Easy Okonomiyaki Recipe (2024)

This Easy Okonomiyaki recipe will give you a taste of Japan and it is ready in 30 minutes! It’s a Japanese savory pancake that combines cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.

This Okonomiyaki recipe is such a delightful explosion of flavors! At its heart, it’s a savory pancake, and the cabbage gives it a nice crunch. The green onions add a zesty kick. I absolutely adore the tanginess from the red pickled ginger.

Now, if you decide to add shrimp – which I totally recommend if you’re a seafood lover like me – it gives a slight sweetness and a chewy texture that complements the pancake.

The bacon? Oh my! It introduces a salty, smoky taste. But the magic truly begins with the toppings. The Okonomi sauce is savory and a little sweet, and the Kewpie mayonnaise adds a creamy richness. Sprinkle on the Aonori (seaweed flakes), and you get that unmistakable ocean aroma. The dancing bonito flakes not only look mesmerizing but add a smoky, umami punch.

Why We Love This Recipe

• This recipe is ready in 30 minutes!
• Every bite of this pancake is a journey – it’s crispy, soft, tangy, sweet, and savory all at once.
• You can customize it according to what you have in hand or your personal preferences. Want to throw in some more veggies? Go for it! More protein? Why not? It’s all about making it your own.
• I love the visual appeal of this dish. Let’s be real – who can resist the sight of those dancing bonito flakes on top? The drizzle of sauces, the vibrant colors of the ingredients – it’s a feast for the eyes as much as it is for the taste buds.
• The process of making Okonomiyaki can be quite fun, especially if you’re cooking with family or friends. Flipping the pancake, adding toppings, and watching the bonito flakes move from the heat – it’s almost like a Japanese culinary show in your own kitchen.

Styles of Okonomiyaki

This recipe is for Osaka Okonomiyaki also called Kansai-style Okonomiyaki. This Osaka-style Okonomiyaki recipe is the predominant version of the dish, found throughout most of Japan.

The batter is made of flour, grated nagaimo (a long type of yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, and vegetables. You can learn more about Okonomiyaki on Wikipedia.

We first tried both the Hiroshima-style and the Osaka-style Okonomiyaki in Japan a few years ago and found both were delicious, but it looked like a difficult recipe with hard to get nagaimo yams and other Japanese ingredients.

Below is a photo of Hiroshima Okonomiyaki that we had in Japan. The Hiroshima-style Okonomiyaki is built in layers and this one has noodles in it.

Recipe Ingredients

Variations

How to Make Okonomiyaki

Step #1: Preheat the griddle to 400 degrees F (you can also use a non-stick pan or skillet).

Step #2: In a large bowl, use a whisk to combine the Okonomiyaki Flour and water until the okonomiyaki batter is smooth.

Step #3: Add the cabbage, onions, tempura bits, pickled ginger and shrimp (if you are including the optional shrimp) into the okonomiyaki batter and mix well for at least 30 seconds so that the cabbage is well coated. Please note that you can also use the pickled ginger as a topping to taste instead of mixing it into the batter. Both ways are delicious!

Step #4: Add the eggs into the cabbage mixture and mix lightly for about 15 seconds so that the eggs are just combined with the cabbage.

Step #5: Oil the preheated griddle. Use ½ of the mixture for each round pancake and pour onto the griddle. It is easier to cook each pancake separately, so you may want to do what I say, not what I do in cooking both together as shown below.

Step #6: Use a large, wide pancake spatula to gently flatten and form the pancakes until they are about 12” in diameter and about ¾” thick. Do not push down too hard with the spatula as you want a fluffy pancake.

Step #7: Add the bacon pieces to cover the top of the pancake without overlapping them. In the photo below, I have only added 3 pieces of bacon for a lighter recipe, but you should be able to get 6 of the half slices of bacon onto the top of the pancake.

Step #8: Cook for about 3 minutes, then use 2 large, wide pancake spatulas to flip the pancake over so that the bacon side is down and cook for 4 minutes.

Step #9: Flip the pancake over again so that the bacon side is back on top and cook for 3 minutes or until the pancake is firm and browned, but not burnt.

Step #10: Remove the Okonomiyaki pancake to a plate and drizzle Okonomi sauce in a back and forth pattern. Drizzle the pancake with Kewpie mayonnaise in a back and forth pattern that is perpendicular to the Okonomi sauce. Sprinkle with the Aonori (seaweed flakes). Sprinkle with the Katsuobushi (bonito flakes) and watch them move due to the heat.

Expert Tips

Chill the Batter: If you have some extra time, let the batter rest in the fridge for about 30 minutes before cooking. This allows the flavors to meld and can result in a smoother, more cohesive batter.

Flip with Confidence: Flipping can be tricky, especially with a loaded pancake. I’d suggest using two spatulas to ensure the pancake doesn’t break apart. Also, a swift, confident motion works best.

Check for Doneness: The cooking times provided are a guide, but factors like your stove’s heat can vary. To check if the pancake is done, you can insert a toothpick or skewer in the center. If it comes out clean or with just a few crumbs, you’re good to go.

Play with Toppings: Don’t limit yourself to the toppings mentioned. Feel free to get creative! Thinly sliced avocados, drizzles of spicy mayo, or even a sprinkle of sesame seeds can be delicious additions.

Heat Control: When cooking, especially if using a non-stick pan, ensure the heat isn’t too high. A moderate temperature helps the pancake cook evenly without burning the exterior.

Frequently Asked Questions

Storage and Reheating Info

Cool leftover Okonomiyaki before storing in an airtight container in the fridge for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Thaw in the refrigerator or on the countertop. For reheating, the oven at 350°F for 10-15 minutes is recommended for the best texture, but a stovetop on medium heat or a microwave can also be used for quick reheats.

This Okonomiyaki recipe is often misspelled as: okinomiyaki recipe, okonomoyaki recipe, okonomyaki recipe, okonomiaki recipe, okonamiyaki recipe and okonimiyaki recipe.