Description
Okonomiyaki is a classic Osaka-style Japanese savory pancake made with shredded cabbage, eggs, flour, and customizable fillings like pork belly or shrimp. Topped with tangy okonomiyaki sauce, creamy mayo, and bonito flakes that “dance” on the plate, this quick and versatile street food dish brings the taste of Japan’s festival stalls right into your kitchen.
Ingredients
For the batter:
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1 cup (120 g) all-purpose flour
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2/3 cup (160 ml) water or dashi stock
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2 large eggs
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4 cups (280 g) finely shredded cabbage
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½ cup (50 g) chopped green onions
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Optional: ½ cup (20 g) tempura scraps (tenkasu)
For the filling:
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8–10 slices thinly sliced pork belly or bacon
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Optional: shrimp or squid
For the toppings:
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Okonomiyaki sauce (store-bought or homemade)
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Japanese mayonnaise (Kewpie preferred)
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Aonori (seaweed flakes)
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Katsuobushi (bonito flakes)
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Chopped green onions
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Pickled ginger (beni shoga)
Instructions
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Make the batter – Whisk together flour, water (or dashi), and eggs until smooth.
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Add veggies – Fold in shredded cabbage, green onions, and optional tenkasu.
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Heat skillet – Lightly oil a skillet and heat to medium.
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Form pancakes – Scoop batter into rounds about ½-inch thick. Top with pork belly or seafood.
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Cook – Fry 4–5 minutes per side until golden brown and firm.
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Top it off – Drizzle with okonomiyaki sauce and mayo. Sprinkle aonori, bonito flakes, and garnish with ginger and onions.
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Serve hot – Slice and enjoy immediately for best flavor and texture.
Notes
Shred cabbage finely for the lightest texture.
Don’t overmix batter—gentle folding keeps pancakes fluffy.
Use two spatulas to flip confidently.
Customize with shrimp, squid, mushrooms, or even cheese/kimchi.
Best eaten hot—sauce and toppings shine with fresh pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese