Description
This authentic Okonomiyaki Recipe brings Japan’s famous savory pancake straight to your kitchen. Packed with cabbage, protein, and umami-rich toppings, this quick and customizable dish delivers restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
- 1 cup all-purpose flour
- 2/3 cup dashi broth or water
- 1 large egg
- 2 cups finely sliced cabbage
- 1/2 cup chopped green onions
- 1/2 cup cooked chopped protein (pork belly, shrimp, squid, tofu, or mushrooms)
- 1 tablespoon soy sauce
- 1 tablespoon pickled ginger (beni shoga)
- Cooking oil
- Okonomiyaki sauce
- Japanese mayonnaise (Kewpie)
- Aonori (seaweed flakes)
- Katsuobushi (bonito flakes)
Instructions
- Whisk flour, dashi, and egg until smooth. Rest 5 minutes.
- Fold in cabbage, green onions, protein, soy sauce, and pickled ginger.
- Heat oil in a skillet over medium heat. Add half the batter and shape into a 6-inch pancake.
- Cook 4–5 minutes until golden and edges are set.
- Flip and cook another 4–5 minutes until golden and cooked through.
- Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayo.
- Sprinkle with aonori and bonito flakes. Serve hot.
Notes
Do not overmix the batter. Squeeze excess moisture from cabbage for best texture. Cook one pancake at a time for even browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg
Keywords: okonomiyaki, Japanese pancake, savory pancake, Osaka street food