Okonomiyaki Recipe (Japanese Pancakes)
Okonomiyaki Recipe – Savory Japanese Pancakes made with shredded cabbage and loaded with a homemade Okonomiyaki Sauce, plus classic toppings like kewpie mayo, bonito, furikake, and sushi ginger.
Classic Japanese Pancakes with Okonomiyaki Sauce
Okonomiyaki is a popular Japanese street food that is, in a word, addictive.
Savory, crisp, and tender, these umami-full shredded cabbage and panko pancakes are lightly fried and covered in classic Japanese toppings. These toppings include a tangy homemade Okonomiyaki sauce, Kewpie mayo, and smoked fish flakes (Bonito). Each bite has just the right amount of creaminess, sweet and salty flavors, and basically everything you love in your favorite veggie sushi.
Although Okonomiyaki has plenty of complex flavors, it is actually simple to make in less than 30 minutes from start to finish. So they are great to prepare in hurry and enjoy as an amazing snack, hearty appetizer, or as part of a full meal.
Go ahead and have all the ingredients you need on hand to make this authentic Okonomiyaki recipe as a last-minute dish anytime! Future you is going to be super grateful.
Ingredients You Need
While there are a few different components for this Okonomiyaki recipe, nothing is overly complicated. The ingredients needed to make traditional Japanese pancakes with Okonomiyaki sauce can be found at most international markets or online.
To make the pancakes you need:
- All-purpose flour
- Baking powder
- Warm water
- Dashi powder
- Finely shredded cabbage
- Choppped scallions
- Tenkasu (or panko breadcrumbs)
- Sesame oil
For the Japanese pancake sauce you need:
- Oyster sauce
- Worcestershire sauce
Classic Okonomikyai toppings (in addition to the sauce)
How to Make Okonomiyaki (Japanese Pancakes)
First, set out a large mixing bowl. Mix the warm water and dashi in the bowl to dissolve the dashi.
Then whisk in the eggs, flour, and baking powder. You will have a thin, smooth batter.
Once the batter is smooth, fold in the shredded cabbage, scallions, and breadcrumbs. You want the ingredients to be well combined without over mixing to the point of mushiness.
Preheat the oven to 200 degrees to use as a warmer while you cook the pancakes. Then set a cookie sheet in the oven.
Set a small nonstick skillet over medium heat, and add 1 teaspoon of sesame oil. Add one-fourth of the batter to the hot skillet. If you have more than one small skillet, you can cook several pancakes at the same time.
Then press into a round, even layer, about ½ inch thick. The size should be close to a small side or salad plate.
Place a lid over the skillet to steam the pancake as it cooks.
Cook the Japanese cabbage pancake covered for 5 minutes per side. Try to only flip the pancake over one time, but you can go back and forth once or twice until completely cooked and golden.
Get the Complete (Printable) Okonomiyaki Recipe + VIDEO Below. Enjoy!
Move the cooked pancakes to the cookie sheet and keep them in the warm oven.
Repeat the Okonomiyaki frying steps until all four pancakes are ready.
How to Make Okonomiyaki Sauce
Meanwhile, in a small bowl, mix the oyster sauce, ketchup, and Worcestershire sauce together.
Pro Tip: If you have a squeeze bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes later.
Tips for Assembling and Topping Japanese Pancakes
When ready to serve, place each warm cabbage pancake on a plate.
Drizzle Okonomiyaki sauce and Kewpie mayo over the pancakes. It’s fun to do a criss-cross pattern on the Japanese cabbage pancakes like in the photos below.
Then top them with the Bonito flakes…
… And add the chopped scallions, sushi ginger, and furikake seasoning to taste.
Fun Fact: The thin Bonito flakes will move and wave once they hit the hot pancakes!
Serve Okonomiyaki warm as an appetizer, snack, or main dish with your favorite Japanese sides.
Frequently Asked Questions
Enjoy as a snack or appetizer with other starters like Wasabi Deviled Eggs with Ahi Tuna and Edamame Salad with White Beans.
Serve Japanese pancakes as a main dish with light sides, such as a green salad with Japanese Ginger Salad Dressing, Miso Soup, or Clear Soup.
Yes, you can certainly prepare Okonomiyaki ahead of time. Once cool, keep the pancake in a sealed container in the refrigerator for up to 5 days. Reheat by cooking quickly in a hot skillet with a bit of oil until warm. Or, place on a lined baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes.
Make the sauce up to 2-3 days before you plan on using it, and keep it stored in a container with a lid in the fridge for up to a week.
Pump up the protein by including thinly sliced uncooked shrimp or pork in the pancake mix. Change up the mixture by using 1/2 shredded cabbage and 1/2 shredded carrots or zucchini. And feel free to omit any ingredients you don’t have or want to include!
Looking for More Delicious Asian-Inspired Recipes?
- Korean Pancakes (Pajeon)
- Spicy Vegan Ramen
- Pork Sukiyaki
- Potstickers (Chinese Dumplings)
- Vegetable Pakora with Kale
Okonomiyaki Recipe (Japanese Pancakes with Sauce) + VIDEO
For the Japanese Pancakes –
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup warm water
- 2 teaspoons dashi powder
- 4 large eggs
- 5 cups finely shredded cabbage about 10 oz bag angel hair cabbage slaw
- 1 cup chopped scallions
- ½ cup tenkasu or panko breadcrumbs
- 4 teaspoons sesame oil
For the Okonomiyaki Sauce –
- ¼ cup oyster sauce
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
Okonomiyaki Toppings –
- Kewpie mayo
- Chopped scallions
- Bonito katsuobushi smoked fish flakes
- Furikake seasoning
- Sushi ginger
- For the Okonomiyaki Pancakes: Set out a large mixing bowl. Mix the warm water and dashi in the bowl to dissolve the dashi.
- Then whisk in the eggs, flour, and baking powder. Once the batter is smooth, fold in the shredded cabbage, scallions, and breadcrumbs.
- Preheat the oven to 200 degrees to use as a warmer while you cook the pancakes. Then set a cookie sheet in the oven.
- Set a small nonstick skillet over medium heat. Add 1 teaspoon sesame oil to the skillet. Add one-fourth of the batter to the hot skillet. Then press into a round even layer, about ½ inch thick. Place a lid over the skillet to steam the pancake as it cooks. Cook covered for 5 minutes per side.
- Move the cooked pancakes to the warm oven and repeat until all four pancakes are ready.
- For the Okonomiyaki Sauce: Meanwhile, in a small bowl, mix the oyster sauce, ketchup, and Worcestershire sauce together. (If you have a squeeze bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes later.)1
- When ready to serve, drizzle Okonomiyaki sauce and Kewpie mayo over the pancakes. Top them with chopped scallions, Bonito flakes, furikake seasoning, and sushi ginger. Serve warm.
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so different and so interesting I’ll take any kind of savory breakfast dish and love learning about Japanese cuisine beyond sushi and yakatori, so thank you!
these savory pancakes are super tasty and I love that I can make this Japanese recipe at home!