Takoyaki and okonomiyaki are 2 of the most famous Japanese street foods that are often found in street vendors. Okonomiyaki is a savory pancake that is different from other pancakes I know like the British, French, or even Mexican counterparts.
Easy Okonomiyaki Recipe
British pancakes like drop scones or the traditional ones are a sweet dish, often served with a sprinkle of sugar or honey. Okonomiyaki, on the other hand, is a savory dish with different fillings like shredded cabbage, and eggs, and topped with whatever strikes your fancy—often including mayo, or bonito flakes. It’s like a flavor explosion in your mouth.
What sets this savory Japanese pancake apart is the customization. The name itself translates to “cooked as you like it.” From the traditional okonomiyaki recipe, you can create any style and version you want. You can throw in bits of seafood (prawn, octopus, shrimp), meat (pork, chicken), tofu, noodles, or cheese to make various variations with different flavors.
As I took my first bite, I understood why okonomiyaki has become a beloved street food in Japan. The combination of textures, the medley of flavors, and the communal experience of grilling it together made me want to recreate this Japanese pancake at home. And I did. But instead of frying it with a pan, I baked it in the oven. And this is how to make okonomiyaki – a Japanese savory pancake.
You can pair this Japanese food with citrus juices to enhance its flavors.
Ingredients
For the pancake
- 2 cups gluten-free flour, almond flour
- 1 ½ cups dashi stock or substitute with chicken or vegetable broth
- 3 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon baking powder
- 1 cup shredded cabbage
- 1 cup mixed seafood shrimp, squid, and/or scallops, chopped
- 2 green onions finely chopped
- 1/4 cup pickled red ginger beni shoga, chopped
- 1/4 cup tenkasu tempura crumbs
For the toppings
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori – dried seaweed flakes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine flour, dashi stock, eggs, soy sauce, mirin, and baking powder. Mix until the batter is smooth.
- Add shredded cabbage, mixed seafood, green onions, pickled red ginger, and tenkasu to the batter. Gently fold in the ingredients until well combined.
- Grease a baking dish with oil. Pour the okonomiyaki batter into the dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Drizzle okonomiyaki sauce and Japanese mayonnaise over the top. Sprinkle bonito flakes and aonori for added flavor and presentation.
- Slice the baked okonomiyaki into wedges and serve immediately.
Notes
– If you don’t have the oven, you can use a griddle or a large non-stick frying pan. Put it on the stove over medium heat. Lightly oil the surface and pour a portion of the batter onto the griddle. Cook for about 3-4 minutes on each side or until golden brown and cooked through. The other steps are similar.
– You can keep the cabbage pancake in the fridge for 1 – 2 days or freeze it to make it last longer. You can reheat the dish in the oven at 180°C for approximately 10-15 minutes or on the stove with low heat.
Okonomiyaki – Japanese savoury pancakes
Nutrition
Ingredients
For the pancake
- 2 cups gluten-free flour almond flour
- 1 ½ cups dashi stock or substitute with chicken or vegetable broth
- 3 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon baking powder
- 1 cup shredded cabbage
- 1 cup mixed seafood shrimp, squid, and/or scallops, chopped
- 2 green onions finely chopped
- 1/4 cup pickled red ginger beni shoga, chopped
- 1/4 cup tenkasu tempura crumbs
For the toppings
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori dried seaweed flakes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine flour, dashi stock, eggs, soy sauce, mirin, and baking powder. Mix until the batter is smooth.
- Add shredded cabbage, mixed seafood, green onions, pickled red ginger, and tenkasu to the batter. Gently fold in the ingredients until well combined.
- Grease a baking dish with oil. Pour the okonomiyaki batter into the dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Drizzle okonomiyaki sauce and Japanese mayonnaise over the top. Sprinkle bonito flakes and aonori for added flavor and presentation.
- Slice the baked okonomiyaki into wedges and serve immediately.
Notes
SIMILAR RECIPES
Okonomiyaki Variations
Okonomiyaki has several regional variations across Japan, each with its own unique characteristics and ingredients. Here are some notable types:
Kansai-style okonomiyaki is the most common style, where the batter and ingredients (like cabbage, pork, squid, and shrimp) are mixed together before grilling. This version is predominantly found in Osaka.
Hiroshima-style okonomiyaki features a layered approach, where the batter, cabbage, and other ingredients are cooked separately and then assembled. Often includes yakisoba noodles and a fried egg on top.
Hatsukaichi-style oyster okonomiyaki features locally sourced oysters, combining two regional delicacies in one dish.
Monjayaki is similar to okonomiyaki but with a thinner batter and finely chopped ingredients, resulting in a gooey texture. It is eaten directly from the griddle using small spatulas. You can find it popular in the Tsukishima area of Tokyo.
Negiyaki: A thinner variation made primarily with scallions instead of the traditional cabbage. It’s similar to Korean pajeon.
Hashimaki is a special version of this savory pancake. Okonomiyaki is rolled onto chopsticks or skewers, making it portable and easy to eat. This version is common in Tohoku region festivals.
Modan-yaki: A variation that includes a layer of fried noodles (yakisoba or udon) within the okonomiyaki. Its name may derive from “modern,” indicating a contemporary twist on the classic dish.
Shobara-yaki is a lighter version from Shobara City in Hiroshima, using rice instead of noodles and ponzu sauce instead of the typical okonomiyaki sauce.