Okonomiyaki is a savory Japanese cabbage pancake “grilled as you like it“ with your choice of protein and tasty condiments and toppings. My recipe for this popular Osaka street food includes the 3 key ingredients that give it a truly authentic taste.
Among all the Osaka specialties, Takoyaki (たこ焼き) and Okonomiyaki (お好み焼き) are the most well-known. Today I’m sharing my favorite Okonomiyaki recipe with you so you can make this popular street food at home!
Table of Contents
What is Okonomiyaki?
Okonomiyaki (お好み焼き) is a savory Japanese cabbage pancake. I’ve seen okonomiyaki referred to as a “Japanese pizza” or “Japanese frittata” in the U.S.
The batter is made with flour, tempura scraps (tenkasu), grated yam (nagaimo or yamaimo), and eggs. It’s then mixed with shredded cabbage and sometimes additional ingredients like shrimp and squid. A classic topping is pork belly slices, placed on top of the savory pancake while grilling. Once cooked, okonomiyaki is topped with a variety of condiments such as okonomiyaki sauce, Japanese Kewpie mayonnaise, dried seaweed, and dried bonito flakes.
This dish is highly adaptable even if you don’t eat pork or prefer another protein choice. The possibility for the filling and topping choices are endless, which is why this dish in Japanese translates to “grilled as you like it” – Okonomi (as you like it) Yaki (grill).
Why This Recipe Works
I’ve been making this recipe for my family and friends for over a decade, 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
To make really good authentic okonomiyaki, certain ingredients are necessary. Okonomiyaki tastes much better compared to versions that omit them. Read below for vegan/vegetarian options.
For the base batter
- All-purpose flour (plain flour)
- Salt
- Sugar
- Baking powder – Use aluminum-free baking powder like this.
- Grated mountain yam (nagaimo/yamaimo) – Can’t find it? Check out the substitutions below.
- Dashi (Japanese soup stock) – Never made this before? Read more about this topic in the section below. Use Vegan Dashi for vegan/vegetarian.
For the Okonomiyaki
- Eggs – Use JUST Egg for vegan.
- Tenkasu (tempura scraps) – Read more about this in the section below.
- Pickled red ginger (kizami shoga)
- Green cabbage
- Sliced pork belly (skip for vegan/vegetarian) – This is the most popular and classic topping, but check out other options I listed in the section below.
How to Make the Best Okonomiyaki
Check out the recipe card below for the full step-by-step tutorials, but here is a quick overview:
- Make the base batter. It’s said that making the base batter ahead of time improves the flavor and fluffiness of the okonomiyaki. It’s up to you. You can at least rest the batter a little while you prep other ingredients.
- Prep the ingredients. Cut all the ingredients. Make sure to drain the cabbage well so the moisture won’t dilute the batter. The salad spinner comes in handy!
- Make the okonomiyaki batter. Add eggs, tempura scraps, chopped red pickled ginger, then finely chopped cabbage. Mix them all together.
- Cook the okonomiyaki batter in frying pans or an electric griddle. I said pans (plural) so that you can cook two savory pancakes at a time.
- Add condiments and toppings. Enjoy!
3 Key Ingredients and Their Substitutes
Let’s deep dive into the most important ingredients for okonomiyaki.
1. Nagaimo (Yamaimo)
This is Japanese long yam (nagaimo) and it’s the most important ingredient to yield a non-doughy, fluffy okonomiyaki. Grated nagaimo yields a slimy, slippery, thick liquid, akin to lightly beaten egg whites. When cooked, it adds volume to the batter and creates a fluffy okonomiyaki.
Alternatively, you can use Japanese mountain yam (yamaimo) instead of nagaimo, but yamaimo is a thick and paste-like texture while nagaimo is a loose and liquid texture.
Some people may get an allergic reaction (like itching), so you can wear a kitchen glove to grate or wash your hands quickly.
You can purchase nagaimo/yamaimo at Japanese and most Asian grocery stores.
Nagaimo Substitute
After I tested a few substitute options I found on the internet, I think the combination of baking powder and beaten egg whites works the best.
- Baking powder — It’s a good substitute. Since we already add baking powder to this recipe, you’re just increasing it a little. I would double the amount in the recipe.
- Beaten egg whites — Another good substitute. Fluffy egg whites add volume to the savory pancake. Beat 2 egg whites for this recipe.
- Grated taro — I haven’t tried this, but it’s another “slimy and gooey” texture slightly similar to nagaimo. I will need to try this one day.
- Well-drained tofu — I don’t think it will work as well, but tofu gives a texture that is not dense. It might be an okay substitute, but be careful with moisture released by the tofu, as it dilutes the batter.
- Grated potatoes — NEVER use this as a substitute! The grainy texture of grated potatoes does not have any effect on the okonomiyaki except for adding cooked potato texture. We’re not making potato pancakes!
- Grated lotus root — I haven’t tried this, but I assume it has a similar texture as grated potato, so I don’t think it would add fluffiness to okonomiyaki.
2. Tenkasu (Tempura Bits/Scraps)
This is another ingredient to make the batter fluffier. When you see ‘tempura scraps,’ you might wonder if you can avoid it. Well, I understand it is not a healthy ingredient; however, many people in Osaka claim this is one of the most important ingredients, next to nagaimo/yamaimo. Fried food adds rich flavor, depth, and complexity to the dish.
You can buy a bag of tenkasu from Amazon or Japanese grocery stores.
Tenkasu Substitute
You can make your tempura scraps using the leftover batter. All you need is to drop the batter into hot oil and scoop it up when golden brown.
Some people online suggest substituting tenkasu with Asian shrimp chimps (Kappa Ebisen, かっぱえびせん). I haven’t tried that, but it sort of has a similar texture and flavor.
3. Dashi (Japanese soup stock)
Dashi, or Japanese soup stock, is the key ingredient for most Japanese foods. It’s what makes Japanese food authentic. Without dashi, it’s not a true okonomiyaki!
The best part is that it’s super quick and easy to make! Please do not substitute dashi with water, vegetable stock, or chicken stock.
There are three ways to make dashi.
- Homemade dashi — You can make a basic Awase Dashi from scratch by steeping kombu (edible kelp) and katsuobushi (dried bonito flakes) in water. If you’re vegetarian/vegan, use Kombu Dashi or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Dashi packet — The dashi packet is the best shortcut method that I use often. Similar to making tea, you steep the dashi packet in water and cook for a couple of minutes. Despite its quick method, the flavor of dashi is good.
- Dashi powder — Dashi powder (dashi granules) is my least favorite method due to its lack of flavor. The flavor and fragrance do not last long. But you can make a quick dashi with just dashi powder and hot water.
Condiments and Toppings
Thanks to online shops like Amazon, we can get all these Japanese condiments and toppings easily these days. Make your okonomiyaki authentic with the following items!
- Okonomiyaki sauce – The taste of the okonomiyaki strongly relies on the okonomiyaki sauce. I love the Otafuku brand’s Okonomi Sauce, which you can get from Amazon or Japanese/Asian grocery stores. For those who can’t get this sauce, I made a homemade version using just four ingredients. This homemade version tastes good, similar to Otafuku sauce!
- Japanese Kewpie mayonnaise – Osaka’s specialty, both Takoyaki and Okonomiyaki, has squirts of mayonnaise along with the sweet-savory takoyaki/okonomi sauce. But this is optional even for locals. I love the combination of flavors from both sweet savory okonomi sauce and creamy and tangy mayo. You can purchase a Kewpie brand from Amazon and Japanese/Asian grocery stores or you can make Homemade Japanese Mayonnaise.
- Katsuobushi (Dried Bonito Flakes) – Katsuobushi is shaved flakes of fermented and smoked bonito and these flakes are super paper-thin! It’s a super umami-rich ingredient that’s used for making dashi (Japanese soup stock). When you sprinkle them on top of the okonomiyaki, they dance along with the steam! You can buy it from Amazon and Japanese/Asian grocery stores. You can omit this ingredient if you dislike the fishy smell.
- Aonori (Dried Green Seaweed) – It is dried green (ao) seaweed (nori) flakes/powder. This umami-rich seaweed has a bright, intense green color and a unique fragrance. You can buy aonori from Amazon and Japanese/Asian grocery stores. Or you can substitute with regular nori if you can’t find it. Interesting fact: In ancient Japan, ao (pronounced as [ah-o]) means green in the traditional Japanese language. There were 4 colors; white, black, red, and green. These days, ao means blue in contemporary Japanese.
Optional Add-On Ingredients for Okonomiyaki
Besides the key ingredients above, there are other ingredients that you can add to the batter.
- Seafood – calamari/squid (my favorite), shrimp, scallops, octopus, or dried small shrimp (sakura ebi)
- Yakisoba noodles – Noodle-included okonomiyaki is called Modern Yaki (モダン焼き).
- Rice cakes (kiri mochi) – This is my favorite! You can get it on Amazon. Cut the mochi into small cubes and place them on the pan before pouring the batter over them.
- Shredded cheese
- Shiso leaves (Ooba) – My favorite!
- Mentaiko or tarako (spicy or non-spicy cod/pollack roe)
- Fish cakes (chikuwa)
- Vegetables – Parboiled potatoes, bean sprouts, sweet corn, garlic chives,
- Kimchi
- Mushrooms – I haven’t tried, but it’s a great vegetarian topping option.
Can We Use Okonomiyaki Flour (Mix)?
You can find a bag of Okonomiyaki Flour (Mix) at Japanese/Asian grocery stores. 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, if you like. It’s easy and quick, but I still like to recommend making your own okonomiyaki batter from scratch at home!
Okonomiyaki Restaurants in Japan
You can enjoy this dish at okonomiyaki restaurants (Okonomiyaki-ya お好み焼き屋) throughout Japan. There are usually 3 dining options:
- At a counter in front of a huge teppan (iron griddle), the chefs make them right in front of you.
- At a table that has built-in teppan (iron griddle), you can cook your own, but the staff will help you make it if you ask.
- The okonomiyaki is prepared and made in the kitchen, and they place it on a teppan (iron griddle) in front of you to keep it warm.
Besides restaurants, you can also purchase steaming hot okonomiyaki from street vendors during festivals (matsuri).
It’s not easy to replicate the food made on a hot iron griddle at home, and okonomiyaki made on the iron griddle simply tastes better. This is why sometimes I still choose to go to a restaurant even though I can make it easily at home.
Hiroshima-style Okonomiyaki
Hiroshima-style okonomiyaki uses almost the same ingredients, but they are layered rather than mixed in with the batter like Osaka-style. Not only that, fried egg and yakisoba noodles (or sometimes udon noodles) are used as toppings.
If you prefer the Hiroshima-style Okonomiyaki recipe, click here.
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.
- Japanese beer
- Edamame or Spicy Edamame
- Harusame Salad
- Spinach Namul and Bean Sprout Namul
- Tomato Salad
- Hiyayakko (Cold Tofu)
- Teba Shio (Salted Chicken Wings)
- Japanese Fried Chicken (Karaage)
Readers’ Okonomiyaki Recipes
Okonomiyaki was the challenge recipe for the JOC Cooking Challenge March 2024. Check out the beautiful chocolate gateau created by JOC readers!
More Popular Japanese Street Food Recipes
- Takoyaki (Octopus Balls)
- Yakisoba (Japanese Stir-Fried Noodles)
- Taiyaki (fish-shape cake with red bean filling)
- Kushikatsu (Kushiage)
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Okonomiyaki
Video
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
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.
Can I substitute tempura scraps (Tenkasu/Agedama) with Japanese Bread Crumbs?
Hi Christina! Sorry, no. It’s not the same… Tempura scrap has the greasy flavor from the oil (I know it sounds disgusting) that actually adds nice flavor, and the batter actually absorbs moisture and fluff up inside the butter. Panko doesn’t give flavors and you don’t need the bread texture in Okonomiyaki. 🙂
Whilst I have not yet tried this recipe for okonomiyaki, I have tried the two ramen recipes and they are out of this world! Nami, you are an amazing cook and thank you so much for sharing your receipes! – Lem
Hi Lem! Yay!!! I’m so happy to hear you like my recipes! I’m happy that I could share the recipes and you could eat the same/similar thing elsewhere. Very cool. 🙂
I tried this just the other night. In a word — fantastic! — and I can’t wait to try some more of your recipes this weekend. I made a mess of flipping them over, but they were enjoyable just the same. All the ingredients work so well together; just the right proportions.
Next time, however, I am going to make a half batch. All five of us in my family ate this and I still had over half left over; it makes a huge amount. Three of us had second helpings, as well. We ate it with rice, as that’s how my students from Kobe and Osaka would eat it.
Thank you so much for your site and your recipes.
Hi Matthew! So happy your okonomiyaki came out well and thank you for your kind feedback! Have you frozen the leftover? This is one of the best leftover foods for later. You can wrap individual okonomiyaki in aluminum foil. Defrost and reheat in oven or oven toaster. It’s just like freshly made! It is a great lunch at home for myself. I highly recommend if you haven’t thought of it. 🙂
Hello..
How can I replace the nagaimo?
Hi Sjanita! Some JOC readers told me grated potatoes work for substitute, but I’ve never tried it before…
Hi, Nami.
I’m Shuni. I want to try this recipe. But since I only have tororo (Gagome Tororo Dashi) and no nagaimo, can you suggest how much tororo I need to apply for this recipe?
Thank you, Nami.
Hi Shuni! The amount of tororo should be the same as I specify here, not related to Nagaimo. I know nagaimo is not easy to find outside of Japan, so you can skip or replace with grated potato or taro root (I haven’t tried but heard from JOC readers it works). Hope this helps!
No, Nami. This doesn’t help at all.
1. I do NOT HAVE nagaimo
BUT
2. I HAVE tororo
In this link: https://www.justonecookbook.com/pantry_items/nagaimo/ you said grated nagaimo is called tororo. That’s why I wanted to replace the nagaimo with tororo.
Now, in your comment above you say:
a) “not related to Nagaimo” –> So grated nagaimo is called tororo but not related to tororo??
b) “as I specify here” –> Where is ‘here”? I can’t find it.
Thanks.
Oh I now see where the misunderstanding was. In your first comment, you mentioend Tororo Kombu.
That looks like this and it is a type of kombu: http://www.kobuya.net/%E3%81%A8%E3%82%8D%E3%82%8D%E6%98%86%E5%B8%83/
Tororo Kombu is a completely different thing from “Tororo”, which is grated nagaimo like this:
https://amanaimages.com/info/infoRM.aspx?SearchKey=22709006711&GroupCD=0&no=
So you can’t replace one another.
Sorry about as “I specified here” comment – I mixed up with Hiroshima style Okonomiyaki, which uses TORORO KOMBU, while I am answering for Osaka style Okonomiyaki post… I answered too quickly.
https://www.justonecookbook.com/hiroshima-okonomiyaki/
Hi, Nami.
Sorry for late respond. Have been busy with my new toys. LOL Actually I tried this recipe immediately after reading your reply.
https://www.instagram.com/p/BPhTgSTAwt1/?taken-by=automidori
I substituted tororo with tofu as you mentioned here. I didn’t try the Hiroshima style, because it doesn’t sound like the okonomiyaki I use to know.
Yeah, I got mixed up between “tororo” and “tororo kombu”. Sorry about that. I bought tororo kombu when I went to Hokkaido last month. I’ll have to think of something else to make of this tororo kombu. Since I had traveled far away to purchase it, I don’t want to make something just for the sake of making something.
Best regards,
Shuni
Hi Shuni! Thank you for your feedback! I’ve received many feedback on my Okonomiyaki recipe cooked by JOC readers around the world. I enjoy reading every single feedback as everyone adapt it differently with ingredients they have in their country. It’s very creative and impressive. I’ve learned a lot from JOC reader including you! We use tororo kombu to make Hiroshima style Okonomiyaki. You can sprinkle tororo kombu on steamed rice, or make rice ball… what else. Add to miso soup, add to udon or soba noodle soup…. it is a bit salty so it goes well with plain food. 🙂
This was delicious! Thanks for the recipe! Wondering, can we keep the finished batter (with cabbage, etc. already inside) in the fridge for a few days (it was more than we could finish)? Or will it get too wet? Thanks!
Hi Gordon! Cabbage contains some moisture, therefore, the batter will have more liquid by next day. I recommend keeping the batter and cabbage separately. However, it’ll be okay for just a day, but no more than that as it contains raw eggs. 🙂
So delicious, mine didn’t quite look as pretty but so yum. I need some practice with my pancake flipping skills!
Hi Alice! Make smaller ones so it’ll be easier to flip. I usually make smaller ones so it’s easy to freeze and perfect for kids’ one serving. 😀 I hide all the ugly parts with sauce and katsuobushi. 😀
Made this tonight – no matter how hard I tried, I couldn’t quite make it look picture-worthy, but it tasted damned good!
Hi Alex! Have you tried making smaller okonomiyaki? It’s easier to flip (at least). 🙂 I usually hide the ugly parts with sauce and katsuobushi. 😀
I made this tonight after having Okonomiyaki for the first time in Osaka this summer. I couldn’t get mine as crispy on the outside but it was still plenty delicious! I ended up cooking the pork pieces first and including inside with the batter because I didn’t have the super thin slices. It still turned out great.
I’ve tried a lot of your recipes now and every single one has been a winner. I think I could eat Japanese food 24/7 forever and not get tired of it. Thanks!
Hi Deb! Thank you so much for your kind feedback. I’m happy to hear you like Japanese food and tried many of my recipes! The “crispy” part comes with some extra oil that comes out from the (fatty) pork belly slices. If you don’t use it outside, you might want to add a tiny bit more of oil and that will make the okonomiyaki crispy on the outside. 😉 Thank you for your kind comment!
Hi Nami,
I love your site. I am a huge fan of your site and use it whenever I want to make a Japanese dish. I have made a few dishes from it and they are all delicious. My favorite so far is the TonKatsu. I want to try making this, but I was wondering if bacon is the same as pork belly used in this recipe. I don’t know if I can find regular sliced pork belly.
Hi Sarah! Thank you for using my site as a reference to your cooking! 🙂 Bacon is cured and made of sliced pork belly in fact, but they are not the same. Try Japanese, Korean, (maybe some Chinese), Mexican butcher or supermarket. They use pork belly and often have slices (or they can cut for you). If not, use shrimp, squid, etc. We never use beef or chicken for Okonomiyaki. 😉
Hi Nami,
I just purchased a bag of okonomiyaki flour online. If I use this flour, that means I won’t need to add any sugar, salt, or baking powder, right? I have all the ingredients except
For the Nagaimo so I might substitute that with potato. Looking forward to trying your recipe! 🙂
Absolutely delicious!! I pretty much followed the recipe exactly except doubling the portion for lunch next day. I didn’t have time to rest the mixture for one hour in the fridge but it still came out great. I managed to gather all the ingredients in Vancouver, BC, Canada. Lucky. Ever since I discovered your website I am so inspired to try Japanese recipes which I rarely did since I left Japan way back when. Thank you for the inspirations and we shall continue cooking. Cheers.
Hi Naoko! Yay! I’m so happy to hear you enjoyed this recipe! The one hour wait is a nice plus, but sometimes we don’t have that time. I’m glad you enjoy cooking Japanese recipes again! 🙂 Vancouver has so many great Japanese restaurants. I could live there and hoping to visit this winter. 😀 Enjoy cooking! xo
Hi Nami,
I don’t have Worcestershine sauce. What could i subtistue to keep the same flavor as you did? Thank you very much
Hi Thao! Hmm… For Okonomiyaki sauce making from scratch, Worcestershire sauce is the backbone for the flavor, and without it, it can’t become Okonomiyaki sauce. It’s like ketchup without tomato kinda thing… Hope you can find it online or grocery shop nearby! 🙂
Thank you Nami…i’ll try when i got this special sauce and can i tag you if i success your recipe? can’t wait to try =)
Hi Thao! Yes! Tag #justonecookbook on Instagram (if you use @justonecookbook I may not notice) OR share the picture on Facebook fan page! I look forward to seeing it!
I tried but i used nashed potatoes (raw)instead of namaigo and my okonomiyaki didn’t stick together. I’ll find this namaigo and re-do it again…Thank you Nami =)
Hi Thao! I’m so glad you told me. Some JOC readers told me potato worked, but I haven’t tried it myself before and not sure how effective it is. I think, grating potatoes might create some similar texture though, instead of mashing it. But Nagaimo will for sure work. 🙂
I started making Okonomiyaki after trying it it in a Japanese restaurant. It was delicious. Your post has helped me to tweak and better my version of it. Since most of the ingredients are hard to come by here in Holland, I had to resort to some other ingredients. Many thanks for your view of the dish. Your recipe was well written and gave me a lot of insights. It’s not just a recipe, it’s a journey, and thats what i loved about your recipe.
Hi Caran! I’m so happy to hear you created your version of okonomiyaki in Holland! I’m so proud of you! Thank you very much for your kind and supporting words. I’m glad you like the posts too. It takes a day or two to write a post but your comment made me really encouraged. Thank you for taking your time to write to me! xo
I have never had the luck or pleasure to have this but I’ve been dying to! I wonder if you could use panko instead of tenkasu?
Hi Claudia! Hmm, I’ve never thought of using panko as substitute for tenkasu! I guess it could add some fluffiness… maybe you can toast the panko first before adding so you get nice toasty flavor too (tenkasu has that deep fried flavor). Or, you can completely omit it. It’s going to be okay without it. 🙂
I have been hungry for okonomiyaki. Thanks for reminding me of what I want to eat!
Haha, I hope you enjoy homemade Okonomiyaki! 🙂 Make a lot and freeze… so you can enjoy when you crave for it. 😉