Japanese savory cabbage pancake with toppings
Okonomiyaki
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
2 large pancakes
Difficulty
Easy
Cost
Budget
$
Okonomiyaki
Japanese savory cabbage pancake with toppings
★4.8(21)
A thick, savory Japanese pancake loaded with shredded cabbage, pork belly, and topped with a web of sauce, mayo, and dancing bonito flakes. The name means "grill what you like."
15m
Prep Time
15m
Cook Time
30m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Okonomiyaki is Japan's answer to comfort food—a hefty pancake where shredded cabbage provides structure and sweetness while the batter holds everything together. Customizable with any fillings.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Okonomiyaki special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 cups shredded cabbage
- 1/2 cup all-purpose flour
- 2 eggs
- 4 slices pork belly or bacon
- Okonomiyaki sauce (or Worcestershire sauce)
- Kewpie mayo
Instructions
- 1
Mix flour, eggs, and 1/4 cup dashi or water into a thick batter. Fold in shredded cabbage and a pinch of salt.
- 2
Heat an oiled skillet or griddle over medium heat. Pour half the batter and shape into a round, 3/4-inch thick pancake.
- 3
Lay pork belly slices on top. Cook 4-5 minutes until the bottom is golden and set.
- 4
Flip carefully and cook another 4-5 minutes until pork is crispy and the center is cooked through.
- 5
Top with okonomiyaki sauce, Kewpie mayo (in zigzag lines), bonito flakes, and aonori seaweed.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellySliced shrimp or squid
Seafood version called "seafood okonomiyaki"
Okonomiyaki sauceTonkatsu sauce or barbecue sauce
Similar sweet-tangy profile
Tips & Storage
Pro Tips
Do not press down too much after flipping or the pancake will become dense.
Add tenkasu (tempura scraps) to the batter for extra crunch.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat to re-crisp the exterior.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates18g
Fat38g
Fiber720mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between Osaka and Hiroshima style?
- Osaka style mixes everything together; Hiroshima layers ingredients with yakisoba noodles.
- Can I make it vegetarian?
- Skip the pork and add extra vegetables like corn, mushrooms, or cheese.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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