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Okonomiyaki Recipe
Ash Tyrrell

Okonomiyaki Recipe

I recently tried making okonomiyaki, and wow—it was such a fun and delicious experience! I love how customizable this Japanese savory pancake is, and it really brings people together around the table. I want to share my version that’s easy to follow, flavorful, and perfect for any meal
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – Forms the base; sift for a lighter batter.
  • Salt – Enhances overall flavor; adjust to taste.
  • Sugar – Balances savory elements; optional if you like less sweetness.
  • Baking powder – Helps the pancake puff up; fresh powder works best.
  • Grated mountain yam nagaimo/yamaimo – Adds stickiness and tenderness; avoid frozen if possible.
  • Dashi Japanese soup stock – Gives authentic umami; I use homemade or instant.
  • Eggs – Bind the batter; large eggs preferred.
  • Cabbage finely shredded – Main filling; fresh cabbage is crunchier than pre-shredded.
  • Tempura scraps tenkasu – Adds crunch; skip if you prefer a softer texture.
  • Pork belly slices – Classic topping; can swap with chicken shrimp, or tofu.
  • Okonomiyaki sauce – Sweet-savory finishing touch; store-bought works well.
  • Kewpie mayonnaise – Creamy drizzle; don’t use regular mayo for authentic taste.
  • Aonori dried seaweed – Garnish; enhances umami.
  • Bonito flakes – Adds smoky flavor; they “dance” when hot!

Method
 

  1. Start by mixing flour, salt, sugar, and baking powder in a bowl. Gradually add grated yam, dashi, and eggs. Stir until smooth and slightly sticky for a soft, fluffy texture.
  2. Fold in shredded cabbage and tempura scraps. If you want protein, add pork, shrimp, or your preferred ingredient. Make sure everything is evenly coated with batter.
  3. Heat a lightly oiled skillet over medium heat. Pour batter into rounds, press slightly, and cook until golden brown on both sides. Flip carefully to avoid breaking the pancake.
  4. Brush okonomiyaki sauce on top and drizzle with Kewpie mayonnaise. Sprinkle aonori and bonito flakes. Serve immediately while hot and enjoy the “dancing” flakes!

Notes

  • I always squeeze excess water from cabbage to prevent soggy pancakes.
  • I preheat my skillet fully; it helps achieve a golden crust.
  • I don’t overcrowd the pan; each pancake cooks evenly this way.
  • I like adding a little extra tenkasu for a crunchier bite.
  • I use fresh dashi for the most authentic flavor; instant works in a pinch.