Okonomiyaki — Japanese Savoury Pancake
Thick, fluffy cabbage-and-pork savoury pancakes from Osaka, piled with okonomiyaki sauce, Japanese mayo, bonito flakes and aonori.
About This Recipe
Okonomiyaki translates literally as 'grill what you like', and the name perfectly encapsulates the spirit of this beloved Osaka street food and home-cooked classic. A batter made with flour, dashi and grated nagaimo (mountain yam) forms the base for a generous mixture of shredded cabbage and spring onion, which is studded with pork belly slices and cooked on a flat griddle until golden on both sides. The dramatic finishing touches — a zigzag of sweet-savoury okonomiyaki sauce, Japanese mayo, dancing katsuobushi, and a dusting of aonori — make it as visually spectacular as it is delicious.
Ingredients
Serves 4
- 160 gplain flour
- 1 tspbaking powder
- 180 mldashi stock(or water + ½ tsp dashi powder)
- 80 gnagaimo (mountain yam)(peeled and finely grated; substitute with 1 extra egg if unavailable)
- 3 largeeggs
- 500 gwhite or green cabbage(very finely shredded)
- 4spring onions(thinly sliced)
- 200 gthinly sliced pork belly(or streaky bacon)
- neutral oil(for cooking)
- 4 tbspokonomiyaki sauce(Otafuku brand recommended)
- 3 tbspJapanese mayonnaise (Kewpie)
- 10 gkatsuobushi (bonito flakes)
- 1 tbspaonori (dried green seaweed flakes)
- 1 tspbeni shoga (pickled red ginger)(optional)
Instructions
- 1
Make the batter
In a large mixing bowl, whisk together the flour, baking powder, dashi stock, grated nagaimo and eggs until just combined — a few lumps are fine. Do not overmix or the pancakes will be tough. Stir in the shredded cabbage and sliced spring onion until evenly distributed throughout the batter. The mixture will look very dense — this is correct, with cabbage making up the majority of the volume.
Grated nagaimo is the secret to the famously light, almost fluffy interior texture. The starchy mucilage acts as a natural leavening agent. Handle it with gloves as it can irritate skin.
- 2
Cook the first side
Heat a large, flat-based non-stick frying pan or griddle over medium heat. Brush generously with neutral oil. Scoop a quarter of the batter onto the pan and shape into a round disc about 15cm in diameter and 2cm thick using a spatula. Do not press it flat — the thickness is what creates the fluffy interior. Lay 3–4 slices of pork belly across the top of the pancake.
- 3
Flip and finish
Cook the okonomiyaki on the first side for 5–6 minutes over medium heat until the base is deeply golden and the edges are beginning to set. Carefully flip using two spatulas in one confident motion. Cook on the second side (now with the pork on the bottom) for a further 5–6 minutes until the pork is caramelised and the pancake is cooked through. Press very gently in the centre — it should feel firm with a slight spring.
If you have a lid that fits, cover the pan for the last 2 minutes of cooking on the second side to steam the centre through without burning the exterior.
- 4
Add the toppings
Slide the finished okonomiyaki onto a plate, pork-side up. Working quickly while the pancake is hot, brush or drizzle okonomiyaki sauce generously across the surface. Pipe or squeeze Japanese mayo in parallel lines or a spiral over the sauce. Scatter a generous handful of katsuobushi over the top — they will immediately begin to wave and dance from the heat of the pancake, which is a classic and theatrical part of the experience.
- 5
Finish and serve
Dust lightly with aonori seaweed flakes. Add beni shoga (pickled red ginger) to the side as a palate-cleanser if using. Serve immediately while piping hot. Repeat for the remaining three pancakes, keeping finished ones warm in a low oven (80°C) while you cook the rest.
Pro Tips
- →
Shred the cabbage as finely as possible — thick cabbage pieces prevent the pancake from holding together and take longer to cook through.
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Make okonomiyaki sauce at home if needed: combine 3 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tbsp oyster sauce and 1 tsp sugar.
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Do not press down on the pancake while cooking — this squeezes out the moisture and produces a dense result. Let it cook undisturbed.
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Hiroshima-style okonomiyaki layers the ingredients separately rather than mixing them into the batter, building a taller, more structured pancake with noodles in the centre.
Variations
- •
Seafood okonomiyaki: add prawns, squid or scallops to the batter along with the cabbage for a classic 'umi no okonomiyaki'.
- •
Cheese okonomiyaki: place a slice of processed cheese or mozzarella on top of the pancake in the last minute of cooking and let it melt.
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Vegan okonomiyaki: omit the pork and eggs, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use kombu dashi.
Storage
Leftover okonomiyaki keeps in the refrigerator for 2 days, wrapped in clingfilm. Reheat in a dry non-stick pan over medium heat for 3–4 minutes per side, or in an air fryer at 170°C for 5 minutes. Add toppings fresh after reheating.
History & Origin
Okonomiyaki has roots in a simple Meiji-era street food called 'issen yoshoku' ('one-sen Western food'), a thin batter crepe sold cheaply at festivals. It evolved into its current thick, cabbage-heavy form during the post-WWII food scarcity period, when cabbage was abundant and affordable. Two regional styles emerged: the Osaka (Kansai) style, where everything is mixed together, and the Hiroshima style, which layers ingredients. Both styles are passionately defended by their respective cities.
Frequently Asked Questions
Can I make okonomiyaki without nagaimo (mountain yam)?
Yes. Nagaimo provides a uniquely fluffy, airy texture due to its high moisture and starch content, but you can substitute it with an additional egg plus 2 tablespoons of plain yoghurt or sour cream. The texture will be slightly denser and less pillowy, but still delicious. Some recipes use grated potato as a substitute, though the texture differs. Nagaimo is available in most Japanese or Asian supermarkets and is worth seeking out.
What is the difference between Osaka-style and Hiroshima-style okonomiyaki?
Osaka-style mixes all ingredients — batter, cabbage, protein — into one mixture and cooks it as a unified pancake. It is simpler, chunkier and more casual. Hiroshima-style layers the components separately: a thin batter crepe is cooked first, then topped with raw cabbage, bean sprouts, and pork, covered briefly to steam, then flipped and finished with yakisoba noodles and a fried egg. Hiroshima-style is taller, more complex and takes more skill to execute.
Where can I find okonomiyaki sauce if I do not have an Asian supermarket nearby?
Otafuku brand okonomiyaki sauce is available online from many retailers. You can make a very good substitute at home using 3 tablespoons of Worcestershire sauce, 2 tablespoons of tomato ketchup, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar, whisked together. The result is tangier and slightly less sweet than the commercial version, but works very well as a substitute. Japanese mayonnaise (Kewpie) is similarly available online.
Nutrition Facts
Per serving (400g / 14.1 oz) · 4 servings total
Time Summary
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