If you’ve never tried Okonomiyaki, think of it as Japan’s delicious answer to the classic pancake — but with a savory twist that’ll make your taste buds dance. This comforting Japanese pancake blends shredded cabbage, fluffy batter, and mouthwatering toppings into one sizzling masterpiece. It’s part street food, part comfort food, and all heart.
As someone who’s spent countless evenings testing recipes in my cozy kitchen, Okonomiyaki holds a special place in my heart. It’s quick, customizable, and satisfying—perfect for those nights when you’re too tired for a full-blown dinner production but still crave something homemade and warm.
Whether you’re cooking for your family or just need a moment of edible comfort after a long day, this savory pancake delivers big flavor with minimal effort. So, grab that whisk, let your skillet heat up, and prepare to flip your way into happiness!
Why You’ll Love This Okonomiyaki
Okonomiyaki isn’t just food—it’s a mood. You’ll love it because:
-
It’s quick and budget-friendly—most ingredients are already in your pantry.
-
It’s highly customizable—add shrimp, bacon, or cheese if you’re feeling fancy.
-
It’s fun to make—there’s something so satisfying about flipping that golden pancake.
-
It’s wholesome comfort food—perfectly crisp on the outside, tender inside, and topped with layers of flavor.
Okonomiyaki
- Total Time: 25 minutes
- Yield: 2 pancakes (serves 2) 1x
- Diet: Vegetarian
Description
Okonomiyaki is a savory Japanese pancake made with shredded cabbage, flour, eggs, and dashi, cooked until golden and crispy. It’s topped with creamy mayonnaise, sweet-salty okonomiyaki sauce, and dancing bonito flakes. A comforting, customizable dish that’s quick to prepare, perfect for cozy dinners or casual gatherings.
Ingredients
-
2 cups (200 g) shredded cabbage
-
1 cup (125 g) all-purpose flour
-
1 cup (240 ml) dashi stock or water
-
2 large eggs (approx. 120 g)
-
¼ cup (25 g) chopped green onions
-
1 tbsp (15 ml) vegetable oil (for frying)
-
Optional toppings: okonomiyaki sauce, mayonnaise, bonito flakes (Katsuobushi), aonori (seaweed flakes)
Instructions
-
Finely shred the cabbage and chop the green onions.
-
In a medium bowl, whisk together flour and dashi stock (or water) until smooth.
-
Add eggs and whisk again until fully combined.
-
Gently fold in the cabbage and green onions until evenly coated in batter.
-
Heat a non-stick skillet over medium heat and add vegetable oil.
-
Pour half of the mixture into the skillet, spreading it into a ½-inch-thick pancake.
-
Cook for about 4 minutes, or until golden brown underneath.
-
Flip carefully and cook for another 3 minutes until the pancake is set.
-
Repeat with the remaining batter.
-
Serve hot with okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed flakes.
Notes
Adjust batter consistency with a splash of water if too thick.
Medium heat ensures crisp edges without burning.
Add-ins like shrimp, bacon, or kimchi can elevate the flavor.
Let the pancakes rest briefly before slicing for a clean cut.
Store leftovers in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese
Ingredients
-
2 cups (200 g) shredded cabbage
-
1 cup (125 g) all-purpose flour
-
1 cup (240 ml) dashi stock or water
-
2 large eggs (approx. 120 g)
-
¼ cup (25 g) chopped green onions
-
1 tbsp (15 ml) vegetable oil for frying
-
Optional toppings: okonomiyaki sauce, mayonnaise, bonito flakes (Katsuobushi), aonori (seaweed flakes)
Steps to Make the Perfect Japanese Pancake
-
Finely shred the cabbage and chop your green onions. Set aside.
-
In a medium mixing bowl, whisk together flour and dashi stock (or water) until the batter is smooth and lump-free.
-
Add eggs and whisk again until everything is cohesive.
-
Gently fold in the cabbage and green onions until they’re evenly coated in batter.
-
Heat a non-stick skillet over medium heat and add a touch of vegetable oil.
-
Pour half of the mixture into the skillet, spreading it into a ½-inch-thick pancake.
-
Cook for about 4 minutes, or until the bottom turns golden brown and the edges start to crisp.
-
Flip carefully (this part is oddly thrilling!) and cook another 3 minutes.
-
Repeat with the remaining batter.
-
Serve hot with a swirl of mayo, a drizzle of okonomiyaki sauce, and a sprinkle of bonito flakes and seaweed.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total: 25 minutes | Servings: 2 pancakes | Kcal: 220
Cooking Tips for the Best Okonomiyaki
-
Don’t skip the cabbage! It gives Okonomiyaki its iconic crunch and sweetness.
-
If your batter feels too thick, add a splash more water—no need to overthink it.
-
For crispy edges, keep the skillet hot but not smoking. A steady medium heat is your friend here.
-
Feeling adventurous? Try adding shrimp, bacon, or even kimchi to your mix.
-
Don’t worry if your pancake isn’t perfectly round—this is comfort food, not geometry class!
And a little secret? Let the pancake rest for a minute before slicing. It helps everything settle beautifully.
A Little Story Behind My Love for Okonomiyaki
The first time I made Okonomiyaki, I was having one of those “nothing-in-the-fridge” evenings. You know the kind—long day, tired feet, hungry belly. I found some cabbage, eggs, and flour… and voilà! A little research later, I discovered this gem of Japanese street food.
The smell of that first pancake sizzling in the pan instantly lifted my mood. My husband peeked into the kitchen, curious, and after one bite, he declared it “the best use of cabbage ever.” From that night on, Okonomiyaki became our go-to Friday comfort meal—served with laughter, a drizzle of mayo, and a sprinkle of bonito flakes that dance like tiny ballerinas from the heat.
What to Serve with Okonomiyaki
Okonomiyaki shines as a main dish, but it pairs beautifully with a few simple sides. Try it with:
-
A bowl of miso soup for warmth and balance.
-
A fresh cucumber salad dressed with sesame oil and rice vinegar for a light crunch.
-
Or even some steamed edamame sprinkled with sea salt for a quick protein boost.
If you’re serving it for guests, offer small bowls of extra toppings—mayo, sauce, and seaweed flakes—so everyone can personalize their pancake. It’s the kind of dish that turns dinner into a fun, interactive experience.
How to Store Your Okonomiyaki
Got leftovers? Lucky you. Okonomiyaki keeps surprisingly well!
-
Refrigerate: Let the pancake cool completely, then wrap it in plastic wrap or store it in an airtight container. It’ll last about 2–3 days in the fridge.
-
Reheat: Warm it in a non-stick skillet over low heat or microwave it for 30–45 seconds. The skillet method brings back that lovely crispness.
-
Freeze: Wrap individual pancakes in parchment and store them in a freezer-safe bag for up to a month. Reheat straight from frozen in a pan—no need to thaw.
Just remember, fresh is best—but reheated Okonomiyaki still tastes like a cozy hug on a busy day.
FAQs
Can I make Okonomiyaki without dashi?
Absolutely! Use water or vegetable broth. You’ll still get that perfect texture and flavor.
Can I make it gluten-free?
Yes! Substitute all-purpose flour with rice flour or a gluten-free blend—it works beautifully.
What if I don’t have okonomiyaki sauce?
Mix ketchup, Worcestershire sauce, and a bit of soy sauce—it’s a tasty stand-in!
Can I make this ahead of time?
You can mix the batter and veggies earlier in the day. Just store them separately and combine right before cooking.
The Joy of Okonomiyaki
There’s something magical about Okonomiyaki. It’s humble yet flavorful, quick yet comforting—a Japanese pancake that truly delivers joy in every bite. Whether you’re flipping it for the first time or making it part of your weekly routine, this dish turns ordinary nights into cozy culinary adventures.
So, tie on that apron, heat your skillet, and let the aroma of sizzling cabbage remind you that sometimes, the simplest recipes bring the most happiness.
Discover more delicious recipes by following me on Facebook and Pinterest.