Okonomiyaki (Osaka Style)

Okonomiyaki Osaka-Style (関西風お好み焼き)

Okonomiyaki means "griddled as you like it," and it's a savory cabbage pancake that can be customized to your liking with various mix-ins and toppings. It's a satisfying meal loaded with veggies that can be thrown together from just about anything, making it a great way to use leftovers and bits and bobs from the fridge. 

Okonomiyaki is broadly divided into two styles: Osaka (Kansai) and Hiroshima. I'm focusing on the former in this recipe, with a batter that includes cabbage, scallions, and tempura flakes topped with a layer of crispy pork belly. 

Why My Recipe Works

• Using dashi instead of water makes for a flavorful and umami-rich Okonomiyaki. 
• Weaving the pork belly gives this a thick, crispy layer of delicious pork on top and prevents the individual slices from falling off from the pancake when you flip it. 
• Slowly cooking this savory Japanese pancake over low heat ensures the cabbage ends up tender and sweet while the pork on the outside gets nice and crispy. 
• Date syrup and a small amount of curry powder add subtle caramel and spice notes that take the homemade okonomiyaki sauce to a whole new level.

Ingredients for Osaka-Style Okonomiyaki Batter

• Eggs - Eggs provide the leavening for the batter while giving the Okonomiyaki a moist, tender texture. Because this recipe doesn't use yamaimo, I've doubled the amount of egg. 
• Flour - The standard wheat flour in Japan, called hakurikiko (薄力粉), has a much lower gluten content of 7-9%, closer to cake flour or pastry flour than all-purpose flour. This makes for a lighter and more tender pancake; however, it's possible to make this Okonomiyaki recipe with all-purpose flour if you use cold ingredients and are very careful not to overmix it. 
• Dashi - Dashi is a Japanese soup stock typically made from konbu (kelp) and katsuobushi (dried, smoked, and fermented skipjack tuna flakes). Check out this post on homemade dashi for everything you need to know about this. If for some reason, you can't find the ingredients to make it, you can substitute vegetable or chicken stock or use water instead. 
• Cabbage - Cabbage makes up most of the bulk of this savory Japanese pancake, and it's a defining ingredient of Osaka-style Okonomiyaki. I always use common green cabbage for this dish, but other types of cabbage, like Napa or red cabbage, will also work.
• Scallions - Since cabbage doesn't have a ton of flavor, a generous amount of chopped green onions contribute a ton of flavor to the pancakes. You can also use other members of the allium family, such as chives, onions, or garlic scapes. 
• Tenkasu (optional) - Tenkasu are the little flakes of loose tempura batter you end up with when you make tempura. I usually skim these off and store them in my freezer for recipes like this. They don't stay crispy in the Okonomiyaki but add a nice flavor to the batter. 
• Yamaimo (optional, not included) - Yamaimo (sometimes called nagaimo) is a type of yam with a thick mucilaginous texture and is a traditional ingredient for Okonomiyaki. I've omitted it from this recipe because it can be difficult to find outside of Japan, but if you can find it, you can puree ¼ to ½ cup of yamaimo on the rasp side of a box grater and substitute it for one of the eggs. 
• Other ingredients - As the name implies, Okonomiyaki is meant to be customized with ingredients you like, kinda like a Japanese pizza. These can be seafood like shrimp, octopus, or squid; proteins like bacon, sausage, or cheese; vegetables like carrots, celery, or squash; mushrooms like shiitake, maitake, or shimeji; or herbs like shiso, basil, or thyme. Get creative here and work with what you have in the fridge. 

Classic Toppings for Osaka Okonomiyaki

• Pork belly - The pork belly technically isn't a topping, but because it's optional and cooked on top of the pancake, I've thrown it in with the toppings. It's essential to use very thinly sliced pork belly here (sliced for hot pot), or it will end up greasy and chewy. You can also use bacon, but be aware that it will increase the amount of salt in your Okonomiyaki. 
• Okonomiyaki sauce - The traditional sauce used to top Okonomiyaki is a sweet, savory, tangy, and spicy fruit sauce similar to my homemade tonkatsu sauce but a little thicker. While this is the only traditional sauce used to top Okonomiyaki, this is another area you could get creative, and I've used everything from a cheesy bechamel to BBQ sauce as a topping. 
• Aonori - Aonori means "green nori" in Japanese. It's a specific type of seaweed with an emerald green color and a strong aroma that smells like a fresh ocean breeze. 
• Mayonnaise - Japanese mayonnaise tastes tangier and more umami-rich than Western mayo. It also tends to come in squeeze bottles with a narrow tip, making it perfect for decorating Okonomiyaki. Kewpie mayo is a common brand in Japan. Sriracha mayo would also be a great choice here.
• Katsuobushi - Katsuobushi are the thin tan flakes you often see dancing atop a piping hot okonomiyaki. They're made from skipjack tuna (sometimes mislabelled "bonito flakes") that's been dried, smoked, and fermented, which increases the fish's amino acid and nucleic acid content while turning it into a thick block that's as hard as wood. These blocks are then shaved paper-thin on a plane. The smoky-umami packed flakes are used in both the dashi in the batter as well as for topping the pancake. 
• Benishoga - Benishoga literally means "red ginger," and it's a type of pickled ginger made by soaking young ginger in ume vinegar, which traditionally gets its vibrant magenta hue from red shiso leaves. 
• Other toppings - Like the mix-ins, you can get creative with the toppings. Some ideas include chopped herbs, scallions, parmesan cheese, kimchi, or mentaiko. 

Ingredients for Okonomiyaki Sauce

• Worcestershire sauce - Worcestershire sauce is the backbone of Okonomiyaki sauce, contributing loads of spices and a vinegary tang. I used Lea & Perrins brand. 
• Ketchup - Ketchup contributes most of the fruity flavor to this savory pancake sauce while increasing its viscosity. 
• Date syrup - Dates are a core component of traditional okonomiyaki sauce recipes, adding sweetness and a marvelous caramel flavor. If you can't find it, honey or maple syrup will work in a pinch. 
• Oyster sauce - The oyster sauce has a nice balance of savory and sweet tastes that adds a ton of umami to our Okonomiyaki sauce recipe while also contributing thickness. 
• Curry powder - In Japanese cuisine, there is a concept called kakushiaji, which literally means "hidden taste." It refers to an ingredient added in such a small quantity that its inclusion is not immediately apparent. Curry powder serves the role here, and the blend of spices adds depth and complexity to the sauce without making it taste like curry. 

How to Make Okonomiyaki Sauce

You first want to mix the curry powder with the Worcestershire sauce to moisten the powder; otherwise, you'll end up with lumps that are hard to incorporate into the sauce. 

Then you can combine this with the ketchup, date syrup, and oyster sauce. This sauce can be kept for weeks in the fridge, so you can make a bigger batch. It can be used to season dishes like yakisoba or yaki udon, and it's also a delicious condiment for fried foods such as tonkatsu. 

How to Make Osaka Okonomiyaki (Step‑by‑Step)

Prep the Veggies

• Halve each cabbage leaf through the center of the stem, then slice into thin ribbons perpendicular to the stem so the thicker ribs cook through evenly.
• Chop the scallions.
• 💡TIP: Aim for fine, even shreds. Uniform size ensures the cabbage cooks through evenly.

Make the Batter

• Whisk eggs with cold dashi until the mixture is uniform in color.
• Pour into the flour and stir until mostly combined with no big dry lumps.
• Pour the batter over the cabbage, scallions, and tenkasu in a large bowl and fold together until everything is coated in a thin layer of batter. Do not over mix.

🧪SCIENCE: The more you mix wheat flour the more gluten it will develop. This will make your pancake chewy, which is why you want to avoid over mixing.

Make the Okonomiyaki

• Watch the video below to learn the pork belly weave. When you have a woven mat, dust the top lightly with flour using a tea strainer.
• Preheat a frying pan, skillet, or griddle over medium-low until hot. Oil lightly, then pile the okonomiyaki mixture in the center.
• Use 2 spatulas to press the top to settle the mound, and press together around the edges so you form a thick round pancake of even thickness.
• Flip the pork weave onto the okonomiyaki, center it, peel away the paper, and tuck any loose flaps under the edges of the pancake.
• Reduce the heat and cook slowly for about 7 to 9 minutes so the outside does not burn before the center cooks through.

Flip, Finish, and Sauce

• Flip when the bottom is golden and the pancake is cooked a little over halfway. The easiest way to do this is by using two spatulas from opposite sides of the okonomiyaki. The hard way is to flip it using the pan, but this requires a lot of practice.
• After flipping, press down on it to flatten out any large air pockets and ensure the pork makes good contact with the pan.
• Cook the second side 6 to 7 minutes. If you're not using pork belly, add another tablespoon of oil around the rim of the pan after the flip.
• The pork belly will render out a lot of fat, so tilt the pan and use wadded paper towels with tongs to soak up excess fat towards the end.
• Once it's done cooking, flip your okonomiyaki onto a serving plate and slather on the okonomiyaki sauce. Garnish with aonori, mayonnaise, katsuobushi, and serve with a side of benishoga.

Make Ahead Storage & Reheating

Let the okonomiyaki cool completely on a rack, then store without sauce or toppings. Place in an airtight container and store for up to 3 days in the refrigerator. For longer storage, wrap each pancake tightly, place in a freezer bag, and freeze for up to 1 month.

• Stovetop: Defrost in microwave oven first if frozen. In a skillet over medium heat with oil for 2-3 minutes per side until hot.
• Air fryer: 350°F (180°C) for 5-7 minutes (longer if frozen), flipping halfway.
• Oven: 350°F (180°C) on a rack for 8-12 minutes (longer if frozen).
• Microwave oven: 1 minute at full power if refrigerated. 3 minutes at 600 watts if frozen.

Serve this With

Round out your okonomiyaki night with festival-friendly sides and noodles. For extra sizzle, toss up a pan of Yakisoba (Japanese stir-fried noodles), or go for the chewy comfort of Yaki Udon. For more veggies, pound out a batch of my spicy Smashed Cucumber Salad. Like most places, street food in Japan often involves fried foods and whether you make a batch of my crispy Chicken Karaage or my Toriten Chicken Tempura there are lots of ways to add more protein to this meal. To finish with sweet festival vibes, try grilling up a few skewers of Mitarashi Dango or Taiyaki (fish-shaped pastry).

📖 Recipe

Okonomiyaki (Osaka-Style)

By: Marc Matsumoto

5 from 6 votes

Print Pin

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Yield 3 servings

Equipment

1 Small Glass Bowl

1 Medium Glass Bowl

1 Large Glass Bowl

1 Parchment Paper

1 10-inch Non-stick Frying Pan

2 Turner (Spatula)

1 Spatula

1 Whisk

1 Cooking Chopsticks

Units

Grams + US CupsUS Standard

Ingredients 

1x2x3x

For Okonomiyaki

• 2 large eggs
• 120 grams flour (~ 1 cup)
• ½ cup dashi stock
• 300 grams cabbage (thinly shredded)
• 30 grams scallions (chopped)
• 30 grams tenkasu (optional)
• 250 grams pork belly (8 very thin slices)
• 2 teaspoons flour (for dusting)
• 1 tablespoon vegetable oil

For Okonomiyaki Sauce

• ¼ teaspoon curry powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon date syrup
• 1 tablespoon oyster sauce

Okonomiyaki Toppings

• Aonori
• Japanese mayonnaise
• Katsuobushi
• Benishoga

Instructions

Step PhotosNo Photos

Cook ModePrevent your screen from going dark

• Make the okonomiyaki sauce by whisking together the ¼ teaspoon curry powder and 1 tablespoon Worcestershire sauce. Once the mixture is free of lumps, add the 1 tablespoon ketchup, 1 tablespoon date syrup, and 1 tablespoon oyster sauce and stir to combine.
  
• To make the Okonomiyaki batter, whisk the 2 large eggs and ½ cup dashi stock together until uniform.
  
• Add this mixture to the 120 grams flour and stir until there are no large clumps of flour remaining. Be careful not to over-mix it.
  
• Pour the batter over the 300 grams cabbage, 30 grams scallions, and 30 grams tenkasu and stir together until the ingredients are evenly distributed and covered in batter.
  
• Watch the video above to learn how to weave the 250 grams pork belly strips together. Add 2 teaspoons flour into a tea strainer and evenly dust the weave with a thin layer of flour.
  
• To cook your Okonomiyaki, heat a frying pan or griddle over medium-low heat until hot. Add the 1 tablespoon vegetable oil and then dump the okonomiyaki batter into a pile in the center of the pan.
• Use two spatulas to shape the Okonomiyaki into a thick round pancake, pressing on the top to compress any air pockets and ensure your pancake is the same thickness.
  
• Invert the pork belly weave on top of the cabbage pancake and ensure it's centered before peeling away the parchment paper. Use your spatulas to tuck any overhanging pork around the edges of the Okonomiyaki.
  
• Reduce the heat to low and let the savory pancake pan-fry for 7-9 minutes on this side.
• Once the Okonomiyaki is cooked halfway through and the bottom side has browned, use two spatulas to flip it over. Alternatively, you can invert another frying pan over the one you are using and use oven mitts and towels to flip the two pans over to get the pancake into the second pan. Be careful not to drip or splash hot oil onto yourself.
  
• Use your spatulas to press the cabbage pancake to ensure even contact with the pan. Then, continue frying the Okonomiyaki on the second side for another 6-7 minutes or until the pork belly has browned and crisped up. If you aren't using pork belly, you will need to add some more oil to the pan to ensure the second side browns evenly.
  
• When the Okonomiyaki is almost done, tip the pan to one side and use wadded-up paper towels to soak up all the excess fat that accumulates.
  
• Use your spatulas to flip the Okonomiyaki over one more time, and serve it by sliding the pancake onto a plate.
  
• Slather the top of your Japanese pancake with the Okonomiyaki Sauce. Top with Aonori, Japanese mayonnaise, Katsuobushi, and Benishoga.
  

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Nutrition Facts

Calories • 518kcalCarbohydrates • 45gProtein • 16gFat • 30gSaturated Fat • 11gPolyunsaturated Fat • 4gMonounsaturated Fat • 14gTrans Fat • 0.01gCholesterol • 160mgSodium • 505mgPotassium • 480mgFiber • 4gSugar • 8gVitamin A • 416IUVitamin C • 40mgCalcium • 97mgIron • 4mg

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