A fun take on a pancake, okonomiyaki transports you to the East with it's unique mix of flavors.
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"Happiness is something that comes into our lives through doors we don’t even remember leaving open—just like a good meal."
— Yukio Mishima (adapted from his writings)
If Japan had a comfort food MVP, okonomiyaki would be a top contender. This crispy, fluffy, flavor-packed pancake is a beloved street food that’s been satisfying cravings for decades.
The name itself translates to "grill what you like," which is exactly the spirit of the dish—you get a batter (usually made with flour, eggs, grated yam, and dashi), mix in whatever fillings you’re in the mood for (cabbage, pork belly, seafood, cheese—the sky’s the limit), and cook it up on a hot griddle.
The magic happens when you slather it with okonomiyaki sauce (a sweet-savory mix similar to Worcestershire), drizzle on Japanese mayo, sprinkle on bonito flakes that dance in the heat, and top it off with seaweed flakes. It’s indulgent, messy, and ridiculously satisfying.
Okonomiyaki has roots that stretch back to the Edo period, but it really took off in the post-war years, when flour-based dishes became popular due to rice shortages.
The dish evolved differently in various parts of Japan, with Osaka and Hiroshima leading the charge.
Osaka-style okonomiyaki mixes all the ingredients into the batter before cooking, while Hiroshima-style layers them—starting with a thin crepe, then cabbage, pork, noodles, and a fried egg. Each version has its loyal fans, and honestly, both are worth trying (multiple times, just to be sure).
These days, okonomiyaki is a staple in Japanese homes and specialty restaurants, where you can even cook it yourself on tabletop grills.
It’s the kind of dish that brings people together, whether it’s in a bustling izakaya or a cozy kitchen. So, if you haven’t tried making it yet, grab a spatula and get flipping—you might just discover your new favorite comfort food!
Quick Guide to Dashi Broth
Dashi is the umami-packed broth that forms the backbone of Japanese cooking. It’s light, savory, and incredibly easy to make. Here are the main types:
Kombu Dashi – Made from dried kelp, mild and slightly sweet (great for vegetarians).
Katsuo Dashi – Made with bonito flakes, smoky and rich in umami.
Awase Dashi – A mix of kombu and bonito, the most common type.
Niboshi Dashi – Made from dried anchovies, briny and bold.
Instant Dashi (Hon Dashi) – Granulated or powdered for quick prep, found in most Asian markets.
Find dashi ingredients at Japanese grocery stores or online. Instant dashi is the easiest option, but fresh dashi takes just minutes and tastes better!
What to know about the toppings
1. Okonomiyaki Sauce
What it is: A thick, sweet-savory sauce that’s like a blend of Worcestershire sauce, ketchup, and a hint of soy sauce. It gives okonomiyaki its signature tangy, umami-rich flavor. You can make your own by mixing 2 tbsp Worcestershire sauce, 1 tbsp ketchup, a bit of honey and 1 tsp soy sauce)
Where to find it: Look for brands like Otafuku at Asian grocery stores or online. If you can’t find it, a mix of Worcestershire sauce, ketchup, and a dash of soy sauce makes a great substitute.
2. Japanese Mayonnaise (Kewpie Mayo)
What it is: A rich, creamy mayo made with egg yolks instead of whole eggs, giving it a deeper flavor. It’s slightly tangy and has a hint of sweetness.
Where to find it: Most Asian supermarkets carry Kewpie mayo, and it’s also available online. If unavailable, regular mayo mixed with a little rice vinegar and sugar can work as an alternative.
3. Bonito Flakes (Katsuobushi)
What it is: Thin, feathery flakes of dried, fermented, and smoked skipjack tuna. They have a deep umami taste and famously “dance” when sprinkled over hot food due to the heat waves.
Where to find it: Sold in small packets at Asian grocery stores, particularly in the Japanese section. Many online retailers also carry it.
4. Aonori (Dried Seaweed Flakes)
What it is: Finely ground dried seaweed that adds a mild ocean-like umami flavor and a pop of green color to okonomiyaki.
Where to find it: Available in the seasoning section of Japanese grocery stores, often near furikake (rice seasonings). If you can’t find it, crumbled nori sheets (the kind used for sushi) make a decent alternative.
5. Pickled Ginger (Beni Shoga)
What it is: Bright red, thinly sliced ginger pickled in plum vinegar. It’s tangy and slightly spicy, cutting through the richness of the pancake.
Where to find it: Usually found in the refrigerated section of Asian grocery stores near sushi ingredients. If unavailable, regular pickled ginger (gari) can work, but beni shoga has a stronger kick.
Osaka Style Okonomiyaki Recipe
Prep time 30 minutes | Cook time 15 minutes | Serves 4
Ingredients (Makes 2 pancakes)
For the batter:
2 cups all-purpose flour
1 cup dashi broth (or water with ½ tsp dashi powder)
4 eggs
¼ teaspoon salt
1/2 teaspoon baking powder
1 teaspoon corn starch
Pickled ginger, chopped (optional)
For the filling:
3 cups shredded cabbage
3 green onions, finely chopped
½ cup cooked shrimp, squid, or other seafood (optional)
8 strips of thinly sliced pork belly (or bacon)
For the toppings:
Okonomiyaki or tonkotsu sauce (store-bought or mix 2 tbsp Worcestershire sauce, 1 tbsp ketchup, a bit of honey and 1 tsp soy sauce)
Japanese mayonnaise - It's gotta be Kewpie
Bonito flakes (katsuobushi)
Aonori (dried seaweed flakes)
Instructions
Make the batter: In a large bowl, whisk together the flour, dashi, corn starch, baking powder, salt. Add the egg and mix until just combined. The batter should be slightly thick. If using seafood, gently cook and chop before adding to batter.
Add the fillings: Gently fold in the shredded cabbage, green onions, pickled ginger and seafood (if using). Don't overmix—keeping the cabbage light and airy is key to a fluffy okonomiyaki.
Cook the pancake: Heat a large pan or griddle over medium heat and lightly oil it. Pour one fourth of the batter onto the pan, shaping it into a thick, round pancake (about 6-7 inches in diameter).
Add bacon: Place 2-3 slices of bacon on top of the pancake before flipping. Cook for about 4-5 minutes until the bottom is golden brown.
Flip and cook: Carefully flip the pancake and cook for another 4-5 minutes, pressing down slightly with a spatula. Flip one more time and cook for another minute to ensure it's fully cooked.
Add toppings: Transfer the okonomiyaki to a plate and brush with okonomiyaki sauce. Drizzle Japanese mayo in a zigzag pattern, then sprinkle with bonito flakes, aonori, and pickled ginger.
Serve and enjoy! Watch the bonito flakes "dance" in the heat and dig in while it's hot!
Are you interested in more flavors from South East Asia? Check out the recipes below
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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