Easy Japanese Recipes

Okonomiyaki お好み焼き

Okonomiyaki (Japanese Savory Pancake) | Easy Japanese Recipes at JustOneCookbook.com

Okonomiyaki (お好み焼き) is a Japanese pancake made of batter mixed with shredded cabbage and a variety of ingredients.  After okonomiyaki is cooked, it is t is topped with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori.   Okonomiyaki originated from the Osaka and Hiroshima areas (West) of Japan.

Okonomiyaki (Japanese Savory Pancake) | Easy Japanese Recipes at JustOneCookbook.com

Okonomi means “what you like” and yaki means “grilled.”  Regardless of the region and style, the main ingredients is always cabbage.  The rest is up to you: you can make okonomiyaki with “what  you like.”   It is also sometimes referred in English as “Japanese Pizza”.  My recipe below is for making simple okonomiyaki, and you can definitely make your own okonomiyaki recipe by adding other ingredients like shrimp, noodles, eggs, etc.  In fact, my mom used to put many other kinds of vegetables (carrots and onions etc) when she made it at home.  I was surprised to learn that a typical ononomiyaki at okonomiyaki restaurants only includes cabbage!

Okonomiyaki restaurants have tables that teppan (Japanese iron griddle) is built-in.  The server brings out the raw ingredients and offers to cook okonomiyaki for you.  If you already know how to cook, you can do on your own.  Whenever I visit Osaka, one of my must eat food is to make a quick stop at okonomiyaki restaurants.

At home, we  usually use a Japanese electric griddle to make several medium-size okonomiyaki at one time.  It’s fun to make with family and friends.

Okonomiyaki (Japanese Savory Pancake) | Easy Japanese Recipes at JustOneCookbook.com

This particular recipe is from my friend Hiroko who’s originally from Hiroshima.  She cooked this delicious okonomiyaki two years ago when she visited us from Los Angeles and we were really impressed and asked her for the recipe.  I hope you enjoy this recipe as much as we do!

If you prefer Hiroshima-style Okonomiyaki, click here.

Hiroshimayaki (Hiroshima Style Okonomiyaki) | Easy Japanese Recipes at JustOneCookbook.com

Okonomiyaki
 
Prep time
Cook time
Total time
 
Serves: Serves 4
Ingredients
  • 8 cups cabbage (about a whole large cabbage), finely diced
  • 1 cup squid (optional), chopped into small piece
  • Oil
  • ½ lb sliced pork belly or other ingredients, cut into 3 inch pieces
Okonomiyaki Batter
Toppings
Instructions
  1. In a large bowl, combine flour, salt, sugar, and baking powder.
  2. Grate Nagaimo in the bowl and add Dashi-Jiru.
  3. Whisk well and keep in the fridge for at least 1 hour.
  4. Meanwhile, remove the core of the cabbage and finely dice the cabbage (finer the better).
  5. Take out the batter from the fridge and prepare the rest of ingredients on the kitchen counter.
  6. In the bowl, add eggs, Tenkasu, and Pickled Ginger, and mix well. Then add squid and mix again.
  7. Stir in the cabbage.
  8. In a non-stick frying pan heat oil on medium to medium high heat. Scoop one ladle of batter and place on the pan. Do not flatten the mixture because it will easily break when you turn it over.
  9. Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.
  10. When the bottom side is nicely browned, turn it over and cook covered for another 5 minutes.
  11. Turn over one more time and cook uncovered for 2 minutes. Transfer to a plate.
  12. Apply Okonomi Sauce and Japanese mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed, green onions and pickled red ginger on top for garnish.
  13. If you have a Japanese griddle (We call it “Hot Plate”) with a lid, you can cook several Okonomiyaki at once!
Notes
Okonomiyaki freezes well. Once it cools down (no toppings or sauce), wrap each okonomiyaki in aluminum foil and put it in a Ziploc bag. When you want to eat it, defrost first and put it in a toaster oven to warm it up. It's a great quick lunch option!

Update: Pictures are updated in March 2014.

Leave a Comment


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  • Yuko March 5, 2011, 7:36 pm

    This is very similar to the okonomiyaki recipe my mother makes, she is from Hiroshima as well. I will try making it with organic cabbage as recommended.

    Reply
    • Nami March 5, 2011, 8:39 pm

      Thank you for your comment! I think organic cabbage made a big difference since that’s pretty much the main ingredient. Enjoy!

      Reply
    • natalie August 6, 2013, 11:48 pm

      Cabbage does not need to be organic. Save money and buy conventional.

      Reply
  • Todd Berliner July 18, 2011, 12:17 am

    Thank you Nami. This and th Ginger pork were the first dishes I cooked from JOC. It was okonomi so I used shrimp. Both were delicious and your post is very detailed and so easy to follow! I am glad that JOC will help to teach me a lot more about Japanese cooking. The toppings on the Okonomiyaki all complimented so well. Alisa really enjoyed it. Oh, and the Nagaimo is such cool stuff! Is it used often to thicken things? It seemed almost like glue. Duomo arigato gozaimasu!

    Reply
    • Nami July 18, 2011, 1:28 am

      Hi Todd! Oh I’m so happy to hear you made Okonomiyaki & Ginger Pork! Yaayyy! This is the happiest moment when I learn someone cooked my food and liked it. Thank you for taking your time to give me your feedback! Okonomiyaki is my favorite food… I love mayo & okonomi (tonkatsu) sauce mix. Glad Alisa liked it too. =) We sometimes use Nagaimo for “thickening” but we eat it as ingredients too. It’s so expensive here, so I only buy it for Okonomiyaki. :-) You made my day!

      Reply
  • Melissa September 19, 2011, 3:38 pm

    I love this so much! ^_^

    Reply
    • Nami September 20, 2011, 9:04 pm

      Thanks Melissa! :-)

      Reply
  • Sook January 23, 2012, 5:21 pm

    Oh wow, Nami, this looks fantastic! I can’t wait to try this. :)

    Reply
  • chinmayie @ love food eat January 23, 2012, 6:50 pm

    Looks so delicious! I can make a slightly Indianised vegetarian version of this too ;)

    Reply
  • Jeannie January 23, 2012, 8:25 pm

    That looks so delicious! Am sure it is as good as it looks!

    Reply
  • Asmita January 24, 2012, 5:19 am

    Wow, that looks amazing! I love the step by step method shown.

    Reply
  • Tataya Kudo February 29, 2012, 12:25 am

    OH!! My favorite okonomiyaki. You make it so easy. I made it once (maybe a few months ago) with yakisoba noodles. They were horrible, tasted and looked like yakisoba with an egg 555. It was hard. I need more practice. Maybe I will give another try with your recipe.

    Reply
  • Lyndsey@TheTinySkillet March 6, 2012, 11:13 am

    I am glad I spotted this, I would love to try it your way. When I made this I didn’t have Japanese mayo…I thought it would be too sweet.

    Reply
  • Ruby April 2, 2012, 6:23 am

    Hi Nami – I found your blog through Biren and then started exploring. So glad you have a recipe for okonomiyaki as it is the one obsession I brought back with me from Japan! Have never made it myself (there’s a restaurant in London where I go for my fix every now and then) but with your recipe in hand, I might be brave enough.

    Reply
  • LA June 27, 2012, 8:21 pm

    Makati (Philippines) has this in Little Tokyo and it was sooo good! Would love to make this and I’ll write the names of those yams in Chinese to look for it in the market :) Was wondering though, how to make the okonomi sauce? Thanks for posting this!!! would this be similar to the batter of Takoyaki balls? :D I really really like those too!! :D

    Reply
    • Nami June 27, 2012, 11:42 pm

      Hi LA! Okonomiyaki and Takoyaki are similar, but Takoyaki batter is thinner than Okonomiyaki batter.

      Nagaimo (長芋)/Yamaimo (山芋) – different name depending on regions.

      Okonomi Sauce recipe: http://justonecookbook.com/pantry/tonkatsu-sauce/

      It’s not exactly same as one you can buy from store but pretty close. Hope this helps!

      Reply
  • Lorraine @ Not Quite Nigella September 14, 2012, 9:15 pm

    Nami, ok this just keeps getting spooky! :P I was just writing about okonomiyaki this morning! We went to a Japanese restaurant where the owners are from Hiroshima and I was hoping to try a Hiroshima okonomiyaki but alas they discontinued it. But now I can try it-thank you Nami and Hiroko! :D

    Reply
  • Aruna March 16, 2013, 10:02 pm

    Thank you Nami San for the recipe. I will try cooking it for my kids.

    Reply
    • Nami March 16, 2013, 10:33 pm

      Hi Aruna! Enjoy! It’s one of my favorite food! :)

      Reply
  • Tiffany | baking at tiffanys November 13, 2013, 8:20 am

    I love okonomiyaki! I didn’t know it was so easy to make, thanks!

    Reply
  • Ashley B. November 16, 2013, 10:21 am

    This was so delicious!!! It transported us back to Japan and it was pretty straightforward! I didn’t end up using the whole cabbage and it turned out like the okonomiyaki at the restaurants we ate at.

    Reply
    • Nami November 17, 2013, 2:20 am

      Hi Ashley! Aww so happy to hear that you enjoyed this recipe. Now I feel like I want to eat this… I can eat okonomiyaki everyday. I hope you had some leftover to freeze for later. ;)

      Reply
  • charlotte November 21, 2013, 11:30 am

    Hi Nami,
    can you use regular potato instead of that potato you are using? Is it just to thicken the batter?

    Reply
    • Nami November 21, 2013, 11:42 am

      Hi Charlotte! You can completely omit it, but knead the batter well after you add the cabbage and all the ingredients. It helps a bit.

      You can also increase baking powder to 1/2 tsp.

      Do you know satoimo (Japanese taro)? It’s slimy like nagaimo. You can boil it first and smash it as it’s harder than nagaimo (it may be harder to grate).

      Or like you said, you can use potato, but not sure as I’ve never used it before.

      Hope that helps!

      Reply
      • charlotte November 21, 2013, 11:56 am

        Unfortunately I do not have satoimo in the area. I am Australian and Japanese groceries not super available yet. I will try regular potato and let you know how it turns out.

        Reply
  • Abdul Rafeh December 23, 2013, 3:58 am

    hehe looks yummy i’ve also made it quite some times and i omit the dashi but it still tastes good ^^

    Reply
  • Ju February 7, 2014, 7:51 pm

    Hi Nami,

    I saw pre-packed okonomiyaki powder in the supermarket. Is it a good alternative? I do not have a griddle pan so will making it one at a time. Will the okonomiyaki still taste good after it has cooled down? Thanks.

    Reply
    • Nami February 15, 2014, 10:15 pm

      Hi Ju! I just received email about your comment today – but now I look at the date and it says Feb 7… I have never had this issue before, but I apologize for my late response.

      Yes, you can use those packaged one. You can make one at a time on a frying pan (just like regular pancakes – but it takes a little longer to cook than a pancake). It’s best to be eaten right after cooking. If there is oven/microwave available I would recommend to reheat it. :) Hope this helps!

      Reply
  • Viv February 15, 2014, 4:54 am

    I love your recipes ^ω^ everything I tried making turned out delicious! And my family loves them too!!

    I love the okonomiyaki but I was wondering if you have a recipe for monjayaki as well.

    Thanks so much for all your postings (♡˙︶˙♡)

    Reply
    • Nami February 15, 2014, 10:17 pm

      Hi Viv! I don’t have Monjayaki recipe with me, but I’ll put that in my list of recipes to try in the future. Thank you for trying my recipes! I’m glad to hear you enjoy them. :)

      Reply
  • maiyrahskitchen March 8, 2014, 9:29 am

    Pork is prohibited to eat in Muslims so can I use chicken Nami san

    Reply
    • Nami March 8, 2014, 2:43 pm

      Yes, that’s totally okay! :) Okonomi means “as you like”, so make your own okonomiyaki. I use okonomiyaki to clean up my ingredients from the fridge sometimes. :)

      Reply
  • Vanessa Nguyen March 22, 2014, 5:33 am

    It’s look so delicous. Thank you for the recipe. However I prefer Hiroshima okonomiyaki style then next time when making, I will add 1 layer of yaki soba xD. OMG my mouth is watering :))

    Reply
    • Nami March 24, 2014, 8:17 pm

      Hi Vanessa! I actually like Moderen Yaki (which includes noodles) too. Ahhh me too, now I’m drooling. :)

      Reply
  • karen March 23, 2014, 9:12 am

    Hi ! I wanted to know, if we don’t have nagaimo or yamaimo, what can we use ? is it possible not put this ingredient ?

    Reply
    • Nami March 24, 2014, 8:20 pm

      Hi Karen! If you cannot find it, just omit it, instead of adding substitute. When nagaimo is grated, it is very slimy and that is good for batter. But I don’t think there is any good substitute for it. But when/if you find it, please try making okonomiyaki! :)

      Reply
  • Georgette Helton March 23, 2014, 2:28 pm

    I really love your site …thanks so much for sharing

    Reply
    • Nami March 24, 2014, 8:21 pm

      Hi Georgette! Thank you so much for your kind words! I’m so happy to hear you enjoy my blog!! xo :)

      Reply
  • Kathleen March 27, 2014, 6:54 pm

    I just found your site, and I love it! My Japanese grandmother always made such wonderful food, so I’m always on the look-out for delicious and easy to make, Japanese recipes. Okonomiyaki is one of my favorites! I can’t wait to try this!

    Reply
    • Nami March 28, 2014, 1:26 pm

      Hi Kathleen! Welcome to my blog! Hope you like this Okonomiyaki recipe! :)

      Reply
  • Damie April 27, 2014, 8:53 am

    Thank you for sending me the link to this wonderful recipe! So delicious and fun. Nagaimo is not easy to find where I am right now so I had to omit it, however the result was still enjoyable! :)

    Reply
    • Nami April 27, 2014, 5:40 pm

      Hi Damie! Good to hear you enjoyed Okonomiyaki! :) Thank you for trying this recipe!

      Reply
  • Yuuki May 3, 2014, 7:06 pm

    *Drolls* This makes me wish I was back in Osaka. I guess I will have to wait 2 more years until I am able to. I miss my friends… and the Home Made Okonomi sauce… so much better then store bought!

    Reply
    • Nami May 5, 2014, 11:34 pm

      Hi Yuuki! Yes, Okonomiyaki in Osaka is the best! I have to make my own till I get to eat it in Osaka… :) Thank you so much for the comment!

      Reply
  • Beth July 20, 2014, 7:55 pm

    Thank you so much for this recipe! I was actually planning to go with a recipe from another site, but as we walked to the store checkout my husband pointed and said “What’s that!” It was Nagaimo, which I had’nt even put on my shopping list! Now that I had the secret ingredient, I needed a new recipe that used it and found yours.
    This is SO GOOD. I omitted the bacon (sad, I know) and subbed shrimp for the squid (will definitely try squid next time) and it still turned out so so tasty.
    Can’t wait to try more of your recipes now!

    Reply
    • Nami July 21, 2014, 12:15 am

      Hi Beth! Thank you so much for writing! I’m so happy to hear you enjoyed this Okonomiyaki recipe! Yay! Nagaimo is very important to get that texture of okonomiyaki (otherwise the batter is too flat). I’m glad you found it as I assume a lot of people won’t be able to find it unless they have a Japanese grocery stores… Okonomiyaki can be any ingredients. Try adding your favorite ingredients. I like adding mochi in mine. :) Hope you enjoy other recipes from my blog too. Thank you for your feedback!

      Reply
  • Zach October 10, 2014, 2:19 am

    There is an error in your link to the hiroshima style. You accidentally added an additional “http://” to the end of it.
    Thanks for the recipe.

    Reply
    • Nami October 12, 2014, 11:18 pm

      Hi Zach! Thank you so much for letting me know the error! I just fixed it. :)

      Reply