Okonomiyaki, often referred to as a “Japanese pancake,” is a versatile and delicious dish that combines savory ingredients in a crispy, golden batter. Packed with cabbage, seafood, or pork, and topped with signature sauces, bonito flakes, and mayonnaise, it’s a favorite street food that you can easily make at home. Whether you’re recreating a taste of Japan or exploring a new culinary adventure, this recipe is a must-try!
Ingredients:
For the Okonomiyaki Batter:
- 2 cups all-purpose flour
- 1 1/4 cups dashi stock (or substitute with water or chicken broth)
- 2 large eggs
- 1/4 cup grated yam (optional, for extra texture)
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Filling:
- 1 1/2 cups shredded cabbage (about 1/2 small head of cabbage)
- 1/4 cup thinly sliced green onions
- 1/2 cup cooked shrimp or pork belly (or a mix of both, optional)
- 1/4 cup cooked and chopped bacon (optional)
- 1/4 cup grated cheese (optional, adds great flavor)
For Cooking:
- 2 tbsp vegetable oil
For the Toppings:
- Okonomiyaki sauce (or substitute with tonkatsu sauce)
- Mayonnaise (preferably Japanese mayo like Kewpie)
- Bonito flakes (optional)
- Aonori (dried seaweed flakes) (optional)
- Pickled ginger (optional)
Instructions:
- Make the Batter : In a large mixing bowl, combine the flour, dashi stock (or substitute), eggs, grated yam (if using), salt, and baking powder. Whisk until smooth and lump-free.
- Prepare the Filling : Add the shredded cabbage, green onions, and any additional fillings like shrimp, pork belly, or cheese to the batter. Mix gently to combine, ensuring all ingredients are evenly coated.
- Cook the Okonomiyaki : Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Pour about 1/3 to 1/2 of the batter mixture (depending on the size you prefer) into the pan, spreading it into a circle about 1/2-inch thick. Cook for 4-5 minutes on one side until golden brown and set. Carefully flip the pancake using a spatula and cook for another 4-5 minutes until cooked through. Repeat with the remaining batter, adding more oil as needed.
- Add the Toppings : Transfer the cooked okonomiyaki to a plate. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern. Sprinkle with bonito flakes, aonori, and pickled ginger, if desired.
- Serve : Serve hot, sliced into wedges, and enjoy with chopsticks or a fork!
Conclusion:
Okonomiyaki is the perfect dish for those who love savory, customizable recipes with bold flavors. Whether topped with traditional bonito flakes or enjoyed with a modern twist of cheese and bacon, this Japanese pancake brings a taste of authentic street food to your kitchen. Perfect for casual dinners or impressing guests, this recipe is as fun to make as it is to eat!
Okonomiyaki: The Ultimate Japanese Savory Pancake
A savory Japanese pancake filled with cabbage,shrimp or pork, and topped with flavorful sauces and garnishes.
Ingredients
For the Okonomiyaki Batter:
- 2 cups all-purpose flour
- 1 1/4 cups dashi stock or substitute with water or chicken broth
- 2 large eggs
- 1/4 cup grated yam optional, for extra texture
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Filling:
- 1 1/2 cups shredded cabbage about 1/2 small head of cabbage
- 1/4 cup thinly sliced green onions
- 1/2 cup cooked shrimp or pork belly or a mix of both, optional
- 1/4 cup cooked and chopped bacon optional
- 1/4 cup grated cheese optional, adds great flavor
For Cooking:
- 2 tbsp vegetable oil
For the Toppings:
- Okonomiyaki sauce or substitute with tonkatsu sauce
- Mayonnaise preferably Japanese mayo like Kewpie
- Bonito flakes optional
- Aonori dried seaweed flakes (optional)
- Pickled ginger optional
Instructions
- Make the Batter : In a large mixing bowl, combine the flour, dashi stock (or substitute), eggs, grated yam (if using), salt, and baking powder. Whisk until smooth and lump-free.
- Prepare the Filling : Add the shredded cabbage, green onions, and any additional fillings like shrimp, pork belly, or cheese to the batter. Mix gently to combine, ensuring all ingredients are evenly coated.
- Cook the Okonomiyaki : Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Pour about 1/3 to 1/2 of the batter mixture (depending on the size you prefer) into the pan, spreading it into a circle about 1/2-inch thick. Cook for 4-5 minutes on one side until golden brown and set. Carefully flip the pancake using a spatula and cook for another 4-5 minutes until cooked through. Repeat with the remaining batter, adding more oil as needed.
- Add the Toppings : Transfer the cooked okonomiyaki to a plate. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern. Sprinkle with bonito flakes, aonori, and pickled ginger, if desired.
- Serve : Serve hot, sliced into wedges, and enjoy with chopsticks or a fork!