Among Osaka’s many specialties, Okonomiyaki (お好み焼き) is especially close to my heart. It’s fun to make and easy to customize, and ndlessly customizable, and it always brings people together around the table. Today, I’m sharing my favorite Okonomiyaki recipe so you can enjoy this beloved street food at home!
If you enjoy Osaka specialties, try Takoyaki, Negiyaki, and Kushikatsu next!
What is Okonomiyaki?
Okonomiyaki (お好み焼き) is a savory Japanese cabbage pancake. In the U.S., people sometimes call it a “Japanese pizza” or “Japanese frittata” because of its customizable toppings.
The batter combines flour, grated yam (nagaimo or yamaimo), eggs, and crunchy tempura scraps (tenkasu). You mix in plenty of shredded cabbage and often add extras like shrimp or squid. For the classic version, lay thin slices of pork belly on top before grilling.
When it’s cooked, brush the pancake with sweet-savory okonomiyaki sauce, drizzle with creamy Kewpie mayonnaise, and finish with dried seaweed and bonito flakes that “dance” in the heat.
The best part? You can make okonomiyaki just the way you like it. Don’t eat pork? Swap in your favorite protein. That’s the meaning behind the name: okonomi means “as you like,” and yaki means “grill.”
Why I Like This Recipe
I’ve been making this recipe for my family and friends for decades, and everyone loves it!
- Easy and quick to make – Mix all the ingredients and cook!
- Budget-friendly – It’s a satisfying dish with economical ingredients.
- Family and kid-friendly – Okonomiyaki is customizable, and it’s fun to cook with family and friends at the table.
- Freezes and reheats well – I make ahead for future busy evenings. It’s a great meal prep dish!
Ingredients for Okonomiyaki
For the base batter
- All-purpose flour (plain flour)
- Salt
- Sugar
- Baking powder
- Grated mountain yam (nagaimo/yamaimo) – see substitutions below
- Dashi (Japanese soup stock) – make 3-minute dashi with a dashi packet; or use Vegan Dashi; learn more in my dashi guide
For the Okonomiyaki
- Eggs – or use JUST Egg for vegan
- Tenkasu (tempura scraps) – see substitutions below
- Pickled red ginger (kizami shoga)
- Green cabbage
- Sliced pork belly – this is the classic topping; see other options below
Substitutes
- Grated mountain yam (nagaimo/yamaimo): Yam releases a slimy, egg white–like liquid that makes okonomiyaki light, fluffy, and voluminous instead of doughy. Wear a glove or wash your hands right after grating, as it may cause itching. Buy it at Japanese or Asian grocery stores. If you can’t find it, here are some of the best substitutes:
- Double the baking powder – works well
- Add beaten egg whites to the batter – works well; whip 2 egg whites until fluffy and gently fold in for volume
- Add well-drained tofu – add a little to increase fluffiness
- Add grated taro – haven’t tested yet; grated taro has a similar slimy texture
- Add grated potatoes – this will not work; the texture is different
- Add grated lotus root – this will not work; similar reason to potatoes
- Tenkasu (Tempura Bits/Scraps): Tenkasu makes the batter fluffier and adds rich flavor. In Osaka, it’s considered essential after nagaimo. Buy it at Japanese stores or Amazon, make your own with leftover tempura batter, or even try shrimp chips as a substitute.
How to Make Okonomiyaki
- Make the base batter. Start by mixing the flour, grated yam, and dashi into a smooth batter. Many say resting the batter helps it develop better flavor and makes the pancakes fluffier. Even letting it sit for a short time while you prepare the other ingredients will make a difference.
- Prep the ingredients. Finely chop the cabbage, slice the green onions, and prepare any proteins or add-ins you plan to use. Drain the cabbage well so the extra water doesn’t thin the batter. A salad spinner is especially handy for this step.
- Mix the okonomiyaki batter. Add the eggs, tempura scraps (tenkasu), and chopped red pickled ginger into the base batter. Gently fold in the finely chopped cabbage until everything is evenly coated. The batter should feel thick and full of cabbage.
- Cook the okonomiyaki. Heat a frying pan or electric griddle over medium heat. Lightly oil the surface and spoon on the batter to form a round pancake about ¾ inch thick. Lay pork belly slices (or your chosen topping) on top, and cook until the bottom is golden before flipping. Cook until both sides are nicely browned and the center is cooked through. Read my detailed tips in the recipe card. I like to cook at least two at once (using two frying pans or a large griddle on the stove) so they finish together.
- Add condiments and toppings. Transfer the hot okonomiyaki to a plate and brush the surface with okonomiyaki sauce. Drizzle with Japanese mayonnaise, then sprinkle aonori (dried seaweed) and katsuobushi (bonito flakes) on top. The bonito flakes will “dance” with the heat—one of the joys of serving this dish. Enjoy!
Variations and Customizations
- Change up the okonomiyaki toppings – If you don’t like pork, no worries! You can add other toppings instead!
- Seafood – Calamari/squid, shrimp, scallops, octopus, or dried small shrimp (sakura ebi)
- Yakisoba noodles – Okonomiyaki with noodles is called Modern Yaki (モダン焼き)
- Mentaiko (spicy cod/pollack roe)
- Shredded cheese
- Shiso leaves (Ooba) – My favorite!
- Rice cakes (kiri mochi) – Available on Amazon; cut the mochi into small cubes and place them directly on the pan before pouring the batter
- Fish cakes (chikuwa)
- Vegetables – Parboiled potatoes, bean sprouts, sweet corn, garlic chives
- Kimchi
- Mushrooms – shiitake, enoki, shimeji, maitake, king oyster mushrooms
Nami’s favorite is Modern Yaki:
- Pork belly + mentaiko + mochi + cheese + yakisoba
- Pork belly + shiso + mochi + yakisoba
How about you? What are your favorite okonomiyaki toppings?
- Make a Hiroshima-style – In Hiroshima, locals never call it “Hiroshimayaki“—they simply call it “Okonomiyaki” or “Okonomi.” The ingredients are almost the same as Osaka-style, but instead of mixing everything into the batter, they layer each component. To make it even heartier, Hiroshima-style okonomiyaki includes fried egg and layer of yakisoba noodles (or sometimes udon) as toppings.
Condiments and Toppings
Thanks to online shops like Amazon, we can easily access all these Japanese condiments and toppings these days. Make your okonomiyaki authentic with the following items!
- Okonomiyaki sauce – The flavor depends on the sauce. I recommend Otafuku Okonomi Sauce (available on Amazon or Japanese/Asian stores) or make my easy 4-ingredient homemade version in the recipe card!
- Japanese Kewpie mayonnaise – In Osaka, both Takoyaki and Okonomiyaki are often finished with mayo and sauce. It’s optional, but I love the balance of sweet-savory sauce with creamy, tangy mayo. Look for Kewpie brand on Amazon or at Japanese/Asian stores, or try my Homemade Japanese Mayonnaise.
- Katsuobushi (Dried Bonito Flakes) – Paper-thin flakes of smoked bonito, rich in umami and often used for dashi. Sprinkle on hot okonomiyaki and watch them “dance” with the steam! Available on Amazon and at Japanese/Asian stores. Omit if you don’t like the fishy aroma.
- Aonori (Dried Green Seaweed) – Bright green, fragrant seaweed that adds umami to okonomiyaki. Find it on Amazon or at Japanese/Asian stores, or substitute with regular nori. Fun fact: In old Japanese, ao meant green, but today it usually means blue!
What to Serve with Okonomiyaki
Okonomiyaki is made with cabbage, eggs, and flour, so I recommend serving it with various vegetable and protein-packed side dishes.
Frequently Asked Questions
Can we use Okonomiyaki Flour Mix?
You can find a bag of Okonomiyaki Flour Mix (Otafuku brand) at Japanese/Asian grocery stores. These mixes usually contain flour, nagaimo powder, and dashi powder. If you prefer convenience, it’s a great option! Just like pancake mix, all you need to do is add the egg(s) and water to the flour. After making the okonomiyaki batter, add shredded cabbage and other ingredients. It’s the same concept as a cake mix vs. homemade. 
Readers’ Okonomiyaki Recipes
Okonomiyaki was the challenge recipe for the JOC Cooking Challenge March 2024. Check out the delicious dishes created by JOC readers!
Okonomiyaki
Learn how to make Okonomiyaki, Osaka’s savory cabbage pancake! This fun, customizable Japanese street food is perfect for dinner and parties.
Ingredients
For the Base Batter
- 1 cup all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off)
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp sugar
- ¼ tsp baking powder
- 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)
- ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
For the Okonomiyaki
- ½ head green cabbage (large; 1.4 lb, 640 g)
- ¼ cup pickled red ginger (beni shoga or kizami beni shoga)
- ½ lb sliced pork belly (8 slices; you can slice your own; or substitute shrimp, squid, or mushrooms)
- 4 large eggs (50 g each w/o shell)
- ½ cup tenkasu/agedama (tempura scraps) (get from Amazon)
- neutral oil (for cooking the okonomiyaki)
For Serving
- okonomiyaki sauce (store-bought or make my quick okonomiyaki sauce recipe with sugar, oyster sauce, ketchup, and Worcestershire sauce; see the instructions below)
- toppings of your choice (typically Japanese Kewpie mayonnaise, katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), pickled red ginger (beni shoga or kizami beni shoga), and chopped green onions/scallions)
Instructions
- Before You Start: If time allows, let the batter rest for at least one hour (and up to overnight) for a fluffier okonomiyaki. Now, gather all the ingredients.
To Prepare the Base Batter
- In a large bowl, combine 1 cup all-purpose flour (plain flour), ¼ tsp Diamond Crystal kosher salt, ¼ tsp sugar, and ¼ tsp baking powder. Mix all together.
- Peel and grate 5.6 oz nagaimo/yamaimo (mountain yam) in a small bowl (I use a ceramic grater that I love). Note: The nagaimo may irritate your skin and cause itchiness. Work quickly and rinse your hands immediately after touching the nagaimo. It is very slimy and slippery, so make sure you have a good grip on the nagaimo if you wear kitchen gloves.
- Add the grated nagaimo and ¾ cup dashi (Japanese soup stock) to the bowl.
- Mix it all together until combined and set aside while you prepare the ingredients. If time allows, cover the bowl with plastic wrap, put it in the refrigerator, and let the batter rest for at least one hour (and up to overnight). Tip: Resting the batter relaxes the gluten, improves the flavor, and makes the okonomiyaki fluffier. Some okonomiyaki shops refrigerate the batter overnight.
To Prepare the Ingredients
- Discard the core of ½ head green cabbage and cut into ½-inch (1.3-cm) slices.
- Then, mince the cabbage strips. Wash the cabbage and drain well (I use a salad spinner) to remove excess moisture that could potentially dilute the batter.
- Chop ¼ cup pickled red ginger (beni shoga or kizami beni shoga). Cut ½ lb sliced pork belly into 4-inch (10-cm) pieces and set aside.
To Prepare the Okonomiyaki Batter
- If you rested the base batter for an hour or longer, take it out from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and two-thirds of the pickled red ginger to the bowl. Mix until combined.
- Add the minced cabbage to the batter, one-third of it at a time. Mix well before each addition.
- Check the consistency of the okonomiyaki batter. Make sure the cabbage is coated well in the batter. You do not need to use all the minced cabbage if it is overpowering the batter.
To Cook the Okonomiyaki
- Prepare a large griddle or two large frying pans with lids to cook two savory pancakes at a time. In the pans, heat a bit of neutral oil on medium heat. When it‘s hot (400ºF or 200ºC), add one portion of the batter to each pan.
- Using spatulas, spread and shape the batter in a circle about 6 inches (15 cm) in diameter. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.
- Place 3 slices of pork belly on top of each okonomiyaki and cook, covered, on medium-low heat for 5 minutes.
- When the bottom side is nicely browned, flip them over.
- Gently press the okonomiyaki to fix their shape and keep them together. Cook, covered, for another 5 minutes.
- Flip them over one last time and fix their shape. Then cook, uncovered, for 2 minutes.
- Transfer the cooked okonomiyaki to individual plates. Continue cooking the rest of the okonomiyaki.
To Make the Quick Okonomiyaki Sauce (optional)
- Combine 3 Tbsp sugar, ¼ cup (4 Tbsp) oyster sauce, ½ cup (8 Tbsp) ketchup, and 7 Tbsp Worcestershire sauce in a small bowl. Mix all together until the sugar is completely dissolved.
To Serve
- Now, it‘s time to customize your okonomiyaki with the condiments and toppings of your choice. In Japan, we spread okonomiyaki sauce on top with a brush or spoon.
- Then, drizzle Japanese Kewpie mayonnaise (you can make my homemade recipe) in a zigzag pattern. Drag a chopstick tip through the mayo every ½ inch (1.3 cm) to create the iconic look.
- We like to sprinkle the top with katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), and chopped green onions/scallions. Finally, garnish with the remaining pickled red ginger (you can make my homemade beni shoga recipe).
To Store
- Wrap each okonomiyaki (without the sauce or toppings) in aluminum foil and put it in a freezer bag. Store in the refrigerator for up to 3 days and in the freezer for a month.
To Reheat
- For the okonomiyaki from the refrigerator, reheat it in a toaster oven or oven at 350°F (180°C) for 10–15 minutes. For the okonomiyaki from the freezer, you can defrost it overnight in the refrigerator or reheat the frozen okonomiyaki in the oven for 25–30 minutes. It‘s a great quick meal!
To Cook Several Okonomiyaki at Once
- If you have a Japanese griddle with a lid (we call it a hot plate), you can cook several pieces of okonomiyaki at once. Otherwise, I recommend cooking one okonomiyaki at a time in a frying pan.
Nutrition
Calories: 725kcal, Carbohydrates: 62g, Protein: 21g, Fat: 44g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 227mg, Sodium: 643mg, Potassium: 916mg, Fiber: 9g, Sugar: 12g, Vitamin A: 502IU, Vitamin C: 73mg, Calcium: 153mg, Iron: 4mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
Editor’s Note: The post was originally published on Mar 2, 2011. It was republished with a new video, more helpful content, and new images on March 1, 2024.