Okonomiyaki Recipe

Learn how to make authentic homemade Okonomiyaki with this easy Japanese savory pancake recipe. Packed with cabbage, seafood, and savory flavors, this best Okonomiyaki shows you exactly how to achieve the perfect crispy exterior and tender center for a restaurant-quality result at home.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

2 large pancakes (4 servings)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g all-purpose flour</li> <li class="ingredients-single-item">200ml dashi stock (or chicken stock)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">400g white cabbage, finely shredded</li> <li class="ingredients-single-item">4 spring onions, finely sliced</li> <li class="ingredients-single-item">100g cooked seafood (prawns, squid or crabmeat)</li> <li class="ingredients-single-item">2 tbsp pickled ginger (beni shoga)</li> <li class="ingredients-single-item">4 tbsp cooking oil, for frying</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">4 tbsp okonomiyaki sauce (or 2 tbsp Worcestershire sauce mixed with 2 tbsp ketchup and 1 tsp honey)</li> <li class="ingredients-single-item">4 tbsp Japanese mayonnaise</li> <li class="ingredients-single-item">2 tbsp bonito flakes (katsuobushi)</li> <li class="ingredients-single-item">1 tbsp aonori (dried seaweed flakes) or finely crumbled nori sheets</li> <li class="ingredients-single-item">1 tsp toasted sesame seeds</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 345 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 32 g

🍭 Sugar: 8 g

🍗 Protein: 15 g

🫀 Cholesterol: 110 mg

🧂 Sodium: 780 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large non-stick frying pan or griddle</li> <li class="equipment-single-item">Flat spatula</li> <li class="equipment-single-item">Squeeze bottles (for sauce and mayonnaise)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the batter by whisking together the flour, dashi stock, eggs, and salt in a large bowl until smooth. Let the batter rest for 5-10 minutes to allow the flour proteins to relax, which will produce a more tender pancake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the shredded cabbage, spring onions, seafood, and pickled ginger to the batter. Gently fold these ingredients in with a spatula until everything is evenly coated. The batter should be thick and chunky - the vegetables should be barely held together by the mixture (this is what gives okonomiyaki its characteristic texture). </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Once hot, pour half of the mixture into the pan and use the spatula to shape it into a round pancake about 2cm thick. Don't press down too firmly - you want to maintain some airiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Cook the pancake for about 5-6 minutes until the bottom is golden brown and crispy. You'll know it's ready to flip when the edges look set and slightly dry. Carefully flip the pancake using the spatula (a confident, quick flip works best). If needed, add a little more oil around the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Cook the second side for another 5-6 minutes until golden brown and the pancake is cooked through. The center should feel firm when gently pressed. Transfer to a serving plate and repeat with the remaining batter to make the second pancake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> To serve, drizzle the okonomiyaki sauce over the pancake in a zigzag pattern, then do the same with the Japanese mayonnaise. The combination of these two sauces creates the signature okonomiyaki flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Sprinkle with bonito flakes (they will gently wave from the heat of the pancake - a delightful effect!), aonori seaweed flakes, and toasted sesame seeds. Serve immediately while hot and crispy. In Japan, it's traditional to eat okonomiyaki with a small spatula directly from the cooking surface, but a knife and fork work perfectly well too. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Okonomiyaki Recipe?

Traditional okonomiyaki uses cabbage, flour, eggs, dashi stock, seafood (prawns, squid or crabmeat), spring onions, and pickled ginger. The signature toppings include okonomiyaki sauce, Japanese mayonnaise, bonito flakes, aonori seaweed and sesame seeds.

How to cook Okonomiyaki Recipe at home?

Learn how to cook Okonomiyaki Recipe by first making a batter with flour, dashi, and eggs. Fold in shredded cabbage and other ingredients, then fry on medium heat until golden brown on both sides (about 5-6 minutes per side). Top with signature sauces, bonito flakes, and seaweed for an authentic finish. The key is getting a crispy exterior while maintaining a tender, vegetable-filled interior.

What is the difference between Hiroshima-style and Osaka-style okonomiyaki?

Osaka-style (most common) mixes all ingredients into the batter before cooking as a single pancake. Hiroshima-style layers the components separately - first a thin crepe, then cabbage, protein, noodles, and another crepe, cooking each layer progressively and flipping the entire stack during cooking.

Can I make a vegetarian version of this Japanese savoury pancake?

Absolutely! Simply omit the seafood and use vegetable dashi or mushroom stock instead of traditional dashi (which contains fish). Load up with extra vegetables like grated carrots, courgettes, or sweetcorn. For toppings, skip the bonito flakes and use more seaweed flakes and sesame seeds.

Why do the bonito flakes move on top of the hot pancake?

The movement is due to heat convection. Bonito flakes (katsuobushi) are extremely thin, dried fish flakes that react to the rising heat from the freshly cooked okonomiyaki. The steam causes them to "dance" on the surface, indicating your pancake is perfectly hot and fresh.

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