A thick, savoury cabbage pancake, topped with sauce, mayonnaise and bonito flakes that dance in the heat. Osaka comfort food.
Okonomiyaki
- 200 g plain flour
- 1 tsp baking powder
- 200 ml water or dashi
- 2 large eggs
- 300 g white cabbage, finely shredded
- 4 spring onions, sliced
- 100 g streaky bacon or thin pork belly slices
- 2 tbsp vegetable oil
- okonomiyaki sauce, to serve
- Kewpie mayonnaise, to serve
- bonito flakes and aonori, to serve
- Whisk the flour, baking powder and water or dashi into a smooth batter. Beat in the eggs.
- Fold the cabbage and spring onions through the batter.
- Heat the oil in a large frying pan. Pour in the batter and spread into a thick round.
- Lay the bacon or pork slices over the top. Cook for 5 to 6 minutes until the base is set.
- Flip carefully and cook for another 5 to 6 minutes, pressing down gently, until cooked through.
- Top with okonomiyaki sauce, mayonnaise, bonito flakes and aonori. Slice and serve.
About okonomiyaki
Okonomiyaki is a savoury Japanese pancake made with shredded cabbage bound in a light batter, cooked on a griddle and topped with a sweet brown sauce, mayonnaise, bonito flakes and seaweed. Okonomi means what you like, so the fillings change from cook to cook.
The two famous styles come from Osaka, where everything is mixed into the batter, and Hiroshima, where the pancake is layered with noodles.
Ingredient notes and UK swaps
- Flour: okonomiyaki flour mix is sold in Japanese grocers. Plain flour with a little baking powder and dashi works well.
- Nagaimo: grated mountain yam makes the batter fluffy. Leave it out, or add an extra egg.
- Fillings: thin pork belly slices, prawns, squid, spring onion or cheese.
- Toppings: okonomiyaki sauce (or a mix of ketchup, Worcestershire and soy), Kewpie mayo, bonito flakes and aonori.
Storing
Okonomiyaki is best fresh from the pan. Leftovers keep for 2 days in the fridge and reheat well in a dry frying pan over a medium heat. Add the toppings after reheating.
Tips for the best okonomiyaki
- Shred the cabbage finely so it cooks through and binds into the batter properly.
- Use a plate to help flip the pancake if it feels too large to turn with a spatula alone.
- Press down gently after flipping so the middle cooks through without the outside burning.
What to serve with okonomiyaki
It is a full meal on its own. A simple miso soup on the side rounds it out well.
Getting a properly thick batter
Okonomiyaki batter should be thick enough to hold the cabbage together in a cohesive pancake rather than being a thin, pourable mix, if yours seems too loose, a little extra flour or a rest in the fridge for 20 minutes helps it firm up before cooking.
Frequently asked questions
What does okonomiyaki mean?
It roughly translates to grilled as you like it, since the batter and toppings can be adjusted to whatever you have.
Can I make okonomiyaki vegetarian?
Yes, leave out the bacon and use water instead of dashi, since dashi is usually made with bonito. Add extra vegetables like sweetcorn or mushrooms instead.
Do I need a griddle?
No. A large non stick frying pan with a lid works well.
