Okonomiyaki (Japanese Savory Pancake)

If you love Japanese street food, then Okonomiyaki (お好み焼き) is a dish you need to try! This savory pancake, made with cabbage, batter, and a variety of mix-ins, is cooked on a griddle and topped with a delicious combination of okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed. The name “Okonomiyaki” translates to “grilled as you like it,” which perfectly describes its customizable nature—you can add anything from shrimp and squid to beef and cheese, making it a dish that suits every taste.

Okonomiyaki is often referred to as Japanese pizza or pancake, but it’s truly in a league of its own. Unlike Western pancakes, which are sweet and fluffy, okonomiyaki has a crispy outside and a soft, savory inside. The batter is made with flour, eggs, and dashi broth, while the shredded cabbage adds a delightful crunch. It’s then griddled to golden perfection and finished with a sweet and tangy okonomiyaki sauce, creamy Japanese mayo, and flavorful toppings.

This dish has a deep cultural history, originating in Osaka and Hiroshima, where different regional styles have developed over time. Osaka-style okonomiyaki mixes all the ingredients into the batter before cooking, while Hiroshima-style layers each ingredient separately, including yakisoba noodles for extra texture. No matter which version you make, okonomiyaki is a fun, interactive meal that can be enjoyed at home with family and friends.

Why You’ll Love Okonomiyaki

Okonomiyaki isn’t just delicious—it’s a full sensory experience. From the sizzling sound on the griddle to the visual appeal of bonito flakes dancing on top, this dish is as fun to make as it is to eat!

One of the best things about okonomiyaki is how customizable it is. Whether you prefer a classic Osaka-style okonomiyaki with pork belly or a seafood-packed version with shrimp and squid, you can easily adjust the ingredients to match your cravings. Even vegetarians can enjoy okonomiyaki by using plant-based dashi and omitting meat-based toppings.

Okonomiyaki is also a great way to eat more vegetables. With its base of shredded cabbage, you’re getting plenty of fiber and nutrients without even realizing it. The batter binds everything together, making it a nutritious yet indulgent meal that satisfies your taste buds.

Lastly, it’s an interactive cooking experience. In Japan, okonomiyaki is often made at the table on a hot griddle, where everyone can personalize their own pancake. Whether you’re cooking with friends or making a quick meal for yourself, okonomiyaki turns dinner into a fun activity!

Preparation Time and Yield

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 large pancakes (or 4 smaller ones)

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 35g
• Protein: 10g
• Fat: 15g
• Fiber: 3g
• Sugar: 3g

Ingredients for Okonomiyaki

For the Batter:

• 1 cup all-purpose flour
• ½ cup dashi broth (or water)
• 2 eggs
• ½ tsp salt
• ½ tsp baking powder

For the Filling:

• 2 cups shredded cabbage
• ¼ cup green onions, chopped
• ½ cup cooked shrimp, squid, or thinly sliced beef (optional)
• 4 strips of turkey bacon or beef bacon (for topping)

For Toppings:

• Okonomiyaki sauce (store-bought or homemade)
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Aonori (seaweed flakes)
• Pickled ginger (beni shoga)

Step-by-Step Instructions for Okonomiyaki

Step 1: Prepare the Batter

1. In a mixing bowl, whisk together flour, salt, and baking powder.
2. Add the dashi broth (or water) and eggs, mixing until a smooth batter forms. It should be slightly thicker than pancake batter.

Step 2: Mix in the Vegetables and Fillings

1. Fold in the shredded cabbage and green onions, making sure they’re evenly coated in the batter.
2. If using shrimp, squid, or beef, mix them in at this stage.

Step 3: Cook the Okonomiyaki

1. Heat a non-stick skillet or griddle over medium heat and add a little oil.
2. Pour half of the batter into the pan, spreading it into a round, pancake shape about ½ inch thick.
3. Lay the turkey bacon or beef bacon slices on top.
4. Cook for 4-5 minutes on one side, then carefully flip using a large spatula. Cook for another 4-5 minutes until golden brown and crispy.

Step 4: Add Toppings

1. Transfer the cooked okonomiyaki to a plate.
2. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zig-zag pattern.
3. Sprinkle with bonito flakes, aonori, and pickled ginger for extra flavor.

Step 5: Serve and Enjoy!

Serve hot with extra sauce on the side. Enjoy your homemade Japanese street food!

Ingredient Background

The magic of Okonomiyaki comes from its simple yet flavorful ingredients. Each component plays a role in creating a crispy, savory, and satisfying dish.

Dashi Broth

Dashi is a light Japanese soup stock made from kombu (seaweed) and bonito flakes. It adds a subtle umami depth to the batter. If you don’t have dashi, you can use water or even low-sodium chicken broth as a substitute.

Cabbage

Cabbage is the star vegetable of Okonomiyaki, giving it a slightly sweet, crunchy texture. Green cabbage is the most common, but you can also use napa cabbage for a milder flavor.

Protein Fillings

Classic Okonomiyaki includes pork belly, but halal-friendly versions use turkey bacon, beef bacon, shrimp, or squid. Vegetarians can swap in tofu, mushrooms, or corn for a delicious plant-based option.

Okonomiyaki Sauce & Mayonnaise

The thick, sweet, and tangy okonomiyaki sauce is similar to Worcestershire sauce but richer. You can buy it premade or make your own by mixing:

• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

Japanese mayonnaise, like Kewpie, is richer and creamier than regular mayo due to its egg yolk base. It balances out the salty-sweet flavors of the sauce.

Technique Tips for Okonomiyaki

Mastering Okonomiyaki takes a few key techniques to get the perfect texture.

One of the biggest mistakes people make is over-mixing the batter. Unlike pancake batter, you don’t want to overwork Okonomiyaki batter. Mix just until the ingredients are combined; this keeps it light and fluffy.

For crispy edges, cook the pancake on medium heat for at least 4-5 minutes per side. If the heat is too high, the outside will brown too fast while the inside stays undercooked. If using turkey or beef bacon, lay it on top of the batter while cooking so it crisps up nicely.

If flipping is difficult, try using two spatulas instead of one. Gently lift the pancake and flip it quickly in one motion. Confidence is key! If your pancake is too large, making two smaller pancakes instead can help.

Alternative Presentation Ideas

Okonomiyaki can be presented in different ways, depending on the occasion.

One creative way is Yaki-Onigiri Okonomiyaki, where you shape the pancake into small rice ball-sized portions and grill them until crispy. These are perfect bite-sized appetizers for parties!

Another fun variation is Okonomiyaki Tacos, where you cook the batter in smaller, thinner rounds, then fold them like tacos and fill them with fresh veggies and grilled meat. This is a modern fusion twist that’s great for gatherings.

For an elegant touch, try Mini Stack Okonomiyaki. Cook small pancake rounds, then layer them with thin slices of avocado, pickled ginger, and drizzles of sauce, stacking them high for a restaurant-style plating.

Freezing and Storing Okonomiyaki

If you want to make Okonomiyaki ahead of time, it stores very well in both the fridge and freezer.

To store leftovers, let the pancakes cool completely, then wrap them in plastic wrap or place them in an airtight container. Refrigerate for up to 3 days. To reheat, use a skillet over low heat or microwave for 30-45 seconds.

For long-term storage, freeze Okonomiyaki before adding toppings. Place them in a zip-top freezer bag with parchment paper in between each pancake. Frozen Okonomiyaki can be stored for up to a month. Reheat from frozen in a skillet or oven at 350°F (175°C) for 10 minutes.

If meal prepping, consider making mini Okonomiyaki pancakes so they’re easy to reheat as quick snacks or lunches.

Healthier Twist Ideas

Want a lighter version of Okonomiyaki? Here are some easy ways to make it healthier while keeping all the delicious flavors.

Instead of using all-purpose flour, swap it for whole wheat flour or oat flour. This adds more fiber and makes the pancakes more filling.

If you’re watching your calorie intake, reduce the mayo and sauce. Instead of drizzling it generously, try using a light brush or squeeze bottle to control portions. You can also substitute regular mayonnaise with Greek yogurt mixed with lemon juice for a tangy, creamy topping.

For a protein boost, mix in shredded chicken, edamame, or chickpeas into the batter. This adds extra nutrients without altering the texture too much.

Finally, if you want a gluten-free version, use rice flour or chickpea flour instead of wheat flour. It keeps the batter light while making it suitable for those with gluten sensitivities.

Serving Suggestions for Events

Okonomiyaki is a fantastic dish for many occasions, whether it’s a casual dinner, street food-style party, or Japanese-themed event.

For a Japanese-themed dinner, serve Okonomiyaki alongside miso soup, pickled vegetables, and a light cucumber salad. Pair it with a green tea or iced matcha latte for an authentic experience.

If you’re hosting a DIY Okonomiyaki Party, set up a “toppings bar” where guests can customize their pancakes with different sauces, cheese, avocado, or spicy mayo. Let everyone cook their own on a tabletop griddle!

For a kid-friendly version, make mini Okonomiyaki pancakes and cut them into fun shapes using cookie cutters. Serve with mild toppings like cheese and ketchup to appeal to younger taste buds.

Frequently Asked Questions (FAQs)

1. What’s the difference between Osaka-style and Hiroshima-style Okonomiyaki?

Osaka-style mixes everything into the batter, while Hiroshima-style layers ingredients separately and includes yakisoba noodles.

2. Can I make Okonomiyaki without eggs?

Yes! Use mashed tofu, ground flaxseeds mixed with water, or chickpea flour as an egg substitute.

3. How do I keep Okonomiyaki crispy?

Cook on medium heat, don’t overmix the batter, and avoid flipping too soon.

4. Can I use regular Worcestershire sauce instead of Okonomiyaki sauce?

Yes! Mix Worcestershire sauce with ketchup and oyster sauce for a close match.

5. What’s the best way to flip Okonomiyaki?

Use two spatulas, slide one underneath, and flip quickly in one motion.

6. Can I make a spicy version?

Absolutely! Add chili powder, spicy mayo, or chopped jalapeños to the batter.

7. How long does Okonomiyaki last in the fridge?

It stays fresh for up to 3 days when stored properly.

8. Can I make mini versions for kids?

Yes! Cook smaller pancakes and cut them into fun shapes.

9. Can I cook Okonomiyaki on an electric griddle?

Yes! This is actually the best way to cook multiple pancakes at once.

10. What are some unique topping ideas?

Try adding avocado slices, grilled mushrooms, crispy shallots, or spicy kimchi!

Conclusion

Okonomiyaki is a fun, delicious, and customizable Japanese dish that you can easily make at home. Whether you go for a classic Osaka-style version or experiment with unique fillings and toppings, this savory pancake is always a crowd-pleaser. With its crispy texture, umami-rich sauce, and endless variations, Okonomiyaki is a dish you’ll want to make over and over again.

Ready to cook your own? Gather your ingredients, fire up the griddle, and enjoy the magic of homemade Okonomiyaki!

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