Okonomiyaki - Recipe for Osaka-style Japanese Pancakes

Okonomiyaki on a griddle
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  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: Makes 4-6 sheets (serves 4-6)
Ratings (4)

Okonomiyaki is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "how you like" or "what you like" or "favorite", and yaki meaning "grill". 

Okonomiyaki is a traditional Japanese food that is sometimes called "Japanese Pancake" or "Japanese Pizza". It's a savory dish that is a bit more like an omelette or frittata than a pancake and it's made with okonomiyaki flour, eggs, cabbage, pork (bacon), shrimp or other seafood and topped with a variety of condiments like sweet sauce (Okonomi Sauce), mayonnaise, dried seaweed and dried fish flakes. That may not sound very appetizing, but the resulting dish is incredibly delicious - crispy on the outside and soft inside. There are a variety of toppings.

The dish can vary depending on what region of Japan it’s made in, but it can be found almost anywhere in Japan. Perhaps the most common version is Osaka-style okonomiyaki, which is also known as the Kansai-style. Osaka is known for an inexpensive and abundant food culture. The other most widely-known version is the Hiroshima-style, which is layered.

It's easy to make Okonomiyaki at home by following this recipe to make Osaka-style okonomiyaki. 

What You'll Need

  • 2 cups all-purpose flour
  • 1 1/4 cup dashi soup stock or water
  • 4 to 6 eggs
  • 1 to 1 1/2 pounds cabbage, finely chopped
  • 4-6 tablespoons chopped green onion
  • 1/2 to 3/4 cup tenkasu (tempura flakes)
  • 12 to 18 strips of thinly sliced pork or beef
  • tsp. of Vegetable oil
  • For Toppings:
  • a pinch of Ao-nori (Dried seaweed powder)
  • a dash of Okonomiyaki sauce
  • Mayonnaise
  • a handful of Katsuobushi (Dried bonito flakes) *Optional
  • Beni-shoga (Pickled red ginger) *Optional

How to Make It

  1. Put flour in a large bowl. Pour dashi and mix to make batter.
  2. Rest the batter for about an hour in the refrigerator.
  3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl.
  4. Mix about 1/4 pound of chopped cabbage, about 1 tablespoon of chopped green onion, and about 2 tablespoons of tempura flakes in the batter.
  5. Add an egg into the batter and stir.
  6. Heat an electric pan or skillet and oil lightly.
  1. Pour the batter into the pan and make a round shape. Cook for about 5 to 7 minutes. 
  2. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki.
  3. Flip the okonomiyaki and cook for about 5 minutes or until cooked through.
  4. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
  5. Sprinkle aonori over the sauce.
  6. Sprinkle katsuobushi and beni-shoga if you would like.