About this Dish
A savory grilled pancake packed with cabbage, batter, and toppings of your choice.
History & Origin
Okonomiyaki means "grilled as you like it" — the dish grew from Osaka street food into a beloved DIY meal, often cooked tableside on a hot iron griddle.
IngredientsServes 2
🥬Green cabbage, 3 cups finely shredded
🌾All-purpose flour, 1 cup
🥚Eggs, 2 large
🍶Dashi stock (or water), 3/4 cup
🥓Bacon or pork belly strips, 6 thin slices
🌿Green onions, 3 stalks finely chopped
🫙Okonomiyaki sauce (or mix equal parts Worcestershire, ketchup, and soy sauce), 3 tbsp
🍶Japanese mayonnaise (Kewpie), 2 tbsp
🌊Bonito flakes (katsuobushi), a small handful
🟢Aonori (dried seaweed flakes), 1 tsp
Method
1
In a large bowl, whisk together the flour, dashi stock, and eggs until a smooth batter forms. Season lightly with salt and let it rest for 5 minutes.2
Fold the shredded cabbage and green onions into the batter, mixing well until everything is evenly coated. The mixture should look chunky and cabbage-heavy — that is exactly right.3
Heat a non-stick skillet or griddle over medium heat and lightly oil it. Pour roughly half the batter into the pan and shape it into a round pancake about 2cm thick, then lay 3 bacon strips across the top.4
Cook for 4–5 minutes until the bottom is golden brown, then carefully flip the pancake using two spatulas so the bacon is now underneath. Press down gently with a spatula and cook for another 4–5 minutes until cooked through and the bacon is crispy.5
Transfer the okonomiyaki to a plate, bacon-side up. Drizzle generously with okonomiyaki sauce, then zigzag Japanese mayonnaise over the top.6
Scatter bonito flakes and aonori over the surface — the heat from the pancake will make the bonito flakes dance and wave beautifully. Serve immediately and repeat with remaining batter.User Reviews
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