Okonomiyaki Recipe

Okonomiyaki is a Japanese savory pancake that’s like a little party in your mouth! It’s made with a simple batter, cabbage, and a mix of your favorite fillings like shrimp,…

By Grace • October 6, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Okonomiyaki is a Japanese savory pancake that’s like a little party in your mouth! It’s made with a simple batter, cabbage, and a mix of your favorite fillings like shrimp, pork, or green onions. This dish is all about mixing and matching ingredients, so it’s super fun and easy to customize. The crispy outside and soft, flavorful inside make every bite seriously satisfying.

I love making okonomiyaki because it brings everyone together around the table. I usually cook mine on a big griddle and top it with okonomiyaki sauce, mayo, and bonito flakes that dance with the heat. For me, the best part is watching the pancake cook and flipping it just right to get that perfect golden crust. It’s a simple joy you don’t want to miss.

One handy tip I’ve found is to shred the cabbage super fine; it helps the pancake hold together and keeps it tender. Whether you’re cooking for yourself or throwing a casual dinner, okonomiyaki is a fantastic choice that’s both tasty and a little bit playful. Plus, it tastes great fresh off the pan or even the next day for leftovers!

Key Ingredients & Substitutions

Flour & Dashi stock: All-purpose flour gives the pancake its structure. Dashi adds umami, but water works too if you don’t have dashi handy.

Cabbage: Finely shredded cabbage is the heart of okonomiyaki. It adds crunch and moisture. I like shredding it thin to make sure every bite is tender.

Pork belly: Thin slices give a nice crispy edge when cooked. Bacon can be used as a substitute and adds a smoky flavor. For a vegetarian option, try mushrooms or tofu.

Tenkasu & Pickled ginger: These add texture and tang. Tenkasu can be left out if you don’t have it. Pickled ginger brightens the flavor but can be skipped or replaced with something tangy.

Okonomiyaki sauce & mayo: These are classic toppings. If you can’t find okonomiyaki sauce, a mix of Worcestershire sauce, soy sauce, and ketchup works well. Japanese mayo has a slightly sweeter, richer taste but regular mayo is okay too.

How Do You Flip Okonomiyaki Without It Falling Apart?

Flipping the okonomiyaki can be tricky! Here’s how I manage a perfect flip every time:

• Use a large spatula or two for extra support.
• Make sure the bottom side is golden and firm before flipping, about 4-5 minutes.
• Slide the pancake gently to loosen it from the pan before flipping.
• Flip confidently in one swift motion to avoid breaking.
• If you’re nervous, flip onto a plate first, then slide it back into the pan to cook the other side.

With a little practice, you’ll get a crisp, golden crust and lovely even cooking—no pancake tears here!

Equipment You’ll Need

• Non-stick skillet or griddle – perfect for cooking okonomiyaki evenly and prevents sticking.
• Large mixing bowl – makes it easy to combine batter and all the ingredients smoothly.
• Spatula – a wide one helps you flip the pancake carefully without breaking it.
• Knife and cutting board – for chopping cabbage, green onions, and other add-ins.

Flavor Variations & Add-Ins

• Swap pork belly for shrimp or squid for a tasty seafood twist that’s common in Hiroshima-style okonomiyaki.
• Add grated cheese inside the batter or on top for a creamy, melty surprise.
• Mix in corn kernels or chopped mushrooms for extra sweetness and earthiness.
• Use kimchi as a spicy add-in to give your okonomiyaki a bold kick and tang.

How to Make Okonomiyaki (Japanese Savory Pancake)

Ingredients You’ll Need:

For The Batter and Filling:

• 1 cup all-purpose flour
• 2/3 cup dashi stock (or water)
• 2 large eggs
• 2 cups finely shredded cabbage
• 1/4 cup chopped green onions (plus extra for garnish)
• 4 oz thinly sliced pork belly or bacon slices
• 1/4 cup tenkasu (tempura scraps) (optional)
• 2 tbsp pickled red ginger, chopped (optional)
• 2 tbsp grated nagaimo or yam (optional for fluffiness)
• Vegetable oil for frying

For The Topping:

• Okonomiyaki sauce (store-bought or homemade) – about 1/4 cup
• Japanese mayonnaise – about 2-3 tbsp
• Aonori (dried seaweed flakes)
• Bonito flakes (katsuobushi)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and around 10 minutes to cook. You’ll spend your time mixing the batter and fillings, frying the pancake to a golden crisp on both sides, and then adding delicious toppings. It’s a quick and fun meal to make!

Step-by-Step Instructions:

1. Prepare the Batter

In a large bowl, mix the flour and dashi stock (or water) until smooth. Crack in the eggs and stir everything together until fully combined.

2. Add Vegetables and Mix-ins

Fold in the shredded cabbage, chopped green onions, tenkasu, pickled red ginger, and grated nagaimo (if using). Stir well to evenly distribute all ingredients throughout the batter.

3. Cook the Pancake

Heat a non-stick skillet or griddle on medium heat and add a little vegetable oil to coat the surface. Pour a generous ladleful of batter onto the pan and shape it into a round pancake about 7 inches wide and 1 inch thick. Place the pork belly slices on top of the pancake.

4. Fry Each Side

Cook the pancake for 4-5 minutes until the bottom side becomes golden brown and crispy. Carefully flip the pancake so the pork side is down and cook for another 4-5 minutes, until the pork is fully cooked and the pancake is firm.

You may flip it once more if you want the pork side extra crispy.

5. Add Toppings and Serve

Transfer your cooked okonomiyaki to a plate. Brush the top generously with okonomiyaki sauce, and drizzle Japanese mayonnaise in a zigzag pattern over it. Sprinkle with dried seaweed flakes, bonito flakes, and extra chopped green onions for a beautiful finish.

Serve immediately while hot and enjoy your flavorful, crispy okonomiyaki!

Can I Use All-Purpose Flour or Should I Use Special Flour?

All-purpose flour works perfectly for okonomiyaki! While some recipes use special Japanese flour blends, regular all-purpose flour gives you great texture and is easy to find.

Can I Make Okonomiyaki Vegetarian?

Absolutely! Skip the pork belly and add extra veggies like mushrooms, corn, or tofu. Just make sure your dashi stock is vegetarian or replace it with water or vegetable broth.

How Do I Store Leftovers?

Wrap leftover okonomiyaki tightly and keep it in the fridge for up to 2 days. Reheat gently in a pan or microwave until warmed through. The pancake may lose some crispiness but will still taste delicious.

What Can I Use If I Don’t Have Okonomiyaki Sauce?

If you don’t have okonomiyaki sauce, try mixing Worcestershire sauce, ketchup, and soy sauce as a substitute. It won’t be exactly the same but will still add that savory umami flavor.