Japanese Okonomiyaki (Savory Cabbage Pancake)

Crispy outside, tender inside—this Osaka-style pancake is the ultimate Japanese comfort snack, topped with mayo, sauce, and bonito flakes.

Craving something crispy, savory, and packed with umami? Try Okonomiyaki, a beloved Japanese street food pancakemade with cabbage, eggs, and flour—customizable with your favorite add-ins. Topped with sweet-savory okonomiyaki sauce, Japanese mayo, and bonito flakes, it’s a fun, filling dish that’s perfect any time of day.

Why You’ll Love This Dish

• Hearty and satisfying with a crispy edge
• Great for using up leftover veggies or proteins
• Can be vegetarian or meat-based
• Fun to make and dress up with toppings

Ingredients (Serves 2–4)

Pancake Base:

• 2 cups finely shredded cabbage
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup water or dashi
• 1/4 tsp salt
• 1/4 tsp baking powder

Optional Add-ins:

• 2 slices cooked bacon or pork belly
• 2 tbsp chopped shrimp or squid
• 1 green onion, sliced

Toppings:

• Okonomiyaki sauce (or mix ketchup + Worcestershire)
• Japanese mayo
• Bonito flakes (katsuobushi)
• Aonori (seaweed flakes)
• Pickled ginger (optional)

Instructions

1. Mix Batter: In a bowl, combine flour, salt, and baking powder. Stir in water/dashi, then add eggs and mix. Fold in cabbage and other add-ins.
2. Cook: Heat oil in a skillet over medium heat. Pour in half the batter (for 2 pancakes), shape into a round, and flatten. Cook 4–5 minutes per side until golden and set.
3. Top It Off: Drizzle with okonomiyaki sauce and mayo. Sprinkle with bonito flakes, aonori, and pickled ginger.

Pro Tips & Substitutions

• Make it vegetarian with no bonito and extra veggies
• Use a squeeze bottle to create mayo lattice designs
• Add mochi or cheese for regional variations
• Thin batter slightly with more dashi for lighter texture

Storage & Reheating

• Best fresh, but can be reheated in a skillet or oven
• Store toppings separately to maintain texture
• Batter can be made ahead and stored for 1 day

Serving Suggestions

• Serve with miso soup or rice for a full meal
• Slice into wedges for sharing
• Great with iced green tea or Japanese beer

Nutritional Information (per pancake, approx.)

• Calories: 360 kcal
• Protein: 12g
• Carbohydrates: 22g
• Fat: 24g
• Sodium: 520mg

Note: Toppings may alter nutritional value.

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