Easy Savory Japanese Okonomiyaki Pancakes

After a busy day, I like whipping up something quick and filling. These savory Japanese okonomiyaki pancakes come together fast and hit the spot every time.

The Story Behind This Recipe

Okonomiyaki is basically a savory pancake that you can customize however you like, but the classic version is cabbage-based and just a little sweet and salty. I first had okonomiyaki during a trip to Osaka, and it stuck with me because it felt like such a fun, comforting meal that you cook right at the table.

At home, I keep things simple. Shredded cabbage, green onions, a straightforward batter, and some basic toppings like mayo and a tangy okonomiyaki sauce. It’s quite forgiving if you want to add bits of cooked bacon or shrimp.

I like making these for a casual dinner. They cook quickly in a skillet, and while they’re sizzling, the kitchen fills with a nice, subtle aroma. Serving them fresh and warm is key—they’re best when crispy on the outside and tender inside.

This recipe is a little bit special because it doesn’t require any fancy ingredients or equipment, just a pan and some simple pantry staples. It’s a nice change when you want something a little different but don’t want to spend too long in the kitchen.

Give it a try if you like savory pancakes or Japanese flavors. You don’t need to be an expert to get this right, and it’s a fun dish to share with family or friends.

Cuisine: Japanese
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 2 cups finely shredded cabbage
• 3 green onions, thinly sliced
• 1 cup all-purpose flour
• 2/3 cup water
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked bacon or shrimp (optional)
• Vegetable oil for frying
• Okonomiyaki sauce or Worcestershire sauce for topping
• Japanese mayonnaise for drizzling
• Bonito flakes or chopped nori (optional)

Instructions

1. Step 1. In a large bowl, whisk together flour, water, eggs, salt, and pepper until smooth.
2. Step 2. Fold in the shredded cabbage, green onions, and optional cooked bacon or shrimp until evenly combined.
3. Step 3. Heat a nonstick skillet over medium heat and add a thin layer of vegetable oil.
4. Step 4. Pour about half of the batter into the skillet, shaping it into a round pancake about 6 inches wide.
5. Step 5. Cook for 4 to 5 minutes until the bottom is golden brown and crisp.
6. Step 6. Carefully flip and cook the other side for another 4 to 5 minutes until cooked through and golden.
7. Step 7. Repeat with remaining batter to make a second pancake.
8. Step 8. Serve hot topped with okonomiyaki sauce, a drizzle of Japanese mayonnaise, and sprinkle with bonito flakes or nori if using.

Tips for Success

• Use a serrated knife or kitchen scissors to finely shred the cabbage for the best texture.
• Don’t overload the batter with too much cabbage or it might not hold together well on the pan.
• If you can’t find okonomiyaki sauce, a mix of Worcestershire sauce and a touch of ketchup works as a substitute.
• Keep the heat moderate to avoid burning the outside before the inside cooks.
• Make sure to flip gently to keep the pancake intact.

Variations & Substitutions

• Add shredded carrots or chopped shiitake mushrooms to the batter for extra veggies.
• Try adding grated cheese on top during the last minute of cooking for a melty twist.
• Use kimchi in the batter or as a topping for a spicy kick.
• Swap bacon or shrimp for thinly sliced pork belly, a common protein addition in Japan.
• Make mini okonomiyaki instead of larger pancakes for a fun appetizer style.