Okonomiyaki (Japanese savoury pancake)
Crispy-edged, cabbage-packed Japanese pancakes topped with okonomiyaki sauce, mayonnaise, katsuobushi and aonori.
Okonomiyaki is a joyous, hands-on Japanese savoury pancake — think cabbage, batter and your favourite toppings all cooked into one glorious round. This Osaka-style version is quick, satisfying and ideal for sharing.
Make it when you want something filling but fuss-free; the cabbage keeps the interior moist while the pork crisps on top. The finishing trio of okonomiyaki sauce, mayonnaise and katsuobushi is what really makes it sing.
Ingredients
- 200 g plain flour
- 300 ml dashi stock — use prepared dashi or dissolve powder in hot water
- 2 large eggs
- 5 ml fine sea salt
- 400 g cabbage — finely shredded
- 4 spring onions — thinly sliced
- 30 g pickled ginger — benishoga, finely chopped
- 50 g tenkasu — tempura scraps; optional but traditional
- 200 g thin pork belly slices — or streaky bacon if easier to buy
- 30 ml vegetable oil
- 80 ml okonomiyaki sauce — store-bought or homemade
- 50 ml Japanese mayonnaise — Kewpie if available
- 10 g katsuobushi — bonito flakes
- 10 ml aonori — dried seaweed flakes
- 0 ml freshly ground black pepper
Equipment
- large non-stick frying pan (20–24cm) or flat griddle
- lid for frying pan
- spatula (or two for flipping)
- large mixing bowl
Instructions
Make the batter: in a large bowl whisk together plain flour, dashi stock, fine sea salt and large eggs until smooth and lump-free.
Fold in the shredded cabbage, spring onions, pickled ginger and tenkasu until everything is evenly coated in the batter.
Leave the mixture to rest for flavour and hydration.
Heat a large non-stick frying pan over medium heat and add about 1/2 tsp vegetable oil. For each pancake, spoon roughly a quarter of the mixture into the pan and press into an 18–20cm round. Arrange thin pork belly slices on top of each pancake.
Cook the pancake for 4 minutes on the first side until the base is golden, then carefully flip (use two spatulas if needed). Cook the other side for a further 4 minutes with a lid on for even cooking and to help the pork cook through.
Repeat for the remaining batter, adding a little oil to the pan between pancakes. Keep finished pancakes on a warm plate while you cook the rest.
To serve, brush the tops generously with okonomiyaki sauce, drizzle with Japanese mayonnaise, then sprinkle with aonori and scatter katsuobushi. Finish with a little freshly ground black pepper.
Serve immediately while hot and crisp.
Tips
- If you can't find tenkasu, increase cabbage for volume or use small torn tempura batter pieces from a shop-bought tempura prawn packet.
- Make batter up to 2 hours ahead and keep chilled; let it come slightly towards room temperature before frying for even cooking.
- Use a lid for the second side to trap heat and cook through without burning the outside.
- For an easier flip, slide the pancake onto a plate then invert back into the pan for the second side.
- Keep cooked pancakes warm in a low oven (80°C fan/100°C conventional) on a wire rack to preserve crispness.
Substitutions
thin pork belly slices → sliced streaky bacon, same quantity
Stays closedashi stock → 300ml water + 1 tsp vegetable stock powder for a vegetarian approach (loses smoky fish flavour)
Noticeably differentkatsuobushi → extra aonori or toasted sesame seeds, same quantity
Noticeably differentokonomiyaki sauce → 2 tbsp Worcestershire sauce + 2 tbsp ketchup + 1 tbsp soy sauce, mix to taste
Stays close
Nutrition
Per serving · estimated
- 728
- Calories
- 15 g
- Protein
- 50 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 10 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I make okonomiyaki vegetarian?
Yes — replace dashi with vegetable stock, omit katsuobushi and use mushrooms or tofu instead of pork. The texture changes but it's still delicious.
How do I stop the outside burning before the centre cooks?
Cook over medium heat, use a lid for the second side and press the pancake gently to an even thickness. If the pan is too hot, lower the heat and give it another minute.
Can I freeze okonomiyaki?
You can freeze cooked pancakes between sheets of baking paper in an airtight container for up to 1 month. Reheat in a moderate oven to keep them crisp.
What if I can't find okonomiyaki sauce or Japanese mayonnaise?
Make a quick sauce from Worcestershire, ketchup and soy; use regular mayonnaise if you don't have Kewpie — flavour will be slightly different.
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