Save to Pinterest The sizzle hit me first, that buttery sound of batter meeting a hot skillet in a tiny Osaka kitchen where I stood shoulder to shoulder with a grandmother who spoke no English. She handed me a spatula and nodded toward the griddle, trusting me not to ruin dinner. I flipped my first okonomiyaki with shaking hands, and when it landed perfectly golden side up, she clapped once and smiled. That pancake tasted like victory.
I made this for a group of friends on a rainy Saturday when we were supposed to go hiking but got stuck indoors instead. We turned the kitchen into a griddle station, everyone shaping their own pancakes and arguing over topping ratios. One person went rogue with cheese and corn, another piled on extra bonito flakes until they looked like a snowstorm. By the third round, we were all flipping like pros, and nobody missed the hike.
Ingredients
- All-purpose flour: The base that holds everything together without getting heavy, just enough structure to let the cabbage shine.
- Dashi stock: This is where the umami lives, but plain water works if youre in a pinch and nobody will judge you.
- Eggs: They bind the batter and add richness, plus they help everything puff up just a little when it hits the heat.
- Salt and baking powder: A small amount of lift and seasoning that you barely notice but would definitely miss.
- Green cabbage: The true star, shredded fine so it softens and sweetens as it cooks, giving every bite that signature crunch.
- Green onions: They add a mild sharpness and little green flecks that make the pancake look alive.
- Carrot: Julienned thin for color and a whisper of sweetness that balances the savory.
- Bean sprouts: Optional but they bring a crisp texture that contrasts nicely with the soft cabbage.
- Bacon or pork belly: Lay them on top before flipping and they crisp up beautifully, adding smoky fat to every slice.
- Cooked shrimp: Chopped small and folded in, they turn this into a fuller meal without overwhelming the vegetables.
- Okonomiyaki sauce: Thick, sweet, tangy, and the reason this dish tastes like a street fair in your mouth.
- Japanese mayonnaise: Creamier and slightly tangier than the American kind, it cools down the heat and looks gorgeous drizzled on top.
- Bonito flakes: They wave and curl from the steam like theyre alive, adding a smoky ocean flavor that sticks to your memory.
- Aonori: Dried seaweed flakes that taste like the sea breeze and turn everything a little more green.
- Pickled ginger: Bright pink, sharp, and cleansing, it cuts through the richness and wakes up your palate between bites.
Instructions
- Mix the batter:
- Whisk the flour, dashi, eggs, salt, and baking powder in a large bowl until the batter is smooth and no lumps remain. It should look like thick pancake batter, loose but not runny.
- Fold in the vegetables:
- Add the cabbage, green onions, carrot, bean sprouts, and shrimp if using, stirring gently until every shred is coated in batter. The mixture will look more like a salad than a pancake, and thats exactly right.
- Heat the skillet:
- Set a large nonstick skillet or griddle over medium heat and brush it lightly with oil. Let it get hot enough that a drop of batter sizzles on contact.
- Shape the pancake:
- Pour about a quarter of the batter onto the skillet and use the back of a spoon to gently press it into a round about half an inch thick. Dont pack it down too hard or it wont cook through evenly.
- Add the protein:
- If youre using bacon or pork belly, lay two halves across the top of the pancake now. Theyll crisp up as the pancake cooks and become part of the structure.
- Cook the first side:
- Let it sit undisturbed for four to five minutes until the edges look set and the bottom is deeply golden. Resist the urge to peek too early or it might fall apart.
- Flip and finish:
- Slide a wide spatula underneath and flip the pancake in one confident motion, then cook another four to five minutes until the second side is golden and the center is cooked through. Repeat with the remaining batter, keeping finished pancakes warm on a plate.
- Top and serve:
- Transfer each pancake to a plate and drizzle okonomiyaki sauce and mayonnaise in a crisscross pattern. Scatter bonito flakes, aonori, and pickled ginger over the top, then serve immediately while the bonito flakes are still dancing from the heat.
Save to Pinterest I brought this to a potluck once and watched someone take a bite, pause, then go back for seconds before theyd even swallowed the first. They asked what it was called and I said its a Japanese pancake, and they said it tastes like a hug. I dont think Ive ever heard a better description.
Swapping the Sauce
If you cant find okonomiyaki sauce, mix two tablespoons of ketchup, one tablespoon of Worcestershire, and a teaspoon of soy sauce. Its not identical but it hits the same sweet tangy notes and nobody at the table will complain. I keep a jar of the real stuff in my fridge now, but I survived on the homemade version for years and it always did the job.
Making It Your Own
This recipe is incredibly forgiving, so treat it like a template rather than a rulebook. Ive folded in leftover roasted corn, diced kimchi, shredded cheese, and even diced hot dogs when I was feeling nostalgic for fair food. The cabbage is non negotiable, but almost everything else can shift based on whats in your kitchen and what sounds good that day.
Serving Suggestions
I like to serve these straight from the griddle, one at a time, so everyone gets theirs hot and crispy. Pair it with a cold Japanese beer or sake, and maybe a simple cucumber salad dressed with rice vinegar and sesame oil to cut the richness. If youre feeding a crowd, set up a topping bar and let people customize their own, it turns dinner into an event.
- Keep finished pancakes warm in a low oven if youre cooking in batches.
- A drizzle of sriracha or chili oil adds heat without drowning out the other flavors.
- Leftovers reheat well in a hot skillet, though theyre never quite as magical as the first time.
Save to Pinterest This is the kind of recipe that makes you feel capable, even on days when nothing else is going right. You mix, you flip, you top, and suddenly theres something beautiful and delicious in front of you that you made with your own hands.
Recipe Questions & Answers
- → What is okonomiyaki sauce?
Okonomiyaki sauce is a thick, tangy Japanese condiment similar to Worcestershire sauce mixed with ketchup. It adds depth and umami flavor. You can use store-bought versions or make a substitute by combining Worcestershire sauce, ketchup, and soy sauce to taste.
- → Can I make okonomiyaki ahead of time?
Yes, you can prepare the batter up to 2 hours ahead and refrigerate it covered. The cooked pancakes are best served fresh and warm, but leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven at 350°F.
- → What are bonito flakes and where do I find them?
Bonito flakes, or katsuobushi, are dried and fermented skipjack tuna that are shaved paper-thin. They're essential for authentic okonomiyaki as they dance from the heat of the hot pancake. Find them in Asian markets or online specialty food stores.
- → How do I prevent the pancake from falling apart when flipping?
Let the pancake cook for a full 4–5 minutes on the first side so the bottom becomes golden and firm enough to hold together. Use a wide spatula and flip in one confident motion. Medium heat is crucial to ensure even cooking without burning.
- → Can I make this vegetarian or vegan?
Absolutely. Simply omit the bacon, pork belly, and shrimp. For a vegan version, replace eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use vegan mayonnaise. The cabbage and vegetables provide excellent flavor and texture.
- → What vegetables work well as substitutes?
You can customize with corn, cheese, mushrooms, bell peppers, or spinach. Keep vegetables finely shredded or chopped so they cook evenly. Avoid watery vegetables like tomatoes that might make the batter too moist.