian grocery stores or online, or make a quick substitute by mixing ketchup, Worcestershire sauce, and a little soy sauce and sugar.
Can I make the batter ahead of time? You can mix the dry ingredients and wet ingredients separately a day ahead and store them in the fridge. But once you combine them with the cabbage, cook immediately—the cabbage will release water and make the batter runny if it sits.
Why is my okonomiyaki falling apart? This usually happens if the batter is too thin or the cabbage is too wet. Make sure to shred the cabbage finely and pat it dry if it’s very moist. Also, don’t flip too early—wait until the bottom is deeply golden and set.
Is okonomiyaki healthy? It’s a balanced meal with vegetables, protein, and carbs, but the sauce and mayonnaise add calories. To lighten it, use less mayo, choose lean pork or shrimp, and use a whole-wheat flour for part of the batter.
Can I use a regular frying pan? Yes, a nonstick skillet works well. A cast-iron or carbon-steel pan also works, but make sure it’s well-seasoned so the pancake doesn’t stick. You may need to adjust the heat to avoid burning.
What is tenkasu? Tenkasu are crispy bits of tempura batter, sold in bags at Japanese grocery stores. They add a crunchy texture and richness. If you can’t find them, crush a few crispy fried onions or use panko breadcrumbs toasted in butter.
Related
- Sticky Rice Food Truck Danville AR: Recipe
- Hand in Hand Peking Duck Menu: Full Recipe
- Virginia French Fries: Crispy Salt-Vinegar Style
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).