Okonomiyaki – Japanese Savoury Pancakes

Why You’ll Love This Recipe

I like this recipe because it’s versatile, delicious, and comforting. I enjoy the contrast of crispy edges and fluffy cabbage inside. I also love that I can switch up the proteins and toppings depending on what I have in the fridge, making it a dish I never get bored of.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the batter:
⅔ cup plain flour / all-purpose flour
2 tbsp cornstarch / cornflour
½ cup warm water
1 tsp dashi powder dissolved in the warm water, sub chicken or veg stock
3 eggs
¼ cabbage (300 g / 10.5 oz, wombok / napa) – finely shredded
1–2 spring onion / green onion sliced (half for batter & half for garnish)
½ cup corn (tinned)
1 tbsp vegetable oil for cooking

Toppings:
2 tbsp kewpie mayonnaise
2 tbsp okonomiyaki sauce
1 tsp seaweed flakes / aonori
1 tsp bonito flakes / katsuobushi

Directions

1. Cook your chosen protein in a frying pan until browned, then set aside to cool.

2. In a jug, whisk together eggs and the dashi dissolved in warm water. In a large bowl, mix flour and cornstarch, then stir in the egg-dashi mixture until smooth.

3. Add cabbage, half the spring onion, cooked protein, and corn into the batter. Mix until combined, but don’t overmix to keep the cabbage light and fluffy.

4. Heat oil in a large pan over medium heat. Scoop batter into the pan, shaping into circles about 4 inches wide. Cook for a few minutes on each side until golden brown.

5. Transfer to plates and top with mayonnaise, okonomiyaki sauce, seaweed flakes, bonito flakes, and the remaining spring onion.

Servings and Timing

This recipe makes 4 pancakes. Prep time is 10 minutes, cooking takes 15 minutes, and the total time is about 25 minutes.

Variations

I sometimes add prawns or squid for extra protein. Cheese, soba noodles, or even thinly sliced chicken also work well in the batter. For toppings, I like swapping bonito flakes with pickled ginger or sprinkling Japanese seven spice for a little kick.

Storage/Reheating

I cook all the pancakes at once, then store extras in an airtight container in the fridge for up to 3 days. To reheat, I microwave for 1–2 minutes, then add the sauces and toppings just before serving.

FAQs

Can I make okonomiyaki without meat?

Yes, I like using extra veggies, prawns, or tofu as alternatives.

Can I use regular mayonnaise instead of kewpie?

Yes, but I find kewpie gives a richer flavor.

What if I can’t find okonomiyaki sauce?

I mix Worcestershire sauce with ketchup and a little soy sauce as a substitute.

Can I make okonomiyaki vegetarian?

Yes, I leave out any meat or seafood and use veggie stock instead of dashi.

How do I keep okonomiyaki from falling apart?

I make sure not to add too much liquid, and I cook them until set before flipping.

Can I prepare the batter in advance?

Yes, I refrigerate it for a few hours, but I add the cabbage right before cooking so it doesn’t release too much water.

Can I freeze okonomiyaki?

Yes, I wrap cooked pancakes in plastic wrap and freeze them for up to 2 months.

What pan works best for cooking?

I prefer a large non-stick frying pan or a flat griddle for even cooking.

How do I get them crispy on the outside?

I cook them over medium heat with a little extra oil to create golden, crisp edges.

What are the most traditional toppings?

I love the classic combo of mayonnaise, okonomiyaki sauce, seaweed flakes, and bonito flakes.

Conclusion

I love making okonomiyaki because they’re flavorful, customizable, and quick. Whether I stick to the classic version or get creative with different fillings and toppings, these savoury Japanese pancakes always make a meal that feels both comforting and fun.