Okonomiyaki is a popular Japanese savory pancake made from a simple batter of flour, eggs, and shredded cabbage, combined with a variety of fillings such as pork, seafood, and cheese. This dish is highly customizable and can be enjoyed in different regional styles, primarily Osaka and Hiroshima. It’s not only filling and flavorful but also offers a fun, interactive cooking experience, especially when prepared on a hot griddle at the table.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup water or dashi stock
- 2 large eggs
- 2-3 cup finely shredded cabbage
- 2-3 green onions, chopped
- 4-6 slices pork belly or bacon
- Сooked shrimp or squid optional
- Shredded cheese optional
- Vegetable oil for cooking
Toppings:
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes katsuobushi
- Aonori seaweed flakes
- Pickled ginger
Instructions
- In a large bowl, whisk together the flour, water (or dashi), and eggs until smooth.
- Fold in the shredded cabbage and chopped green onions. Add optional seafood or cheese if desired.
- Heat a nonstick skillet or griddle over medium heat and lightly oil the surface.
- Pour a generous ladle of the batter mixture onto the skillet, shaping it into a thick, round pancake about 7 inches in diameter.
- Lay pork belly slices on top of the pancake. Cover and cook for 4–5 minutes until the bottom is golden brown.
- Carefully flip the okonomiyaki using a spatula and cook the other side for another 4–5 minutes.
- Flip once more for a quick final sear, then transfer the pancake to a serving plate.
- Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle bonito flakes, aonori, and add pickled ginger on top.
- Serve hot and enjoy!
Notes
Okonomiyaki: a tasty Japanese favorite that’s anything but ordinary 🍳
If you’ve ever wandered through the food stalls of Japan or ducked into a local diner in Osaka, chances are you’ve seen or smelled okonomiyaki sizzling on a hot griddle. It’s not exactly a pancake, not quite an omelet, and definitely not something you’ll forget once you’ve tried it. The name comes from the Japanese words okonomi (what you like) and yaki (grilled), which gives away the heart of the dish — it’s made the way you want it. Every version is a little different depending on who’s cooking, what’s in season, or what leftovers happen to be in the fridge. That flexibility is part of what’s made okonomiyaki a staple in homes and restaurants across Japan. 🍽️
Where it all began 🎌
Although today you’ll find okonomiyaki just about everywhere in Japan, it really started gaining popularity in Osaka and Hiroshima during the 20th century. After World War II, food was scarce, and flour-based meals like okonomiyaki were a cheap way to fill hungry bellies. Over time, two main styles developed — and people tend to have strong opinions about which one’s better.- Osaka-style is probably what most people think of: everything — cabbage, batter, eggs, and fillings — is mixed together and cooked like a thick pancake.
- Hiroshima-style, on the other hand, is all about layers. First comes a thin crepe-like batter, then a mountain of cabbage, sliced pork, noodles, and finally a fried egg on top. It’s a bit more complex, but totally worth the effort.
What goes inside? almost anything 🍤🥓🧀
The base is pretty simple — flour, eggs, dashi or water, and shredded cabbage. But that’s just the start. What makes okonomiyaki really fun is how customizable it is. Here are some common (and delicious) add-ins:- Seafood: Shrimp, squid, or even octopus for a salty-sweet bite.
- Meat: Thin slices of pork belly are the go-to, but bacon or beef work too.
- Cheese: Not traditional, but a gooey twist that’s become really popular.
- Noodles: Especially in Hiroshima-style — usually yakisoba or udon.
- Veggies: Green onions, corn, pickled ginger, or whatever’s on hand.
The best part? the toppings. 😋
Once your okonomiyaki is grilled to a crispy golden brown, it’s time for the toppings — and honestly, they’re what take it to the next level:- Okonomiyaki sauce: Thick, sweet-savory, and kind of like a Japanese take on BBQ sauce.
- Japanese mayo: Creamy and rich, it’s usually drizzled in fun zig-zag patterns.
- Bonito flakes (katsuobushi): These paper-thin fish shavings move with the heat — it’s like your pancake is alive.
- Aonori (seaweed flakes): Adds a little umami and ocean flavor.
- Pickled ginger: Sharp, tangy, and great for cutting through the richness.
Okonomiyaki is more than just food — it’s an experience 🎉
One of the coolest things about okonomiyaki is how people eat it. In many Japanese restaurants, the griddle is built right into the table, and you cook it yourself. It’s social, hands-on, and honestly a lot of fun — especially with friends or family. Some places have chefs who’ll cook it for you while putting on a bit of a show, flipping the pancake mid-air or drawing hearts with the mayo. Either way, it’s the kind of meal that feels casual but special at the same time. It’s hot, messy, and packed with flavor — the kind of thing you crave again as soon as your plate’s empty.
Why you should try it 🤤
If you’re looking to taste a part of Japan that goes beyond sushi and ramen, okonomiyaki is a great place to start. It’s filling, endlessly customizable, and just a lot of fun to make and eat. Whether you stick to the classics or throw in your own twist, there’s really no wrong way to enjoy it. Give it a shot — your taste buds will thank you.More Japanese recipes
