If you're craving something warm, savory, and just a little bit fun to make, you'll want to try this Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe. These Japanese-style pancakes come together quickly, perfect for weeknight dinners or when you want to impress with minimal fuss. I love how flexible they are-you can toss in whatever mix-ins you have on hand and still get that golden, crispy-on-the-outside, tender-on-the-inside bite that's simply irresistible.
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What Sets This Apart
What makes this Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe stand out is its perfect balance of crisp edges and tender insides paired with a rich, tangy sauce that brings everything together beautifully.
- Consistent Results: This recipe's clear, stepwise instructions prevent the common pitfalls of soggy pancakes and help you achieve a crisp, golden crust every time.
- Rich, Balanced Flavor: The blend of savory dashi or water with soy sauce and umami-packed toppings creates layers of deliciousness without being overwhelming.
- Pantry-First Ingredients: Most ingredients you probably already have, with easy swaps if you're missing something.
- Weeknight Friendly: Quick to prep and cook-ready in under 30 minutes, which makes dinner feel like a treat any day.
Ingredient Snapshot
Choosing fresh, crisp cabbage and quality dashi or broth makes a world of difference in this Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe. I like finely shredding the cabbage so the batter holds together well and cooks evenly.
- Finely shredded cabbage: Pick a firm head for crunch and shred it thinly for the best texture.
- Green onions: Fresh and bright for a little zing and color.
- All-purpose flour: The base of the batter-no need for specialty flours here.
- Eggs: Use large, room-temperature eggs for better batter consistency.
- Dashi stock or water: Dashi adds authentic umami, but water works if you're in a pinch.
- Shrimp or bacon (optional): Any protein mix-in amps the flavor-choose what you like or leave it out.
- Soy sauce and salt: For seasoning and that savory backbone.
- Vegetable oil: For frying to golden perfection.
- Tonkatsu-style sauce ingredients: Worcestershire sauce, ketchup, soy sauce, sugar-all mixed together create that signature tangy-sweet finish.
- Toppings: Japanese mayo, bonito flakes, seaweed powder (aonori), extra green onions for that authentic finish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe
Step 1 - Prep & Season
Start by whisking together the flour, eggs, dashi stock or water, soy sauce, and salt in a large bowl until you see a smooth, glossy batter. This usually takes about 1-2 minutes-no lumps here. Then gently fold in the finely shredded cabbage, chopped green onions, and your choice of shrimp or bacon if you're using them. Be careful not to overmix; you want it combined but the cabbage should still hold its shape to keep the pancake light and textured.
Step 2 - Build Flavor
Heat up vegetable oil in a large non-stick pan over medium heat until shimmering but not smoking. Spoon about a cup of the batter into the pan, spreading it out gently with your spatula to form a pancake about half an inch thick. Cover the pan to trap steam and cook for 3 to 4 minutes-this helps the inside cook evenly while the outside crisps up. When the edges turn golden and firm, it's time to flip carefully, cooking the other side for another 3 to 4 minutes until deeply golden and cooked through.
Step 3 - Finish for Best Texture
While the pancakes finish cooking, whisk together the tonkatsu-style sauce ingredients until smooth-this sauce is the game-changer for authentic flavor. Once your okonomiyaki is golden and crisp on both sides, transfer it to a plate and drizzle generously with the sauce and creamy Japanese mayo. Then sprinkle the glossy pancake with bonito flakes, aonori, and a few extra chopped green onions. You'll notice the bonito flakes dancing with the heat, adding a lovely visual and smoky aroma that's utterly mouthwatering.
Cook's Notes & Tricks
I've found that the trick to real success with this Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe lies in patience and heat control. Rushing the flip or using too high heat often leaves you with a pancake that's raw inside or burnt outside. I've had batches with soggy centers until I learned to cover the pan and lower the heat just right.
- Doneness Cue: Look for firm edges and a golden brown color underneath before flipping.
- Temperature Trick: Medium heat is your best friend-too hot and outside cooks too fast, too low and it takes forever.
- Make-Ahead Move: You can prep the batter a few hours ahead and keep it covered in the fridge, just give it a gentle stir before cooking.
- Avoid This Pitfall: Don't overcrowd the pan; cooking one pancake at a time allows perfect texture.
Serve & Enjoy
Finishing Touches
I love finishing these savory pancakes with the classic Japanese mayo and tonkatsu sauce drizzle because they create the perfect tangy and creamy contrast that balances the cabbage's subtle sweetness. Adding bonito flakes and aonori not only brings authentic umami flavor but also adds a beautiful, delicate texture you'll appreciate in every bite.
Pairs Beautifully With
You'll enjoy pairing this recipe with a simple bowl of steamed rice and a crisp cucumber salad or light pickles. The fresh crunch and acidity cut through the richness, making the whole meal balanced and satisfying.
Simple Plating Wins
For a casual weeknight, serve okonomiyaki directly from the pan onto simple plates with scattered green onions and mayo drizzle. For something special, try stacking a few mini pancakes on a platter topped with bonito flakes and a sprinkle of seaweed powder-instantly elevates the presentation with minimal effort.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The pancakes hold up well but will lose some crispness on the edges. You'll notice they stay tender and flavorful, just gently warmed up they're nearly as good as fresh.
Freezing Tips
This recipe freezes surprisingly well. Lay fully cooled pancakes flat on a baking sheet and freeze until solid, then stack with parchment between and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe Without Drying Out
To reheat without drying out, I prefer a quick pan reheating over medium-low heat with a tiny splash of oil-cover the pan briefly to warm through and revive the crispy edges. An air fryer at 350°F for about 3-4 minutes works great too. Microwaving is quickest but often makes the outside a bit soggy, so I recommend microwaving wrapped in a damp paper towel for just 30-40 seconds before crisping under a broiler or in a pan.
Frequently Asked Questions
Absolutely. Skip shrimp or bacon and use dashi made from kombu and shiitake for vegetarian flavor. For vegan, swap eggs with a flax or chia egg and use vegan mayo.
You can mix Worcestershire sauce and ketchup with a little soy sauce and sugar to mimic the flavor. Or simply drizzle with okonomiyaki sauce available at Asian markets.
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It should be pourable but thick enough that it holds shape in the pan-like a thick pancake batter consistency. Too thin will make it fall apart, too thick may be dense.
Final Thoughts
This Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe has quickly become one of my go-to meals when I want something satisfying but not complicated. The balance of flavors and textures combined with just a few humble ingredients means you can enjoy a taste of Japan anytime without the fuss. Trust me, once you nail this, you'll find yourself craving these golden, savory pancakes again and again.
PrintFull Recipe
Easy Okonomiyaki Recipe - Savory Japanese Pancakes You'll Love to Make Recipe
This easy Okonomiyaki recipe guides you through making savory Japanese pancakes filled with cabbage, green onions, and your choice of shrimp or bacon. Topped with a tangy Tonkatsu-style sauce, Japanese mayo, bonito flakes, and seaweed powder, these pancakes are perfect for a delicious and comforting meal at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Okonomiyaki Batter
- 2 cups finely shredded cabbage
- ½ cup chopped green onions
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup dashi stock or water
- ½ cup chopped shrimp or bacon (optional)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 tablespoon vegetable oil for frying
Tonkatsu-style Sauce
- 2 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- ½ tablespoon sugar
Toppings
- Japanese mayo
- Bonito flakes
- Seaweed powder (aonori)
- Extra chopped green onions
Instructions
- Prepare the batter: Whisk together flour, eggs, dashi stock (or water), soy sauce, and salt in a large bowl until smooth and combined.
- Add vegetables and proteins: Fold in the finely shredded cabbage, chopped green onions, and shrimp or bacon if using, mixing gently to combine all ingredients evenly.
- Heat the pan: Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat to ensure a crispy exterior while cooking through.
- Cook the pancake: Scoop about 1 cup of the batter into the pan and flatten it into a half-inch thick pancake to ensure even cooking.
- First side cooking: Cover the pan and cook the pancake for 4 minutes or until the bottom is golden brown and firm enough to flip.
- Flip and finish cooking: Carefully flip the pancake and cook another 4 minutes uncovered until the other side is crispy and the pancake is cooked through.
- Make the sauce: In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, and sugar until smooth and well combined.
- Serve with toppings: Drizzle the cooked Okonomiyaki with the prepared Tonkatsu-style sauce and Japanese mayo.
- Add final garnishes: Sprinkle generously with bonito flakes, seaweed powder (aonori), and extra chopped green onions before serving to enhance flavor and presentation.
Notes
- Use dashi stock for authentic umami flavor, but water can be used as a substitute.
- Shrimp or bacon add protein and extra flavor, but the pancake is delicious vegetarian without them.
- Cook on medium heat to ensure pancakes are crispy outside and cooked through inside.
- Covering the pan during initial cooking helps steam the cabbage and cook the batter evenly.
- Adjust the thickness of the batter by adding a bit more flour or liquid if needed for easy flipping.
- If Japanese mayo or bonito flakes are unavailable, substitute with regular mayo and omit the flakes.
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