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Okonomiyaki Recipe
Ben Carraoli

Okonomiyaki Recipe

I’ve always been fascinated by Japanese street food, and nothing excites me more than making Okonomiyaki at home. After trying this recipe a few times, I realized how fun and customizable this savory cabbage pancake can be.
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Total Time 35 minutes
Servings: 3
Calories: 450
Ingredients Method Notes

Ingredients
  

  • All-purpose flour
  • Salt
  • Sugar
  • Baking powder
  • Grated mountain yam
  • Dashi Japanese soup stock
  • Eggs
  • Shredded cabbage
  • Tenkasu tempura scraps
  • Thinly sliced pork belly
  • Okonomiyaki sauce
  • Kewpie mayonnaise
  • Aonori dried seaweed flakes
  • Bonito flakes

Method
 

  1. Mix flour, salt, sugar, and baking powder in a bowl. Then add grated yam, dashi, and eggs. Stir gently until smooth — don’t overmix, or it may become dense.
  2. Fold in shredded cabbage and tenkasu. Ensure the cabbage is evenly coated in the batter to prevent clumps. This step guarantees each bite has perfect crunch and flavor.
  3. Heat a lightly oiled pan over medium heat. Pour in the batter and shape it into a thick pancake. Lay pork slices on top and cook for 4–5 minutes per side until golden brown and cooked through.
  4. Brush the cooked pancake with Okonomiyaki sauce. Drizzle Kewpie mayonnaise in a zigzag pattern, sprinkle with aonori, and finish with bonito flakes. The flakes will “dance” from the heat, making it a fun and visually appealing dish.

Notes

  • I always squeeze out extra water from cabbage to avoid soggy pancakes.
  • Using a cast-iron pan gives a beautifully crispy bottom that I love.
  • I let the pancake rest a minute before slicing; it holds together better.
  • Cook one pancake at a time to ensure perfect shape and even cooking.
  • For extra flavor, I add a little grated cheese inside the batter before cooking.