Description
This authentic okonomiyaki recipe delivers the perfect balance of crispy edges, fluffy interior, and rich umami flavor. Known as Japanese ‘soul food,’ this savory cabbage pancake comes together in minutes and brings the comforting flavors of Osaka street stalls right into your kitchen. Customizable, satisfying, and incredibly flavorful, it’s the ultimate guide for mastering this beloved Japanese dish.
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 (shrimp, pork, or tofu)
- 1 tbsp soy sauce
- 1 tbsp pickled ginger (optional)
- Cooking oil for frying
- Okonomiyaki sauce
- Japanese mayonnaise
- Aonori seaweed flakes
- Katsuobushi bonito flakes
Instructions
- Whisk flour, dashi broth, and egg until smooth and slightly thick.
- Fold in cabbage, green onions, protein, soy sauce, and ginger gently.
- Heat a non-stick skillet over medium heat with cooking oil.
- Pour half the batter into a 6-inch circle about 3/4 inch thick.
- Cook 4–5 minutes until golden and edges look dry.
- Flip once and cook another 4–5 minutes until cooked through.
- Brush with okonomiyaki sauce and drizzle with Japanese mayonnaise.
- Top with katsuobushi, aonori, and extra green onions.
- Slice into wedges and serve immediately.
Notes
Avoid overmixing the batter to keep the pancake fluffy. Pat cabbage dry to prevent excess moisture. Flip only once for best texture. Use Kewpie mayo and authentic okonomiyaki sauce for true Japanese flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 248mg
- Fat: 13.3g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 26.8g
- Fiber: 6.1g
- Protein: 10.3g
- Cholesterol: 0mg
Keywords: okonomiyaki, Japanese pancake, savory pancake, Osaka street food, Japanese recipe