Okonomiyaki Recipe You’ll Crave Weekly

I still remember the first time we made okonomiyaki. It was a rainy evening, we were craving something cozy yet different—something with personality. That’s when we discovered this glorious Japanese “as-you-like-it” pancake. Crispy on the outside, soft on the inside, savory, slightly sweet, and brimming with umami—this dish quickly became a family favorite. Whether we make it together for Saturday brunch or as a late-night dinner topped with mayo and bonito flakes, it always brings smiles.

The magic? It’s endlessly customizable. One moment we’re tossing in shrimp, the next we’re making a vegan version with mushrooms and kimchi. It’s fun, a little messy, and absolutely irresistible.

Preparation Time

• ⏱️ Total: 35–45 minutes

• 🧑‍🍳 Prep time: 20 minutes

• 🔥 Cook time: 15–25 minutes

• 👥 Serves: 3–4 hungry souls

• 💪 Difficulty: Medium (but super forgiving)

The necessary ingredients (possible in all kinds of variations)

Let’s dive into what you’ll need. Don’t worry—most of it is pantry-friendly, and I’ll share plenty of alternatives below!

For the batter:

• 1 cup all-purpose flour (or gluten-free blend)

• ¾ cup dashi broth (or water for milder flavor)

• 2 large eggs

• ½ tsp salt

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp baking powder

Vegetables (base mix):

• 2 cups finely shredded green cabbage

• ½ cup grated carrot

• 2 green onions, thinly sliced

• ½ cup corn kernels (optional but adds sweetness)

Add-ins (choose your favorite):

• 4 strips cooked bacon or pancetta (cut into pieces)

• ½ cup cooked shrimp or squid rings

• ½ cup shredded mozzarella or cheddar cheese

• ½ cup cooked mushrooms (shiitake are wonderful)

Toppings (the joy is here):

• Okonomiyaki sauce (or mix ketchup, Worcestershire, and soy)

• Japanese mayo (Kewpie, ideally)

• Bonito flakes (katsuobushi)

• Pickled ginger

• Nori seaweed flakes or strips

• Extra scallions

For those adapting to dietary needs:

• Vegan version: Use flax eggs or JUST Egg, plant-based mayo, and skip the bonito flakes.

• Gluten-free version: Use gluten-free flour and tamari.

• Low-carb/keto: Try almond flour and reduce cabbage quantity slightly.

• Dairy-free: Just leave out the cheese and use vegan mayo.

The beauty of okonomiyaki lies in its flexibility—just like a pizza, but pancake-style.

The steps of preparation (possible in all kinds of variations)

This is the fun part. From my experience, the real pleasure comes when we get creative with fillings or let the kids add their own toppings.

Pan-frying (traditional and best)

1. In a large bowl, whisk together flour, dashi (or water), eggs, soy sauce, salt, and baking powder until smooth.

2. Fold in cabbage, carrots, green onions, and corn until the batter coats everything nicely.

3. Add your protein or extras (shrimp, bacon, etc.) and mix gently.

4. Heat a lightly oiled nonstick skillet or griddle over medium heat.

5. Spoon in a portion of batter (about 1 heaping cup) and shape into a round pancake, ~1½ cm thick.

6. Cook for 5–6 minutes, pressing slightly, until golden underneath.

7. Flip carefully (a wide spatula helps!) and cook another 5–6 minutes.

8. Brush the top with okonomiyaki sauce, zigzag mayo over, and sprinkle with bonito flakes, nori, and more scallions.

9. Repeat with the rest of the batter.

Air Fryer (crispier edges, less oil)

1. Preheat air fryer to 180°C (356°F).

2. Line basket with parchment paper.

3. Form pancake shape and air-fry for 6–8 minutes on each side, flipping halfway.

4. Add toppings after frying.

Oven

1. Preheat to 200°C (392°F).

2. Grease a parchment-lined baking tray.

3. Spoon batter into circles and bake for 20–25 minutes, flipping halfway for browning.

Ninja Foodi / Instant Pot (Sauté + Bake)

1. Use sauté mode for 4–5 minutes per side until golden.

2. Switch to bake function for 10 extra minutes for a firmer texture.

Nutritional Benefits

These savory pancakes are more than just tasty—they’re surprisingly nutritious when made right.

• 🥬 Cabbage is rich in vitamin C, K, and fiber, supporting digestion and immunity.

• 🥚 Eggs provide high-quality protein, plus vitamin D and choline for brain health.

• 🧅 Green onions offer antioxidants and support heart health.

• 🐟 Bonito flakes are high in protein and minerals, adding umami without many calories.

• 🧀 Adding cheese gives calcium and B12, especially good for vegetarians who eat dairy.

• 🦐 Seafood adds lean protein, iodine, and omega-3s, ideal for brain and thyroid function.

• 🌽 Corn contributes complex carbs and natural sweetness, making it kid-friendly.

• 🌿 Nori seaweed is packed with iodine and minerals, plus it adds crunch and flavor.

Possible Additions or Upgrades

Now, once we made this three nights in a row (true story), we began getting fancy:

• Add a fried egg on top for a breakfast-style twist.

• Mix kimchi into the batter for a spicy-sour kick.

• Add mochi cubes for a chewy, fun texture.

• Use thin pork belly slices instead of bacon.

• Drizzle with sriracha or sesame oil for more punch.

• Add crushed peanuts or toasted sesame seeds for crunch.

• Try grated yam (nagaimo) in the batter for a more authentic texture.

• Add miso paste or furikake to the batter for deeper umami.

Frequently Asked Questions (and real answers from my kitchen)

Can I prepare the batter ahead of time?
Yes! We often mix the batter and chopped vegetables in the morning, store them separately, and combine before cooking.

What if I don’t have okonomiyaki sauce?
Mix 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and a touch of honey. Voila!

Can I freeze leftover okonomiyaki?
Totally. Wrap tightly and freeze up to 2 months. Reheat in pan or oven for best texture.

Is it okay to use purple cabbage?
Absolutely. It adds color and crunch—though the batter might turn slightly purple.

Do I have to use dashi?
Not at all. We often use water or veggie broth when we’re out of dashi. The flavor is still rich.

How can I make it kid-friendly?
Keep toppings simple (mayo and cheese), and let them decorate their pancake like a pizza.

Can I grill okonomiyaki?
Yes, on a flat griddle or plancha—it gives a slightly smoky flavor that’s divine.

What’s the best pan for this?
Nonstick is easiest, but cast iron gives the crispiest edge.

Is this similar to Korean pajeon?
They’re cousins! Pajeon uses a different batter, but both are veggie-filled pancakes.

Can I serve it cold?
You can, but it’s far better hot or warm. Bonito flakes dance best on a hot pancake!

If you loved this recipe, please share it with your foodie friends, post your okonomiyaki creations on social media, and tag someone who needs a dinner idea tonight. Let’s spread the pancake joy—Japanese style!