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Authentic Japanese Okonomiyaki

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Make authentic Japanese Okonomiyaki, a savory cabbage pancake packed with flavor! This popular Japanese street food combines a crispy, fluffy batter with crunchy cabbage, bacon (or a vegetarian option), and topped with okonomiyaki sauce, Kewpie mayo, and bonito flakes. A delicious and easy-to-make dish for lunch, dinner, or snacks!

Ingredients

Scale

For the Batter:

  • 1 cup all-purpose flour
  • 1/2 cup dashi stock (or water)
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp baking powder

For the Filling:

  • 2 cups shredded cabbage
  • 1/2 cup grated carrot (optional)
  • 2 green onions, chopped
  • 1/4 cup tempura flakes (optional, for crunch)
  • 4 slices bacon or thin pork belly (or keep it vegetarian)

For Toppings:

  • Okonomiyaki sauce (or mix 2 tbsp ketchup + 1 tbsp Worcestershire sauce + 1 tsp soy sauce)
  • Japanese mayonnaise (Kewpie)
  • Aonori (seaweed flakes)
  • Bonito flakes (optional)
  • Pickled ginger (beni shoga)

Instructions

1. Prepare the Batter:

  • In a large bowl, mix flour, dashi stock, egg, salt, and baking powder until smooth.

2. Add the Vegetables & Mix:

  • Fold in shredded cabbage, grated carrots, green onions, and tempura flakes.

3. Cook the Okonomiyaki:

  • Heat a non-stick pan over medium heat and lightly oil it.
  • Pour the batter onto the pan and spread it into a round pancake.
  • Lay bacon slices on top and press slightly.
  • Cook for 4-5 minutes per side until golden brown and cooked through.

4. Add Toppings & Serve:

  • Drizzle with okonomiyaki sauce and Japanese mayo.
  • Sprinkle with aonori, bonito flakes, and pickled ginger.
  • Serve immediately and enjoy this classic Japanese street food!

Notes

  • If making vegetarian Okonomiyaki, skip the bacon and add extra vegetables or mushrooms.
  • You can make mini Okonomiyaki pancakes for easy serving.
  • For extra fluffiness, let the batter rest for 10 minutes before cooking.