Okonomiyaki Recipe

Okonomiyaki is a Japanese savory pancake that's fun, filling, and packed with flavors. It’s made with a simple batter, cabbage, and bits of meat or seafood, all mixed and cooked…

By Evelyn • October 7, 2025 • Reading time: 6 min

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Okonomiyaki is a Japanese savory pancake that’s fun, filling, and packed with flavors. It’s made with a simple batter, cabbage, and bits of meat or seafood, all mixed and cooked until crispy on the outside and soft on the inside. The best part is topping it with a delicious sauce, mayonnaise, and sometimes bonito flakes that dance when they get warm. It’s a combination of crunchy, tender, and rich that always hits the spot.

I love making okonomiyaki because it’s so easy to change up with whatever you have in the fridge. You can add shrimp, pork belly, green onions, or even cheese. When I make it, I usually mix the cabbage in last so it stays crunchy in the pancake. And don’t skip the toppings—they really bring everything together and make it taste like something special.

Serving okonomiyaki is a joy because everyone can customize their own with the toppings and fillings they like best. I usually cut it into wedges and serve it hot right off the griddle, surrounded by little bowls of extra sauce and mayo for dipping. It’s perfect for a cozy dinner or a casual get-together with friends—everyone ends up smiling as they pile on their favorite flavors.

Key Ingredients & Substitutions

Cabbage: The shredded cabbage is key for that crunchy texture inside the pancake. Napa cabbage works too if you want a slightly different taste.

Dashi Stock: Dashi adds a mild umami flavor but if you don’t have it, water or vegetable broth works fine.

Pork Belly: Pork belly strips give richness, but bacon or thinly sliced chicken are tasty alternatives.

Tenkasu: These tempura scraps add an extra crunch. If you don’t have them, you can simply skip or add some crushed crispy fried onions.

Okonomiyaki Sauce: This sauce is sweet and tangy, similar to Worcestershire sauce but thicker. You can buy it online or mix ketchup, Worcestershire, and soy sauce for a quick substitute.

How Do I Flip the Okonomiyaki Without It Falling Apart?

Flipping can be tricky because the pancake is thick and soft inside. Here’s how I do it smoothly:

• Use a wide, flat spatula for good support.
• Make sure the bottom side is golden brown and mostly set before flipping.
• Slide the spatula carefully under one side, then gently nudge the pancake as you flip it over in one smooth motion.
• If your skillet is large enough, you can flip it onto a plate first, then slide it back into the pan for the second side.

Taking your time and being gentle helps keep the okonomiyaki in one piece!

Equipment You’ll Need

• Large nonstick skillet or griddle – perfect for cooking the okonomiyaki evenly without sticking.
• Mixing bowl – to combine all your ingredients comfortably without spills.
• Whisk – helps to blend the batter smooth and lump-free.
• Wide spatula – essential for flipping the pancakes gently and keeping them intact.
• Measuring cups and spoons – to get the batter’s consistency just right every time.

Flavor Variations & Add-Ins

• Swap pork belly with shrimp or squid for a seafood twist that adds a tender, briny flavor.
• Add shredded carrots or bean sprouts for extra crunch and a touch of sweetness.
• Mix in grated cheese like mozzarella or cheddar for a gooey, melty surprise inside.
• Try kimchi folded into the batter to give your okonomiyaki a spicy, tangy kick.

How to Make Okonomiyaki (Japanese Savory Pancake)

Ingredients You’ll Need:

For the Okonomiyaki Batter:

• 2 cups finely shredded cabbage
• 1 cup all-purpose flour
• 2/3 cup dashi stock (or water as substitute)
• 2 large eggs
• 4 green onions, thinly sliced
• 1/4 cup tenkasu (tempura scraps) (optional)
• 2 tablespoons pickled ginger, chopped (optional)

For Cooking and Topping:

• 4-6 strips thinly sliced pork belly or bacon
• 2 tablespoons vegetable oil (for cooking)
• Okonomiyaki sauce (store-bought or homemade)
• Japanese mayonnaise
• Aonori (dried green seaweed flakes)
• Katsuobushi (bonito flakes)

Time Needed:

This recipe takes about 15 minutes to prepare and around 12 minutes to cook. So, you can have your delicious okonomiyaki ready in about 30 minutes including plating and garnishing.

Step-by-Step Instructions:

1. Make the Batter:

In a large bowl, whisk together the all-purpose flour and dashi stock until smooth with no lumps. Beat in the eggs, then gently fold in the shredded cabbage, green onions, tenkasu (if using), and pickled ginger (if using). Mix just until combined.

2. Cook the Okonomiyaki:

Heat a large nonstick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil and spread it around. Pour half of the batter onto the skillet, shaping it into a thick pancake about 7 to 8 inches wide. Lay the pork belly strips evenly over the top of the batter.

Cook for 5 to 6 minutes until the bottom is golden brown and the batter is mostly set. Then carefully flip the pancake using a wide spatula. Cook the other side for another 5 minutes or until the pork is cooked through and the pancake is cooked inside and nicely browned on both sides.

3. Add Toppings and Serve:

Transfer your cooked okonomiyaki to a plate. Brush the top generously with okonomiyaki sauce, then drizzle Japanese mayonnaise in zigzags. Sprinkle with aonori (dried green seaweed flakes) and scatter katsuobushi (bonito flakes) on top. The flakes will dance from the heat, adding a fun touch.

Slice into wedges and serve immediately. You can offer extra sauce and mayonnaise on the side if you like.

Enjoy your crispy, flavorful, and satisfying Japanese savory pancake!

Can I Use Frozen Cabbage for Okonomiyaki?

It’s best to use fresh cabbage for the right crunch and texture. If using frozen, thaw it completely and squeeze out excess moisture before mixing to avoid a soggy pancake.

What Can I Substitute for Dashi Stock?

If you don’t have dashi, you can use water or a light vegetable broth. This will slightly change the flavor, but the pancake will still taste delicious.

How Do I Store Leftover Okonomiyaki?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep it crispy, or warm in the microwave if short on time.

Can I Make Okonomiyaki Vegetarian?

Absolutely! Skip the pork and use vegetables like mushrooms, shredded carrots, or even cooked tofu. Use vegetarian okonomiyaki sauce or a mix of soy sauce and ketchup for toppings.