Okonomiyaki Recipe: Enjoy Japan’s Savory Pancakes
Written by Team MUSUBI
If you’ve ever wandered through the streets of Osaka, you might have been drawn in by the irresistible scent of sizzling okonomiyaki—Japan’s iconic savory pancakes. These golden, slightly crispy pancakes are filled with fresh cabbage, green onions, and tender pork, and topped with a rich combination of tangy sauce, creamy mayonnaise, bonito flakes, and a sprinkle of seaweed.
This recipe lets you recreate the experience at home. Even if you’ve never cooked Japanese cuisine before, making okonomiyaki is easy, enjoyable, and deeply satisfying. It's a wonderful way to bring the sights, aromas, and flavors of Osaka’s street food right into your own kitchen.
Ingredients (Serves 2)
Okonomiyaki:
- 1 ⅔ cups (200 g) all-purpose flour
- 1 tsp baking powder
- ¾ cup (200 ml) dashi stock or water with dashi powder
- 1 small potato, grated (as a substitute for nagaimo)
- 2 eggs
- 11 oz (300 g) cabbage, coarsely chopped
- 2 to 3 green onions, thinly sliced
- 4 oz (around 100 g) pork belly slices (or bacon slices)
Toppings:
- Okonomiyaki sauce, to taste
- Japanese mayonnaise, to taste
- Katsuobushi (bonito flakes), to taste
- Aonori (seaweed powder), to taste
Instructions
1. Prepare the batter
In a large bowl, combine the flour, baking powder, and dashi. Mix until smooth and free of lumps. Add the grated potato and stir well to incorporate.
2. Mix in the fillings
Add the cabbage, green onions, and eggs to the batter. Gently fold with a spoon to incorporate air, being careful not to overmix so the texture stays light.
3. Shape the okonomiyaki
Heat a small amount of oil in a frying pan over medium heat. Pour the batter into the pan and shape it into a round pancake about about ¾-inch (2 cm) thick. Place the pork belly (or bacon) slices evenly on top.
4. Cook and steam
Cook for about 3 minutes until the bottom is set, then carefully flip. Cover with a lid and cook over medium-low heat for about 5 minutes, letting it gently steam until cooked through.
5. Finish and serve
Remove the lid and flip once more to crisp the surface. Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise. Top with katsuobushi and aonori.
Tips:
- A light touch helps create a fluffy texture. Overmixing will make the pancake dense.
- If you cannot find okonomiyaki sauce, mix:
2 parts ketchup + 2 parts Worcestershire sauce + 1 part sugar (or honey).
This creates a similar sweet and savory flavor profile.
Fresh off the pan, okonomiyaki is best enjoyed hot, when the outside is lightly crisp, and the inside remains soft and fluffy. The rich sauce, creamy mayonnaise, and dancing katsuobushi create a perfect balance of sweet, savory, and umami flavors in every bite.
Gather around the table, share with friends or family, and enjoy the simple pleasure of a freshly made okonomiyaki. Try adding seafood, cheese, or extra vegetables to make it your own.
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