Easy Okonomiyaki is a fun and tasty Japanese pancake loaded with cabbage, green onions, and a simple batter that’s light and fluffy. It’s a mix of crispy edges and soft inside, topped with classic sauces like okonomiyaki sauce and a sprinkle of bonito flakes for that special touch.
I love making okonomiyaki because it feels like you’re putting together a little edible masterpiece. You can add whatever you like—shrimp, pork, or just keep it veggie. It’s quick to whip up, and everyone loves the way those flavors come together. I usually use a non-stick pan and press the pancake gently to get that nice golden crust.
My favorite way to serve it is straight from the pan with a drizzle of mayo and a little seaweed sprinkle on top. It’s perfect for a cozy dinner or a casual weekend lunch. Whenever I make okonomiyaki, it always brings a smile and a satisfied belly to the table, and it’s a great dish to share with family or friends.
Key Ingredients & Substitutions
- All
- purpose flour: This is the base for the batter, giving okonomiyaki its structure. You can substitute with gluten-free flour blends if needed, though the texture might be slightly different.
- Dashi stock
- Dashi adds umami depth. If you don’t have it, water works fine or substitute with veggie broth for extra flavor.
- Cabbage
- Finely shredded cabbage gives crunch and moisture. Napa cabbage or savoy cabbage also work well.
- Green onions
- These add fresh oniony brightness. If unavailable, finely chopped chives or mild onion can be used.
- Pork belly or bacon
- Adds savory richness and crispness. For a vegetarian option, skip or replace with mushrooms or tofu.
- Tenkasu (tempura scraps)
- These little crunchy bits offer texture and flavor but can be omitted if you don’t have them handy.
- Okonomiyaki sauce
- This thick, sweet-savory sauce is key. You can find it at Asian stores or make a simple mix of Worcestershire sauce, ketchup, and soy sauce.
- Japanese mayonnaise
- It’s creamier and less tangy than regular mayo but regular mayo is fine too.
- Bonito flakes & Aonori
- These add authentic flavor and aroma. If unavailable, just use green onions or a sprinkle of sesame seeds.
How to Flip Okonomiyaki Without Breaking It?
Flipping your okonomiyaki can feel tricky because it’s thick and full of ingredients. Here’s how to nail it:
- Use a large, flat spatula or two spatulas to support the pancake fully.
- Loosen edges gently by sliding the spatula underneath before flipping.
- Flip quickly and confidently in one smooth motion.
- If you’re nervous, flip onto a plate first, then slide it back onto the pan cooked-side down.
- Cook on medium heat so the inside cooks fully without burning the outside.
With practice, your okonomiyaki will come out perfectly golden and intact every time!
Equipment You’ll Need
- Large non-stick skillet or griddle – it helps cook okonomiyaki evenly without sticking or breaking.
- Mixing bowl – for whisking the batter and folding in vegetables easily.
- Whisk or fork – to make a smooth batter without lumps.
- Spatula – a wide, flat spatula makes flipping the pancake easier and keeps it intact.
- Measuring cups and spoons – to get ingredient amounts right for the best texture.
Flavor Variations & Add-Ins
- Swap pork belly for shrimp or squid for a seafood twist that’s tasty and authentic.
- Add grated cheese inside the batter for a melty, rich surprise in every bite.
- Mix shredded carrots or chopped mushrooms into the cabbage for extra veggies and flavor.
- Use kimchi as a topping or mix-in for a spicy, tangy kick that livens up the pancake.
Easy Okonomiyaki Recipe for Savory Japanese Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup all-purpose flour
- 2/3 cup dashi stock or water
- 2 large eggs
- 3 cups finely shredded cabbage
- 2 green onions, thinly sliced (plus extra for garnish)
- 1/4 cup tenkasu (tempura scraps) – optional
- 4 oz thinly sliced pork belly or bacon (optional)
- Vegetable oil for cooking
For Toppings:
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (dried seaweed flakes)
Time Needed
This recipe takes about 15 minutes to prepare and 10-12 minutes to cook, making it a quick and delicious meal you can enjoy in under 30 minutes total.
Step-by-Step Instructions:
1. Make the Batter:
In a large bowl, whisk together the flour and dashi stock or water until you have a smooth batter with no lumps. Add the eggs and mix well to combine.
2. Add the Vegetables:
Fold shredded cabbage, sliced green onions, and tenkasu (if using) into the batter, mixing everything evenly.
3. Cook the Pancake:
Heat a little vegetable oil in a large non-stick skillet over medium heat. Pour half the batter into the pan, shaping it into a circle about 7-8 inches wide and roughly 1 inch thick. If you like, lay pork belly or bacon slices on top.
4. Flip and Finish Cooking:
Cook for 4-5 minutes until the bottom is golden and crispy. Carefully flip the pancake with a spatula (or two), and cook the other side for another 4-5 minutes until the pork is cooked and the pancake feels firm.
5. Add the Toppings:
Transfer the okonomiyaki to a serving plate. Brush the top generously with okonomiyaki sauce, drizzle with Japanese mayonnaise in thin lines or a zigzag, and sprinkle with bonito flakes, extra green onions, and aonori.
6. Serve:
Cut into slices and enjoy your warm, savory, and tasty okonomiyaki!
Can I Use Regular Water Instead of Dashi Stock?
Yes, you can use plain water if you don’t have dashi stock. While dashi adds a nice umami flavor, water will still work fine to create the batter. For extra flavor, you can also use vegetable broth.
How Do I Store Leftover Okonomiyaki?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. The toppings are best added fresh after reheating.
Can I Make Okonomiyaki Vegetarian?
Absolutely! Omit the pork belly or bacon and skip the bonito flakes to keep it vegetarian. You can add mushrooms, grated carrots, or even tofu for extra texture and flavor.
What’s the Best Way to Flip Okonomiyaki?
Use a large, flat spatula to support the whole pancake and flip quickly in one smooth motion. If it feels fragile, try flipping it onto a plate first, then slide it back onto the pan to cook the other side.