Okonomiyaki

The first time I flipped an okonomiyaki on my stovetop I was skeptical about how it would turn out but the moment I took that first bite I was hooked because it reminded me of the cozy food stalls I visited during a summer festival in Hiroshima. The crispy edges the soft cabbage-filled center and the sweet-savory toppings created a harmony I didn’t expect from something so simple.

Now it’s one of my favorite dishes to make when I want something interactive and comforting and I especially enjoy inviting friends over to make their own versions since “okonomi” means “as you like it” so each pancake becomes uniquely personal and always delicious.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cabbage – Finely shredded and adds a satisfying crunch and freshness
• Eggs – Help bind the batter and give it richness
• All-purpose flour – Forms the base of the pancake batter
• Dashi or water – Adds umami depth and keeps the texture light
• Green onions – Mixed into the batter and used for garnish
• Tenkasu (tempura bits) – Optional but adds crunch and texture
• Thinly sliced pork belly or bacon – Cooks right on top for a savory punch
• Okonomiyaki sauce – A sweet and tangy glaze that brings everything together
• Japanese mayonnaise – Creamy and slightly tangy for a rich finish
• Bonito flakes (katsuobushi) – A traditional topping that “dances” from the heat
• Aonori (seaweed flakes) – Adds umami and color to the final dish

Tools You’ll Need

• Mixing bowl – For combining all the batter ingredients
• Whisk or fork – Helps mix the flour and dashi into a smooth batter
• Large skillet or griddle – To cook the pancake evenly until golden and crisp
• Spatula – Essential for flipping without breaking the pancake
• Knife and cutting board – To prep the cabbage and toppings
• Squeeze bottles or spoon – For drizzling sauces in neat lines

Instructions

Step 1:

I begin by whisking together flour and dashi (or water) in a mixing bowl until smooth then I add in the eggs shredded cabbage green onions and tempura bits if using.

Step 2:

I preheat a skillet over medium heat and lightly oil it before pouring in a thick round of the batter then I top it with a few slices of pork belly.

Step 3:

I let it cook slowly for about 5 minutes or until the bottom is golden brown then I carefully flip it over and press it gently to help it cook through evenly.

Step 4:

After another 5 to 6 minutes I flip it one last time to crisp up both sides and make sure the pork is fully cooked and the cabbage is tender.

Step 5:

Once done I transfer the pancake to a plate and start decorating with okonomiyaki sauce Japanese mayo and a sprinkle of bonito flakes seaweed and green onions.

Step 6:

I serve it immediately while it’s still hot so all the flavors and textures shine with each bite.

Tips

I like to slice the cabbage very thin for a softer texture in the pancake

You can add shrimp squid cheese or mochi to make your own unique variation

Store-bought okonomiyaki sauce works great but I sometimes mix ketchup Worcestershire and soy sauce as a substitute

For an extra crispy edge I cook it on medium-low heat for longer instead of high heat

Ways to Serve

Cut into wedges as a main dish for dinner

Served with a side of miso soup and pickles

Mini-sized for party appetizers or bento boxes

With a cold Japanese beer on a casual weekend night

Topped with a fried egg for a brunch-style version

Frequently Asked Questions

What is Okonomiyaki made of?

Okonomiyaki is a savory Japanese pancake made with flour eggs cabbage and various mix-ins like pork seafood or cheese and topped with sweet-savory sauces and bonito flakes.

Can I make Okonomiyaki vegetarian?

Absolutely just skip the pork belly and bonito flakes and load it with veggies mushrooms or even tofu for a meatless version of okonomiyaki.

What’s the difference between Osaka and Hiroshima style Okonomiyaki?

Osaka style mixes everything into the batter while Hiroshima style layers the ingredients and usually includes yakisoba noodles as part of the dish.

See You in the Kitchen

I hope you give this okonomiyaki a try! It’s such a fun and customizable dish that’s perfect for solo cooking or sharing with friends – and once you taste it I bet you’ll want to try your own variations next time too. Let me know how it turns out for you!

Happy Cooking!

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