Save The first time I encountered okonomiyaki was at a tiny hole-in-the-wall in Osaka, where the chef flipped these massive cabbage pancakes with theatrical flair, sending bonito flakes dancing in the rising steam. I watched, mesmerized, as families crowded around griddles built into their tables, laughing and chatting while cooking their own creations. That night of communal cooking and incredible flavors stuck with me so deeply that I spent months recreating the experience in my home kitchen, eventually developing this version that my family now requests at least twice a month.
Last winter, during a particularly brutal storm that knocked out our power for hours, I made these by candlelight with my kids huddled around the gas stove. Something about the warm, savory pancakes and the ritual of adding toppings transformed what could have been a miserable evening into one of our favorite family memories. Now every time the wind howls, someone inevitably asks if were having okonomiyaki night.
Ingredients
- 1 cup all-purpose flour: Creates the lightest, fluffiest base for all those vegetables
- 2/3 cup dashi stock or water: Dashi adds that essential umami depth, but water works in a pinch
- 2 large eggs: These bind everything together and contribute to that signature fluffy texture
- 1/2 tsp salt: Just enough to enhance all the other flavors without overwhelming
- 1/2 tsp baking powder: The secret to getting that perfect puff as the pancake cooks
- 3 cups finely shredded green cabbage: The heart of the dish, providing crunch and sweetness
- 1/4 cup green onions, thinly sliced: Adds a fresh bite that cuts through the richness
- 1 small carrot, julienned: Brings subtle sweetness and beautiful orange flecks
- 1/2 cup bean sprouts: Optional but adds a lovely crisp texture contrast
- 4 strips bacon or pork belly, halved: Rendered right on top, adding incredible savory flavor
- 1/2 cup cooked shrimp, chopped: A luxurious addition that makes it feel extra special
- 1/4 cup okonomiyaki sauce: This tangy, sweet, savory sauce is absolutely non-negotiable
- 1/4 cup Japanese mayonnaise: Creamy and rich, creating the perfect balance with the sauce
- 1/4 cup bonito flakes: Watch them dance on the hot pancakes, its pure magic
- 2 tbsp aonori: Earthy seaweed flakes that add another layer of umami
- 2 tbsp pickled ginger: Bright, acidic crunch that cuts through every rich bite
Instructions
- Whisk up your batter base:
- In a large bowl, combine flour, dashi stock, eggs, salt, and baking powder until completely smooth and no lumps remain. This thin batter is exactly what you want, it will barely hold those vegetables together.
- Fold in all those vegetables:
- Gently mix in the shredded cabbage, green onions, carrot, and bean sprouts until every piece is lightly coated in batter. Add your chopped shrimp now if youre using them.
- Heat your pan like youre serious:
- Get a large nonstick skillet or griddle over medium heat and add just a whisper of oil. The surface should be hot enough that a drop of water sizzles and dances across it.
- Form your first pancake:
- Scoop about one quarter of the mixture onto the pan and shape it into a rough circle about half an inch thick. Do not worry about perfection, rustic and messy is part of the charm.
- Add the bacon on top:
- Lay two halves of bacon across the raw pancake surface, letting them cook directly into the batter. This technique infuses the entire pancake with smoky, porky goodness.
- Patience while it sizzles:
- Let it cook undisturbed for 4 to 5 minutes until you can see golden brown creeping up the sides. Resist the urge to peek early, letting it develop that gorgeous crust.
- The big flip:
- Slide a spatula underneath and flip with confidence. Cook another 4 to 5 minutes until the bacon is crisp and the pancake feels firm when you press it gently.
- Repeat and build your stack:
- Continue with the remaining batter, keeping cooked pancakes warm in a low oven if you are serving everyone at once.
- The grand finale toppings:
- Transfer pancakes to plates and drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern. Sprinkle with bonito flakes, aonori, and pickled ginger while still hot.
Save My daughter now requests these for her birthday dinner every year, choosing them over cake or fancy restaurant meals. There is something about standing at the stove, customizing your own pancake with exactly the right ratio of sauce to mayonnaise, that feels like pure comfort and celebration all at once.
The Secret To Crispy Edges
After years of making okonomiyaki, I discovered that the key to those restaurant quality crispy edges is actually in how you shape the batter. Do not press it down or try to make it perfectly flat. Instead, loosely mound it, letting some shreds of cabbage stick out around the edges. These exposed bits get beautifully crisp and caramelized, creating that irresistible texture contrast between the fluffy interior and the golden, crunchy exterior.
Making It Your Own
The name okonomiyaki literally means grilled as you like it, which is your official permission to experiment wildly. I have added corn kernels for sweetness, mozzarella cheese that gets incredible stretchy, and even leftover roast pork that transformed into something entirely new. My neighbor swears by adding kimchi for a spicy Korean Japanese fusion that she cannot live without. Start with the base recipe, then let your fridge contents guide your creativity.
Perfecting The Sauce Situation
If you cannot find okonomiyaki sauce, do not panic. I have developed a homemade version that gets us through until the next specialty grocery run. Mix equal parts Worcestershire sauce and ketchup, then add a splash of soy sauce and a teaspoon of sugar. It will not be exactly the same, but it will get you surprisingly close. Keep this ratio in your back pocket for those emergency okonomiyaki cravings.
- Make your own aonori substitute by crumbling toasted nori sheets into tiny flakes
- Okonomiyaki freezes beautifully if you want to meal prep a batch for busy weeks
- A cast iron skillet creates the most gorgeous crust, but nonstick works perfectly for beginners
Save Gather your favorite people around the stove and let everyone customize their own perfect pancake. That is what okonomiyaki is really all about.
Common recipe questions
- → What makes okonomiyaki fluffy?
The secret lies in shredded cabbage mixed with a light batter. When cooked, the cabbage releases moisture and creates steam, resulting in incredibly fluffy and tender pancakes. Don't overmix the batter to maintain that airy texture.
- → Can I make okonomiyaki vegetarian?
Absolutely. Simply omit the bacon, pork belly, shrimp, and bonito flakes. The pancake itself is vegetarian, and you can add more vegetables like corn, cheese, or mushrooms for extra flavor and substance.
- → What can I substitute for okonomiyaki sauce?
Mix equal parts Worcestershire sauce, ketchup, and a splash of soy sauce with a touch of sugar or oyster sauce. This homemade version closely mimics the sweet-tangy flavor of store-bought okonomiyaki sauce.
- → How do I flip okonomiyaki without breaking it?
Wait until the bottom is golden brown and set before flipping. Use a wide spatula and slide it completely underneath. Flip in one confident motion. The bacon layer on top helps hold everything together during the flip.
- → Can I prepare the batter ahead of time?
It's best to cook okonomiyaki immediately after mixing. The cabbage can become soggy if it sits too long in the batter. However, you can shred and prep all ingredients in advance, then mix and cook just before serving for the freshest results.