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 tbsp soy sauce
- 1 tsp salt
- 2 tbsp vegetable oil for frying
Tonkatsu-style Sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp soy sauce
- ½ tbsp 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.
