Okonomiyaki are Japanese savoury pancakes packed with flavour and are incredibly easy to make. Ready in less than 30 minutes, this ‘as you like it’ pancake recipe is sure to become a new family favourite.

FULL RECIPE:

Ingredients:

For the pancake base:

• 100g thinly sliced pork belly or bacon
• 1 cup all-purpose flour
• 2 eggs
• 2/3 cup water or dashi stock
• 4 cups finely shredded cabbage
• 1/2 cup chopped green onions
• Optional: 1/2 cup tempura scraps (tenkasu), 1/4 cup pickled red ginger (beni shoga)

For the toppings:

• Okonomiyaki sauce
• Japanese mayonnaise (preferably Kewpie)
• Aonori (seaweed flakes)
• Katsuobushi (bonito flakes)

Directions:

1. Prepare the Batter: In a large bowl, mix the flour, water (or dashi stock), and eggs until smooth.
2. Add Fillings: Fold in the shredded cabbage, green onions, and any optional ingredients like tempura scraps or pickled ginger.
3. Preheat the Pan: Heat a large skillet or griddle over medium heat and lightly oil it.
4. Cook the Pancakes: Pour a portion of the batter onto the skillet, shaping it into a round pancake about 1.5 cm thick. Place slices of pork belly or bacon on top.
5. Flip and Continue Cooking: Cook until the bottom is golden brown (about 4-5 minutes), then flip and cook the other side until the pork is cooked and the pancake is golden brown (another 4-5 minutes).
6. Add Toppings: Transfer the pancake to a plate. Drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi.
7. Serve: Slice into portions and serve hot.

Nutrition Facts

• Calories: 526 kcal
• Total Fat: 21.45 g
  • Saturated Fat: 5.107 g
  • Polyunsaturated Fat: 5.998 g
  • Monounsaturated Fat: 8.165 g
• Cholesterol: 183 mg
• Sodium: 831 mg
• Total Carbohydrate: 61.31 g
  • Dietary Fiber: 3.2 g
  • Sugars: 3.44 g
• Protein: 20.66 g
• Vitamin D: 0 mcg
• Calcium: 63 mg
• Iron: 2.26 mg
• Potassium: 376 mg
• Vitamin A: 83 mcg
• Vitamin C: 17.7 mg

The History and Regional Variations of Okonomiyaki

Okonomiyaki has deep historical roots, with early versions of the dish dating back to the Edo period. However, it became widely popular during and after World War II when rice was scarce, and people needed alternative sources of nourishment. The dish became a staple in Osaka and Hiroshima, which led to the development of two distinct styles of okonomiyaki. Osaka-style okonomiyaki is the most well-known and widely eaten variation. It follows a simple approach where all the ingredients, including cabbage, flour, eggs, and meat or seafood, are mixed together before being grilled on a hotplate. The result is a thick, fluffy pancake that is crispy on the outside and soft on the inside. Hiroshima-style okonomiyaki, on the other hand, takes a layered approach. Instead of mixing everything together, the batter is cooked first, followed by layers of cabbage, pork, and noodles. A fried egg is often added on top before it is served with okonomiyaki sauce and mayonnaise. This variation tends to be more complex and requires skill to get the layers cooked to perfection. Apart from these two major styles, other regions in Japan also have their own takes on okonomiyaki. Some include unique ingredients like mochi, kimchi, or even natto for an interesting twist. No matter which style you choose, the essence of okonomiyaki remains the same—customizable, flavorful, and deeply satisfying.

Why You Should Try Making Okonomiyaki at Home

One of the best things about okonomiyaki is how easy it is to make at home. While it may seem like a specialty dish only available at Japanese restaurants, the truth is that it requires only a handful of pantry staples and fresh ingredients. The batter itself is straightforward to prepare, and the cooking process is quite forgiving, making it an ideal recipe for beginners. Another major advantage of making okonomiyaki at home is the ability to customize it to your liking. Since the name literally means “as you like it,” you can experiment with different fillings and toppings. If you love seafood, you can add shrimp, squid, or scallops. If you prefer a vegetarian version, mushrooms and cheese make excellent substitutes. The flexibility of this dish makes it an excellent choice for using up leftover ingredients in your fridge. In addition to its versatility, okonomiyaki is a well-balanced dish that provides essential nutrients. The cabbage in the batter adds fiber and vitamin C, while the eggs provide protein. If you include pork or seafood, you also get an additional source of protein and healthy fats. Even the condiments like bonito flakes and seaweed offer essential minerals. This means you can enjoy a comforting and satisfying meal while still getting valuable nutrients.

Tips for Making the Best Okonomiyaki

To ensure that your homemade okonomiyaki turns out perfectly every time, there are a few key tips to keep in mind. First, it is important to shred the cabbage finely. This helps create a light and fluffy texture, as large chunks can make the pancake too dense. Using fresh ingredients is also crucial, especially when it comes to the toppings. Japanese mayonnaise and okonomiyaki sauce have a distinct flavor that is difficult to replicate with substitutes, so it’s best to use authentic Japanese brands if possible. Another essential tip is to cook the okonomiyaki on medium heat to avoid burning the outside while keeping the inside undercooked. Since the pancake is quite thick, slow and even cooking is necessary. Flipping the pancake at the right time is also important; it should be done once the bottom is golden brown and crispy. Using a large spatula or two smaller spatulas can help make the flipping process easier.

Pairing Okonomiyaki with Other Dishes

While okonomiyaki is a complete meal on its own, it pairs well with other Japanese dishes for a more fulfilling experience. A simple miso soup or a bowl of rice makes a great side dish, providing additional balance to the meal. Some people also enjoy it with a side of pickled vegetables, which add a refreshing contrast to the rich and savory flavors. For drinks, a glass of cold Japanese beer complements okonomiyaki beautifully, enhancing its umami taste. If you prefer non-alcoholic options, green tea or iced barley tea (mugicha) can help cleanse the palate between bites.

Conclusion

Okonomiyaki is more than just a savoury pancake it is a cultural staple in Japan that represents creativity, comfort, and culinary tradition. Whether you prefer the Osaka-style or the Hiroshima-style, this dish offers endless possibilities to suit different tastes and preferences. Making it at home is not only easy but also a great way to enjoy an authentic Japanese experience with friends and family. With its crispy edges, fluffy texture, and rich, umami-packed toppings, okonomiyaki is a dish that deserves a spot on your dining table.