Okonomiyaki is a savory Japanese pancake made from a batter of flour, eggs, and shredded cabbage, griddled with toppings like pork belly, then finished with okonomiyaki sauce, mayonnaise, bonito flakes, and dried seaweed. The name means grilled how you like it, and it comes from Osaka and Hiroshima, two cities that still argue over whose version is correct.
This is the Osaka style, where everything is mixed into one batter and cooked as a single thick pancake, as opposed to the layered Hiroshima style built with separate noodle and cabbage layers.
This recipe makes four individual pancakes, one per serving.
What Actually Matters
Get the ratio of cabbage to batter right, roughly equal parts by volume, and do not overmix once the cabbage goes in. Overworking the batter breaks down the cabbage and releases water, which makes the pancake soggy and prone to falling apart when you flip it. Fold gently, just until combined.
Okonomiyaki Recipe
Serves 4. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Ingredients
- 1 cup all purpose flour
- 1/2 cup dashi stock (or water)
- 2 large eggs
- 4 cups finely shredded green cabbage
- 4 scallions, sliced
- 8 ounces thinly sliced pork belly
- 2 tablespoons vegetable oil
- 1/2 cup okonomiyaki sauce
- 1/4 cup Japanese mayonnaise
- 2 tablespoons bonito flakes
- 2 tablespoons dried aonori (seaweed flakes)
- 1/2 teaspoon salt
Method
- In a large bowl, whisk together the flour, dashi stock, eggs, and salt until smooth.
- Add the shredded cabbage and scallions. Fold gently just until combined, being careful not to overmix.
- Heat 1 teaspoon of vegetable oil in a large nonstick skillet or griddle over medium heat.
- Pour one quarter of the batter into the skillet, shaping it into a round about 1 inch thick.
- Lay 2 ounces of pork belly slices over the top of the pancake.
- Cook for 5 minutes, until the bottom is golden and set.
- Flip carefully with a large spatula and cook the other side for 5 minutes, until the pork is cooked through.
- Repeat with the remaining batter and pork to make 4 pancakes.
- Top each pancake with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori before serving.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 510 |
| Protein | 21g |
| Fat | 29g |
| Carbohydrates | 42g |
Nutrition values are a calculated estimate based on standard ingredient data, not a lab-verified figure.
Tips and Variations
Swap the pork belly for shrimp, squid, or leave it out for a vegetarian version. If you cannot find okonomiyaki sauce, a mix of ketchup, Worcestershire sauce, and a touch of sugar makes a reasonable substitute. The batter does not keep well once the cabbage is mixed in, so make it fresh the day you plan to cook.
Frequently Asked Questions
What is okonomiyaki sauce made of?
It is a thick, slightly sweet and tangy sauce similar to a cross between Worcestershire sauce and ketchup, sold bottled in Japanese and Asian grocery stores.
Why did my pancake fall apart when I flipped it?
Usually the batter was overmixed or the pancake was flipped too early, before the bottom had fully set. Wait for a solid golden crust before attempting the flip.
Can I make this without dashi?
Yes, water works as a substitute, though dashi adds a subtle savory depth that plain water does not.
Is okonomiyaki gluten free?
Not as written, since it uses wheat flour, but rice flour or a gluten free flour blend can be substituted with good results.
More From Wine Drop Cookery
This recipe is part of our Japanese Recipes hub, alongside dishes like Tonkatsu and Gyoza. For the griddle and spatula this recipe depends on, see our pots and pans collection and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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