Okonomiyaki – Japanese Savoury Pancakes are a soul-satisfying delight that brings the vibrant energy of Osaka’s street food right into your kitchen. With their crisp golden edges, comforting cabbage filling, and signature sweet-salty sauces, these pancakes are guaranteed to win over both adventurous eaters and picky kids alike.
Why You’ll Love This Recipe
- Big Japanese Flavor, No Special Skills Needed: Okonomiyaki brings beloved street food flavor home with just a frying pan and easy-to-find ingredients.
- Customizable for Everyone: You can change up fillings, toppings, or sauces to suit picky eaters or adventurous flavor seekers.
- Crispy Meets Tender: That irresistible contrast of golden edges and pillowy cabbage interiors makes every bite truly crave-worthy.
- Quick Weeknight Wonder: From prep to plate in around half an hour, it’s perfect for busy weeknights or satisfying weekend cravings.
Ingredients You’ll Need
The beauty of Okonomiyaki – Japanese Savoury Pancakes is how approachable the pantry staples are, yet each one plays a special role in creating that iconic layered flavor and texture. From fresh cabbage to crispy bacon, trust that each ingredient pulls its weight for the final wow-factor!
- Bacon slices: Provides smoky, savory notes and crispy texture – sub pork belly for something extra indulgent.
- Plain flour (all-purpose): Forms the simple batter structure and gives the pancakes their comforting chewiness.
- Cornstarch (cornflour): Lightens up the batter, preventing heaviness and ensuring a tender bite.
- Warm water + dashi powder: The secret to umami depth; dashi brings subtle oceanic richness (sub chicken or veggie stock if needed).
- Eggs: Binds everything together and gives the batter its wonderful fluffiness.
- Cabbage (wombok/napa): The heart of the pancake – brings sweet crunch, keeps the interior juicy, and is practically the soul of okonomiyaki.
- Spring onions/green onions: Bright, oniony zing, used in both the batter and as a fresh final flourish.
- Corn (tinned): Adds pops of sweetness and lovely color contrast throughout.
- Vegetable oil: For crisp, golden edges when pan-frying.
- Kewpie mayonnaise: Creamy, tangy, and so essential for the classic Japanese street-food finish.
- Okonomiyaki sauce: Sweet, tangy, and savory—this glossy sauce can be bought or quickly made at home.
- Seaweed flakes (aonori) & bonito flakes (katsuobushi): The finishing flavor bomb—each adds that signature umami and a little visual drama!
Variations
One of the biggest joys of making Okonomiyaki – Japanese Savoury Pancakes is how easy they are to tweak for whatever (or whoever) you’re cooking for. Don’t be afraid to play with new fillings or toppings using what’s in season or already in your fridge!
- Vegetarian Okonomiyaki: Skip the bacon and add mushrooms, grated carrots, or even sweet potato for heartiness without meat.
- Seafood-Style: Toss in peeled shrimp, chopped squid, or delicate scallops for a classic Hiroshima-style spin.
- Gluten-Free: Swap flour for your favorite gluten-free blend and be sure your sauces are gluten-free too.
- Cheesy Upgrade: Mix some shredded cheese into the batter or melt it over the top for a comfort food fusion.
How to Make Okonomiyaki – Japanese Savoury Pancakes
Step 1: Prep and Cook the Bacon
Start by slicing your bacon (or pork belly) into small pieces and frying them in a nonstick pan over medium heat. You don’t need extra oil; let the bacon sizzle in its own fat until it’s crisp and golden. Transfer to a plate and let it cool while you get the other ingredients ready.
Step 2: Whisk Up the Batter
In a jug, dissolve the dashi powder in warm water and let it cool slightly. Beat the eggs into the dashi mixture. In your largest mixing bowl, add flour and cornstarch, then pour the wet mixture over and stir with a spatula until you have a smooth, lump-free batter.
Step 3: Load Up the Veggies and Bacon
Finely shred the cabbage and add it to the batter along with half of your sliced spring onions, the cooled crispy bacon, and corn. Gently mix everything until just coated—try not to over-mix, so your cabbage stays fluffy and light!
Step 4: Pan-Fry the Pancakes
Heat a drizzle of vegetable oil in a large nonstick frying pan over medium heat. Scoop out portions of the mixture, shaping each into a thick round about 4 inches wide. Let them cook undisturbed until the bottoms are golden, then gently flip and cook until both sides are crispy and the inside is cooked through.
Step 5: Pile On the Toppings
Transfer the hot pancakes to plates. Generously drizzle with kewpie mayo and okonomiyaki sauce, then finish with a snowfall of aonori (seaweed flakes), dancing bonito flakes, and the rest of your spring onions. Add pickled ginger or Japanese 7-spice if you love a little punch!
Pro Tips for Making Okonomiyaki – Japanese Savoury Pancakes
- Cabbage Matters: Use napa (wombok) cabbage and slice it extra-fine—this keeps the pancakes tender inside without any raw chunks.
- Rest the Batter Briefly: Let your batter sit for just 5-10 minutes before frying; it helps hydrate the flour for the fluffiest results.
- Don’t Crowd the Pan: Give each pancake enough space to crisp the edges and make flipping much easier.
- Finishing Touches: Add toppings while the pancakes are still hot—the heat makes bonito flakes “dance” and melds sauces for maximum flavor.
How to Serve Okonomiyaki – Japanese Savoury Pancakes
Garnishes
Classic Okonomiyaki – Japanese Savoury Pancakes deserve their glorious finishing touches: zigzags of creamy kewpie mayo, a rich layer of okonomiyaki sauce, a sprinkle of seaweed flakes (aonori) for the ocean breeze, fluttery bonito flakes for a savory “wow,” and a final flourish of sliced spring onions for fresh color and bite.
Side Dishes
Pair your pancakes with a bowl of steaming miso soup, a crisp cucumber salad, or some quick-pickled veggies for refreshing crunch. These easy extras balance out the richness and make it feel like a proper Japanese feast—right at your own table.
Creative Ways to Present
Cut Okonomiyaki into wedges like pizza for casual sharing at parties, or serve mini versions as bite-sized appetizers. For an extra-Japanese touch, scatter with colorful pickled ginger slices, or personalize each pancake with unique toppings at an “Okonomiyaki Bar”—guests can drizzle, sprinkle, and layer to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Leftover Okonomiyaki – Japanese Savoury Pancakes keep beautifully in the fridge! Once cooled, wrap each pancake tightly in plastic wrap or store in an airtight container and refrigerate for up to 3 days. Keep toppings separate so the pancakes don’t get soggy.
Freezing
You can absolutely freeze Okonomiyaki for future snacking. Place cooled, untopped pancakes between sheets of baking paper and freeze in an airtight bag for up to 2 months. Thaw in the fridge overnight for best results.
Reheating
For the crispiest reheated Okonomiyaki – Japanese Savoury Pancakes, use a nonstick skillet over medium-low heat or pop them in a 180°C (350°F) oven for 8-10 minutes. Microwaving works in a pinch, but you’ll miss out on those delicious crispy edges!
FAQs
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Can I use a different type of cabbage in Okonomiyaki – Japanese Savoury Pancakes?
Yes, you can! While napa (wombok) cabbage is traditional for its tender texture, regular green cabbage or even savoy cabbage works well—just slice it as finely as possible.
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What if I can’t find okonomiyaki sauce?
No worries! Mix ketchup, Worcestershire sauce, a splash of soy sauce, and a pinch of sugar for a simple DIY version that gets very close to the classic taste.
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Are Okonomiyaki – Japanese Savoury Pancakes gluten-free?
Not as written, since they include wheat flour. But you can easily substitute with a gluten-free flour blend and ensure your sauces are gluten-free to accommodate your needs.
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Can I make the batter ahead and fry pancakes later?
It’s best to mix and fry the pancakes right away for the fluffiest texture—cabbage releases water over time, which can thin the batter. You can prep the veggies and bacon in advance, then mix and cook just before serving!
Final Thoughts
If you’ve never experienced the joy of Okonomiyaki – Japanese Savoury Pancakes fresh from the pan, now’s your chance—this recipe is an instant, crowd-pleasing favorite that will have everyone reaching for seconds. Have fun personalizing, get saucy with the toppings, and enjoy a delicious slice of Japanese comfort any night of the week!
