Okonomiyaki is a beloved dish from Osaka, often described as a “Japanese savory pancake.” The name roughly means “grilled as you like it,” reflecting its flexible ingredients that commonly include cabbage, pork belly, and seafood. Finished with a rich okonomiyaki sauce, Japanese mayonnaise, and bonito flakes, it’s a perfect balance of sweet, salty, and umami flavors.
Ingredients (Serves 2–3)
1 cup all-purpose flour
¾ cup dashi stock (or water)
2 eggs
2 cups finely shredded cabbage
2 green onions, sliced
100 g thinly sliced pork belly (or shrimp)
1 tablespoon vegetable oil
Toppings:
Okonomiyaki sauce (or thick sweet-savory barbecue-style sauce)
Japanese mayonnaise
Bonito flakes (katsuobushi)
Dried seaweed flakes (aonori)
Instructions
In a large bowl, whisk together flour, dashi, and eggs until smooth. Fold in the shredded cabbage and green onions, mixing gently to coat the vegetables evenly. Heat oil in a non-stick skillet over medium heat, then pour in half the batter mixture to form a thick round pancake. Lay slices of pork belly on top and cook for about 4–5 minutes, until the bottom is golden brown.
Carefully flip the pancake and cook for another 4–5 minutes until fully cooked through and slightly crisp on the outside. Repeat with the remaining batter. Transfer to a serving plate and generously drizzle with okonomiyaki sauce and mayonnaise. Sprinkle bonito flakes and dried seaweed on top just before serving—the heat will cause the flakes to “dance” beautifully.
Tips for Authentic Flavor
Avoid pressing the pancake too much while cooking; it should stay fluffy inside.
Finely shred the cabbage for better texture and even cooking.
Cook over medium heat to prevent burning before the inside is done.
Add extras like cheese, squid, or mochi for regional variations.
Serve immediately while hot for the best texture and flavor.