Easy Japanese Okonomiyaki is a savory cabbage pancake that’s crispy on the outside and tender inside, loaded with umami flavor and topped with iconic Japanese condiments. A beloved street food staple from Osaka and Hiroshima, it’s quick to make, endlessly customizable, and deeply satisfying. Whether you prefer it vegetarian or loaded with pork belly or shrimp, okonomiyaki is a flavorful and comforting dish perfect for any meal of the day.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 20 minutes from start to finish.
- Crispy and tender texture: A golden crust with a soft, flavorful center.
- Customizable fillings: Add pork belly, shrimp, or cheese to suit your taste.
- Authentic flavor at home: Traditional toppings like okonomiyaki sauce and Japanese mayo make it taste just like the real thing.
- Budget-friendly: Made with simple pantry staples and seasonal vegetables.
- Great for all meals: Perfect for lunch, dinner, or a satisfying late-night bite.
- Fun to garnish: Toppings like bonito flakes, sesame seeds, and pickled ginger add color and flair.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Batter:
1 cup all-purpose flour
2/3 cup dashi stock (or water)
2 large eggs
1 tsp soy sauce
1/2 tsp salt
For the Filling:
2 cups finely shredded cabbage
1/4 cup green onions, sliced (plus more for topping)
Optional: thin slices of pork belly, shrimp, or cheese
For Topping:
Okonomiyaki sauce (store-bought or homemade: mix ketchup, Worcestershire, soy sauce, sugar)
Japanese mayo (such as Kewpie)
Extra sliced green onions
Sesame seeds (optional)
Bonito flakes (optional)
Pickled ginger (optional)
directions
- Make the batter: In a large mixing bowl, whisk together flour, dashi (or water), soy sauce, salt, and eggs until smooth and well combined.
- Mix the filling: Fold in shredded cabbage and green onions until fully coated by the batter.
- Heat the pan: Warm a non-stick skillet or griddle over medium heat and lightly oil the surface.
- Cook the pancake: Spoon the cabbage batter into the skillet and shape into a thick, round pancake (approximately 6–8 inches wide).
- Add toppings: Place thin slices of pork belly, shrimp, or cheese on top of the pancake, if using.
- Cover and cook: Cover the skillet and cook for 5 minutes, until the bottom is golden and set.
- Flip and finish: Carefully flip the pancake and cook uncovered for another 4–5 minutes until cooked through and golden brown.
- Garnish and serve: Transfer to a plate. Drizzle with okonomiyaki sauce and Japanese mayo in decorative swirls. Add sliced green onions, sesame seeds, bonito flakes, and pickled ginger as desired. Serve hot.
Servings and timing
Servings: 2 pancakes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 385 kcal per serving
Variations
- Hiroshima-style: Add a layer of yakisoba noodles and a fried egg for a more complex version.
- Vegetarian option: Skip meat and load with vegetables like grated carrot or chopped mushrooms.
- Seafood twist: Add chopped squid, scallops, or cooked shrimp into the batter.
- Cheese lovers: Fold shredded mozzarella or cheddar directly into the batter for a gooey center.
- Spicy version: Add a dash of togarashi or chili flakes to the batter for heat.
- Mini pancakes: Make smaller pancakes for appetizers or snack platters.
storage/reheating
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat until warm and crisp, or microwave for 1–2 minutes (note: microwaving may soften the texture).
Freezing: Okonomiyaki can be frozen individually. Wrap in plastic and foil, freeze for up to 1 month, and reheat in the oven or skillet.
FAQs
Can I use regular water instead of dashi?
Yes, water works fine, but dashi adds more umami flavor and authenticity to the dish.
What’s the best way to shred cabbage for okonomiyaki?
Use a sharp knife or mandoline slicer to shred the cabbage finely for the best texture and quick cooking.
Is okonomiyaki gluten-free?
Not by default, but you can use gluten-free flour and tamari instead of soy sauce to make it gluten-free.
Can I make okonomiyaki ahead of time?
Yes, you can make and refrigerate the pancakes, then reheat in a skillet just before serving.
Where can I find okonomiyaki sauce?
You can find it in Asian grocery stores or online. You can also make a quick version by combining ketchup, Worcestershire sauce, soy sauce, and sugar.
What is Kewpie mayo?
Kewpie is a Japanese mayonnaise made with egg yolks and rice vinegar, giving it a richer and slightly tangy flavor.
Do I need to cover the pan while cooking?
Yes, covering helps steam the pancake and cook it evenly without burning the outside.
Can I make this dish vegan?
Yes, use egg replacers, water or vegetable-based dashi, and vegan mayo for a plant-based version.
What type of pan is best for okonomiyaki?
A non-stick skillet or well-seasoned griddle works best for easy flipping and even cooking.
How thick should the pancake be?
Aim for about ¾ to 1 inch thick so it’s hearty but still cooks through evenly.
Conclusion
Easy Japanese Okonomiyaki is a fast, flavorful, and endlessly adaptable savory pancake that brings the taste of Japan’s street food scene right to your kitchen. With its crispy edges, tender cabbage filling, and bold toppings, this dish is perfect for satisfying cravings any time of day. Whether you keep it classic or load it with extras, okonomiyaki offers a delicious, interactive meal that’s sure to become a favorite.
Print
Easy Japanese Okonomiyaki
- Total Time: 20 minutes
- Yield: 2 pancakes
- Diet: Vegetarian
Description
This Easy Japanese Okonomiyaki recipe brings the savory cabbage pancake straight from the streets of Osaka to your kitchen. Crispy, fluffy, and customizable, it’s topped with okonomiyaki sauce, Kewpie mayo, and green onions—perfect for a quick Japanese comfort food meal. #okonomiyaki #savorypancakes #japanesefood
Ingredients
For the Batter:
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1 cup all-purpose flour
-
2/3 cup dashi stock (or water)
-
2 large eggs
-
1 tsp soy sauce
-
1/2 tsp salt
For the Filling:
-
2 cups finely shredded cabbage
-
1/4 cup green onions, sliced (plus more for topping)
-
Optional: thin slices of pork belly, shrimp, or cheese
For Topping:
-
Okonomiyaki sauce (store-bought or homemade: mix ketchup, Worcestershire, soy sauce, sugar)
-
Japanese mayo (like Kewpie)
-
Extra sliced green onions
-
Sesame seeds (optional)
-
Bonito flakes (optional)
-
Pickled ginger (optional)
Instructions
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Make Batter: In a large bowl, whisk together flour, dashi, soy sauce, salt, and eggs until smooth.
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Add Veggies: Fold in shredded cabbage and green onions to coat everything evenly.
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Cook Pancake: Heat a non-stick skillet over medium with a bit of oil. Spoon batter into the pan, shaping into a thick pancake (~6–8 inches).
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Top & Cook: Add optional pork belly or shrimp on top. Cover and cook for 5 minutes, then flip and cook another 4–5 minutes uncovered until golden.
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Serve: Transfer to a plate. Drizzle with okonomiyaki sauce and Japanese mayo. Garnish with green onions, sesame seeds, bonito flakes, and pickled ginger.
Notes
Dashi adds authentic flavor, but water works too. Customize with your favorite proteins or keep it vegetarian. Use a squeeze bottle to swirl sauces for a classic look.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main, Snack
- Method: Pan-frying
- Cuisine: Japanese
