Okonomiyaki is a savory Japanese pancake or griddle cake, often described as a cross between an omelet, a pancake, and a frittata. The name means “grilled as you like it,” and it’s typically made with a batter of flour, grated yam, and eggs, mixed with shredded cabbage and your choice of proteins like pork belly, shrimp, or octopus. It’s cooked on a hot griddle until golden and crisp, then slathered with a sweet-savory okonomiyaki sauce, mayonnaise, and sprinkled with dried seaweed and bonito flakes. The overall taste is a delightful balance of savory, slightly sweet, and tangy, with a soft, moist interior and a crispy exterior.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) dashi stock (or water with 1 tsp dashi powder)
- 2 large eggs
- 1/2 cup (120 g) grated nagaimo yam (optional, but adds fluffiness)
- 4 cups (400 g) finely shredded green cabbage (about 1/2 small head)
- 1/4 cup (30 g) chopped green onions (scallions)
- 1/2 cup (60 g) tenkasu (tempura scraps) or panko breadcrumbs
- 4 slices pork belly or bacon, cut into thirds
- 1/4 cup (60 ml) vegetable oil for cooking
- Okonomiyaki sauce (or substitute: mix 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp sugar)
- Japanese mayonnaise (or regular mayo)
- Nori (dried seaweed) strips, for garnish
- Bonito flakes (katsuobushi), for garnish
Instructions
- Make the batter: In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi and eggs, and mix until smooth. If using grated yam, stir it in now.
- Add the vegetables: Add the shredded cabbage, green onions, and tenkasu (or panko) to the batter. Gently fold everything together until the cabbage is well coated. Do not overmix; the batter should be thick and just holding the cabbage together.
- Cook the okonomiyaki: Heat a large non-stick skillet or griddle over medium heat. Add a little oil. Pour one-quarter of the batter into the pan, shaping it into a round, flat pancake about 1/2 to 3/4 inch thick. Lay a few slices of pork belly on top.
- Cook the first side: Cook for about 5-7 minutes, until the bottom is golden brown and crisp. Use a spatula to carefully flip the pancake. Cook for another 5-7 minutes, until the pork is cooked through and the other side is golden. The internal temperature of the pork should reach 145°F (63°C) as a safe minimum, per USDA FSIS guidelines.
- Repeat: Transfer the cooked okonomiyaki to a plate and repeat with the remaining batter and pork.
- Garnish and serve: While hot, brush each pancake generously with okonomiyaki sauce, then drizzle with mayonnaise. Sprinkle with nori strips and a handful of bonito flakes (they will dance from the heat). Serve immediately.
Tips
- Substitutions: If you can’t find dashi, use water with a pinch of salt and a splash of soy sauce. For the yam, you can omit it or substitute with an extra egg. Okonomiyaki sauce can be replaced with a mix of ketchup, Worcestershire, and soy sauce.
- Don’t overmix the batter: The batter should be lumpy and just barely holding the cabbage. Overmixing will make the pancake tough.
- Use a hot pan: Make sure the pan is hot before adding the batter. This ensures a crispy exterior and prevents sticking.
- Keep warm: If making multiple, keep the cooked pancakes warm in a 200°F (93°C) oven while you cook the rest.
Serving Suggestions
Okonomiyaki is a complete meal on its own, but it pairs well with a light miso soup or a simple green salad. In Japan, it’s often enjoyed with a cold beer or a glass of sake. For a fun interactive dinner, set up a tabletop griddle and let everyone cook their own.
Variations
- Hiroshima-style: Instead of mixing the ingredients, layers are used: a thin crepe-like batter, then cabbage, bean sprouts, pork, and noodles (yakisoba or udon), all topped with a fried egg and sauce.
- Seafood okonomiyaki: Add shrimp, squid, or octopus to the batter along with the cabbage.
- Cheese okonomiyaki: Add shredded cheese (like mozzarella or cheddar) to the batter for a gooey, savory twist.
- Vegetarian: Omit the pork and add mushrooms, bell peppers, or corn. Use a vegetarian Worcestershire sauce in the okonomiyaki sauce substitute.
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 2-3 minutes per side, until hot and crisp. You can also reheat in a toaster oven at 350°F (175°C) for 5-7 minutes. Avoid the microwave, as it will make the pancake soggy.
Frequently Asked Questions
Is okonomiyaki sweet or savory? It’s primarily savory, but the sauce and mayonnaise add a sweet-tangy note that balances the saltiness of the pork and the umami of the bonito flakes.
Can I make the batter ahead of time? It’s best to mix the batter just before cooking. If you let it sit, the cabbage will release water and make the batter too thin. You can prep the vegetables and dry ingredients in advance, but combine them right before cooking.
What is okonomiyaki sauce made of? It’s a thick, sweet-savory sauce similar to Worcestershire but thicker and sweeter. It typically contains tomato paste, fruit puree, soy sauce, sugar, and spices. You can find it in Asian grocery stores or online.
Can I use regular all-purpose flour? Yes, all-purpose flour works fine. Some recipes use okonomiyaki flour, which already contains baking powder and some flavorings, but it’s not necessary.
Why is my okonomiyaki falling apart? This usually happens if the batter is too thin or you flipped it too early. Make sure the batter is thick and the pancake is well-browned before flipping. Also, don’t overload it with too many fillings.
What are bonito flakes? They are thin shavings of dried, fermented skipjack tuna. They have a smoky, fishy flavor and are used as a topping. If you can’t find them, you can omit them or substitute with a sprinkle of furikake (rice seasoning).
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- Paragon Imperial Peking Duck Recipe
- The Smoking Cuban: Smoky Pulled Pork Sandwich
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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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