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A glass jar filled with thick brown sauce, stirred with a small red and white spatula, sits on a white surface beside a jar lid, a striped cloth, and another jar.

Homemade Okonomiyaki Sauce

by Namiko Hirasawa Chen
Learn how to make Homemade Okonomiyaki Sauce with just 4 ingredients! This sweet and umami-rich condiment is a must-have for drizzling over the iconic Japanese savory cabbage pancake.
Prep: 5 minutes
Total: 5 minutes
Servings: 1 jar (1 cup, 240 ml)

Ingredients

  • ¼ cup oyster sauce (4 Tbsp; I used Lee Kum Kee Premium Oyster Sauce; or use Lee Kum Kee Vegetarian Stir-fry Sauce if allergic to shellfish)
  • 3 Tbsp sugar (to taste; I used organic cane sugar)
  • ½ cup ketchup (8 Tbsp, to taste; I used Heinz Simply ketchup)
  • 7 Tbsp Worcestershire sauce (I used Lea & Perrins brand; or use vegan Worcestershire sauce for plant-based)
US Customary - Metric

Instructions

  • Gather all the ingredients. One batch of this recipe makes 1 cup of okonomiyaki sauce. It keeps in the fridge for up to 2 weeks. To make ½ cup, simply use half the ingredients.
    Four small glass bowls on a white surface, each containing a different ingredient: granulated sugar, a thick dark brown sauce, a dark liquid (likely soy sauce), and a red paste or sauce (possibly ketchup).
  • Combine ¼ cup oyster sauce (4 Tbsp) and 3 Tbsp sugar in a small bowl. Mix with a spatula or whisk until the sugar is completely dissolved.
    Two-panel image: Left—hands holding bowls of brown liquid and granulated sugar above a larger bowl. Right—a spatula mixing the brown liquid and sugar together in a glass bowl on a white surface.
  • Add ½ cup ketchup (8 Tbsp) and 7 Tbsp Worcestershire sauce. Tip: Some ketchup is sweeter than others, so please adjust the amount of sugar to taste.
    Two photos showing a person mixing sauce in a glass bowl: the first photo shows ketchup being added, and the second photo shows a dark liquid, likely soy sauce, being poured in. A white spatula is in the bowl.
  • Mix it well, taste the sauce, and adjust it according to your liking.
    Two images: On the left, a hand stirs a reddish-brown sauce in a glass bowl with a white spatula. On the right, the sauce is being poured from the bowl into a small glass jar.

To Serve

To Store

  • You can keep the sauce in an airtight container or jar and store it in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1tablespoon, Calories: 25kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 264mg, Potassium: 86mg, Fiber: 1g, Sugar: 5g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
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