Name: Okonomiyaki
Prep time: 17 min
Cook time: 9 min
Total time: 26 min
Yield: 2-3 servings
Cuisine: Japan
Ingredients: 1 cup all-purpose flour; 2/3 cup dashi (Japanese soup stock); 2 large eggs; 2 cups cabbage, finely shredded; 2 green onions, finely chopped; 100g pork belly slices (or bacon); Vegetable oil (for cooking)

Okonomiyaki is a savory pancake made with a batter of flour, eggs, and shredded cabbage, often topped with various ingredients like meat or seafood.

Where does Okonomiyaki come from?

Okonomiyaki originated in Japan, particularly popular in Osaka and Hiroshima, where each region has its unique style.

What are the main ingredients in Okonomiyaki?

The key ingredients include all-purpose flour, dashi, eggs, cabbage, green onions, and pork belly slices.

How long does Okonomiyaki take to make?

Okonomiyaki takes 23-30 minutes to prepare and cook.

What do you serve with Okonomiyaki?

Okonomiyaki is often served with a drizzle of okonomiyaki sauce, mayonnaise, and bonito flakes. It pairs well with a side of pickled ginger or a light salad.

Okonomiyaki's name translates to 'grilled as you like it,' and the dish earns that description: a base of shredded napa cabbage bound with egg and flour batter, mixed with whatever is on hand — pork belly, shrimp, squid, cheese, mochi — cooked on a flat iron griddle (teppan) until both sides are golden and the cabbage has softened. In Osaka, everything is mixed together before cooking; in Hiroshima, the ingredients are layered — batter, cabbage, meat, noodles — and cooked as distinct strata without mixing. The finishing layer of toppings is specific: Bulldog brand okonomi sauce (sweet-savory), Kewpie mayonnaise piped in stripes, dried green aonori seaweed, and katsuobushi (bonito flakes) that wave in the heat rising from the pancake as you watch. The bonito movement is not a gimmick — the heat from below animates them and tells you the pancake is still hot.

⚡ Medium 🔥 ~400 kcal / serving

Ingredients

1 cup all-purpose flour
2/3 cup dashi (Japanese soup stock)
2 large eggs
2 cups cabbage, finely shredded
2 green onions, finely chopped
100g pork belly slices (or bacon)
Vegetable oil (for cooking)

Optional Add-ins

Shrimp or squid, chopped
Cheese
Kimchi

For Topping

Okonomiyaki sauce
Japanese mayonnaise
Aonori (dried seaweed flakes)
Katsuobushi (bonito flakes)

Instructions

Preparing the Batter

In a large bowl, whisk together the flour, dashi, and eggs until smooth.

Adding the Vegetables

Add the shredded cabbage and chopped green onions to the batter.

If using, fold in any optional add-ins.

Cooking the Okonomiyaki

Heat a lightly oiled skillet or griddle over medium heat.

Pour a portion of the batter onto the pan and shape into a round pancake.

Place pork belly slices on top.

Cook for 4–5 minutes until the bottom is golden, then flip carefully.

Cook the other side for another 4–5 minutes until fully cooked.

Serving

Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi. Serve hot.

Frequently Asked Questions

What is Okonomiyaki?

Japanese savory pancake of cabbage + batter + fillings; two regional styles: Osaka (mixed) and Hiroshima (layered).

Where does it come from?

Osaka (Kansai style) and Hiroshima; developed during WWII food scarcity as a filling, flexible dish.

Main ingredients?

Napa cabbage (shredded), flour, eggs, dashi, tenkasu (tempura flakes), protein choice; topped with okonomi sauce, Kewpie mayo, aonori, katsuobushi.

Key tip?

Don't press the pancake flat while cooking — the cabbage needs air space inside to steam and soften; flip once and leave it.

What to serve with?

Cold Japanese beer (Asahi or Sapporo), pickled ginger on the side; eaten as a standalone meal.

Okonomiyaki