Okonomiyaki is one of those meals that feels both casual and special, all in one. These savory pancakes are filled with cabbage and a few simple ingredients, then fried until crispy on the outside. You can top them with whatever you like, but the classic toppings really make the dish shine. It’s easy to whip up on a weeknight and still feels like a treat.
The Story Behind This Recipe
I first discovered okonomiyaki during a trip to Osaka, where street vendors served fresh pancakes right off the griddle. The smell alone drew me in. Back home, I started making them whenever I had a head of cabbage to use up or wanted something a little different from the usual dinner. It’s a great way to get a decent veggie serving without feeling like a salad.
One of my favorite things about okonomiyaki is how much you can customize it. Sometimes I add bits of cooked bacon or shrimp, other times just keep it simple with the classic green onions and cabbage. It’s satisfying to watch the batter puff up and turn golden brown, then slather the top with a mix of Worcestershire-style sauce and mayo.
Cooking these pancakes isn’t tricky, but a cast iron or heavy skillet really helps get the best crispiness. I’ve found making smaller, individual pancakes works better than one giant one, especially if you’re cooking for just a couple of people. It also means you have more control flipping them without making a mess.
Serve the okonomiyaki with pickled ginger or a little seaweed sprinkle if you have it on hand. It’s a dish that invites sharing, and eating with chopsticks or just your hands depending on the mood makes it feel very approachable and casual.
Cuisine: Japanese
Course: Dinner
Servings: 2-3
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 cup all-purpose flour
- 2/3 cup water
- 1 large egg
- 2 cups finely shredded green cabbage
- 3 green onions, sliced thin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- Okonomiyaki sauce or Worcestershire sauce
- Japanese mayonnaise
- Optional: bonito flakes, pickled ginger, seaweed flakes
Instructions
- Step 1. In a large bowl, whisk together flour, water, egg, salt, and pepper until smooth.
- Step 2. Fold in shredded cabbage and sliced green onions, mixing until evenly combined.
- Step 3. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
- Step 4. Pour about 1/3 cup of the batter into the skillet, shaping into a round pancake about 5 inches wide.
- Step 5. Cook for 4-5 minutes until the edges start to brown and the bottom is crispy.
- Step 6. Flip carefully and cook another 4-5 minutes until cooked through and golden on both sides.
- Step 7. Transfer to a plate and drizzle generously with okonomiyaki sauce and mayonnaise.
- Step 8. Add any optional toppings like bonito flakes or pickled ginger, then serve warm.
Tips for Success
- Use a well-seasoned cast iron skillet or heavy nonstick pan for best crispiness.
- Don’t overload the pan with batter; smaller pancakes are easier to flip.
- Feel free to mix in additional ingredients like cooked shrimp or thinly sliced pork for extra flavor.
Variations & Substitutions
- Make a vegetarian version by sticking to cabbage and green onion only.
- Add grated carrot or chopped mushrooms to the batter for more texture.
- Try serving with a splash of soy sauce instead of okonomiyaki sauce for a lighter touch.
