Japanese okonomiyaki pancakes

The first time I tasted okonomiyaki was at a tiny street stall in Osaka, watching the cook work with such casual confidence that I couldn't help but ask for the recipe. Years later, I finally understood why—this savory pancake isn't fussy or demanding, it just wants your attention for twenty minutes and then rewards you with something crispy, soft, and deeply satisfying. The cabbage breaks down into the batter just enough to give it structure, while the toppings—especially those dancing bonito flakes—make it feel like celebration on a plate.

I made these for my partner on a quiet Sunday afternoon when neither of us had the energy for complicated cooking, and something shifted—the smell of cabbage caramelizing in the skillet, the sound of the spatula scraping against cast iron, the whole kitchen suddenly smelling like something worth showing up for. We ate them standing at the counter, sauce dripping everywhere, and I realized okonomiyaki had become our thing, the dish we make when we want to feel close without saying much.

Ingredients

• All-purpose flour: The foundation—it needs to be whisked smooth with the dashi or the batter will have little pockets of dry flour that ruin the texture.
• Dashi stock: Use it if you have it; it adds a savory depth that water simply cannot touch, though water works in a pinch.
• Eggs: They bind everything and help the pancake stay together as you flip it, so don't skip or reduce them.
• Finely shredded green cabbage: The workhorse ingredient—it releases moisture as it cooks and creates pockets of tender sweetness throughout.
• Green onions: They stay bright and slightly crisp, cutting through the richness of the mayo and sauce with a little bite.
• Japanese mayonnaise (Kewpie): Its tanginess and slight sweetness are essential; regular mayo will make it taste like something else entirely.
• Okonomiyaki sauce: Tangy and vaguely sweet, it's the flavor bridge that ties everything together—don't rush past this or use regular barbecue sauce.
• Bonito flakes: These paper-thin curls of smoked fish move from the residual heat, which is half the charm and all of the show.
• Aonori: Dried seaweed powder that tastes briny and umami-forward, adding a layer of ocean-like complexity.

Instructions

Whisk your base smooth:

Combine flour, dashi, eggs, salt, and baking powder in a large bowl and whisk until there are no lumps hiding in the corners. This takes about one minute and matters more than you'd think.

Fold in the vegetables carefully:

Add shredded cabbage, green onions, carrot if using, and your choice of shrimp or bacon—fold gently until everything is coated and evenly distributed, but don't overwork the batter or it'll get tough.

Heat your skillet low and patient:

Heat your skillet low and patient:

Medium heat with half a tablespoon of oil lets the bottom develop color and crisp without burning before the inside cooks through.

Scoop and shape:

Use about one cup of batter per pancake, shaping it into a thick disk about six inches wide—it'll spread slightly as it cooks, so don't make it too thin.

Cook the first side until golden:

Four to five minutes will give you a deep golden-brown bottom; resist the urge to flip early, even if you're curious.

Flip with confidence:

Slide your spatula underneath, take a breath, and flip in one smooth motion—hesitation makes it fall apart, decisiveness keeps it whole.

Finish the other side:

Another four to five minutes until the second side is golden and a toothpick inserted in the center comes out clean.

Top while hot:

Transfer to a plate and immediately drizzle with okonomiyaki sauce and mayo in a crisscross pattern—the heat helps the flavors meld and the bonito flakes to shimmy.

Garnish generously:

Sprinkle with bonito flakes, aonori, and pickled ginger if you have it, and serve right away while everything is still warm.

Save It

There's a moment after you drizzle the sauce and scatter the toppings when the bonito flakes start moving from the warmth below, and it never fails to make people stop and watch. It's a tiny magic trick played out on a plate, and it's the reason okonomiyaki feels like more than just food—it's theater in your kitchen.

Getting the Texture Just Right

The secret to okonomiyaki's appeal is contrast: the crispy, caramelized exterior against the soft, almost creamy interior where the cabbage has partially dissolved into the batter. Don't rush the cooking process trying to create an even crispier crust—medium heat gives you time for the inside to cook through while the outside develops that golden-brown sheen. Flip only once, firmly and decisively, and you'll end up with a pancake that holds together beautifully while staying tender where it counts.

Customizing Your Pancake

While the version here includes shrimp or bacon, okonomiyaki is genuinely flexible—I've made it with leftover cooked chicken, mushrooms sautéed ahead of time, or sometimes just pure vegetables when that's what I had on hand. The cabbage is non-negotiable because it's what gives the pancake its character, but you can adjust the other vegetables to match your mood or what needs using up. If you're cooking for someone avoiding shellfish or fish products, bonito flakes are easy to skip and aonori can go too; the sauce and mayo do plenty of heavy lifting on their own.

Serving and Pairing Ideas

Okonomiyaki works as a light dinner, a lunch with soup on the side, or even as an appetizer if you make smaller pancakes and cut them into wedges for sharing. In warmer months, I serve it with cold Japanese beer or iced green tea; in colder months, a warm bowl of miso soup alongside feels perfect. These pancakes are best eaten fresh and hot, but leftovers keep in the fridge for a couple of days and can be reheated gently in a skillet to restore some of the crispness.

• Make a smaller version as an appetizer or snack by using less batter per pancake.
• Pair with miso soup, a simple green salad, or pickled vegetables for a complete meal.
• Leftovers can be wrapped in foil and reheated in a 350°F oven for five minutes.

Save It

There's something grounding about making okonomiyaki, the way it demands your presence without asking for perfection. Once you've made one, you'll make them again.

Common Questions About Recipes

→ What is okonomiyaki sauce made of?

Okonomiyaki sauce is a tangy, slightly sweet condiment made from a blend of Worcestershire sauce, ketchup, soy sauce, and other seasonings, often store-bought or homemade.

→ Can I make this dish vegetarian?

Yes, omit shrimp or bacon and bonito flakes, then increase the amount of shredded vegetables to keep it flavorful and satisfying.

→ What kind of flour is used for the batter?

All-purpose flour is used to create a smooth and light pancake batter suited for this dish.

→ How should I cook the pancakes for best results?

Cook in a nonstick skillet over medium heat using a small amount of oil. Cook each side for 4–5 minutes until golden brown and cooked through.

→ What toppings enhance the flavor of these pancakes?

Toppings include okonomiyaki sauce, Japanese mayonnaise, bonito flakes, dried seaweed flakes (aonori), and pickled ginger to provide a balance of tangy, creamy, smoky, and fresh notes.