Name: Okonomiyaki – Japanese Savoury Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 bacon slices (sliced, fat & rind removed, substitute with pork belly if desired); ⅔ cup plain flour / all purpose flour; 2 tbsp cornstarch / cornflour; ½ cup warm water; 1 tsp dashi powder (dissolved in warm water, can substitute with chicken or vegetable stock powder); 3 eggs; ¼ cabbage (300 g / 10.5 oz, wombok / napa, finely shredded); 1-2 spring onions / green onions (sliced; half for batter & half for garnish); ½ cup corn (tinned); 1 tbsp vegetable oil (for cooking); 2 tbsp kewpie mayonnaise; 2 tbsp okonomiyaki sauce; 1 tsp seaweed flakes / aonori; 1 tsp bonito flakes / katsuobushi

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Introduction

Okonomiyaki is a popular Japanese savory pancake packed with cabbage, bacon, and a delicious blend of flavors. Crispy on the outside and tender inside, it’s perfect for a comforting meal any day of the week. This recipe offers an easy way to recreate this classic street food at home.

A round okonomiyaki pancake sits on a white plate, showing at least three visible layers starting with a base of cooked cabbage and vegetables in green and white shades, followed by a soft golden-brown batter layer, then topped with even lighter golden crispy edges. The top is covered with thick dark brown sauce spread evenly under white mayo drizzled in thin, wavy lines crossing the pancake. In the center, a small pile of light brown, thin bonito flakes moves slightly, crowned with chopped fresh green onions. The plate is set on a white marbled surface, with a small white bowl of dark dipping sauce blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bacon slices (sliced, fat & rind removed, substitute pork belly if desired)
⅔ cup plain flour (all-purpose flour)
2 tbsp cornstarch (cornflour)
½ cup warm water
1 tsp dashi powder (dissolved in warm water, substitute chicken or vegetable stock if needed)
3 eggs
¼ head cabbage (300 g / 10.5 oz, wombok / napa, finely shredded)
1–2 spring onions (green onions, sliced; half for batter, half for garnish)
½ cup corn (tinned)
1 tbsp vegetable oil (for cooking)
2 tbsp Kewpie mayonnaise
2 tbsp okonomiyaki sauce
1 tsp seaweed flakes (aonori)
1 tsp bonito flakes (katsuobushi)

Instructions

Step 1: Fry the bacon in a pan over medium heat until cooked through and crispy. There is no need to add oil, as the bacon will release its own fat. Set the cooked bacon aside to cool.
Step 2: In a jug, beat the eggs with the warm water and dissolved dashi powder until combined. In a large mixing bowl, add the plain flour and cornstarch, then pour in the egg and dashi mixture. Stir gently until the batter is smooth.
Step 3: Add the shredded cabbage, half of the sliced spring onions, cooled bacon, and corn to the batter. Mix lightly to coat the ingredients evenly, being careful not to overmix to keep the cabbage fluffy. If there is excess liquid at the bottom, add a little more chopped cabbage and fold it in gently.
Step 4: Heat the vegetable oil in a large frying pan over medium heat. Scoop the batter mixture onto the pan, shaping it into a circle about 10 cm (4 inches) wide. Cook for several minutes on each side until the pancake is lightly browned and cooked through.
Step 5: Transfer the cooked okonomiyaki to serving plates. Drizzle with Kewpie mayonnaise and okonomiyaki sauce. Finish by sprinkling with seaweed flakes, bonito flakes, and the remaining spring onion slices. Optionally, add pickled ginger and Japanese seven-spice for extra flavor.

Tips & Variations

Use pork belly instead of bacon for a richer, juicier pancake.
If you can’t find dashi powder, substitute with chicken or vegetable stock powder dissolved in warm water.
Add shredded carrots or chopped mushrooms to the batter for extra texture and flavor.
Serve with a side of pickled ginger for a traditional touch.

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat to preserve the crispy edges, or warm briefly in a microwave. Avoid reheating too long to keep the texture intact.

How to Serve

A golden-brown okonomiyaki pancake sits in the center of a white plate, topped with thick, dark brown sauce spread across the surface, alternating with thin white mayonnaise drizzles in vertical lines. On top, there is a scattering of light, thin bonito flakes that look slightly curled, and a sprinkling of green seaweed powder. A woman's hand is delicately sprinkling the toppings over the pancake, and the whole scene is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki vegetarian?

Yes, simply omit the bacon and bonito flakes. You can add mushrooms, tofu, or other vegetables to boost flavor instead.

What is the best way to serve okonomiyaki?

Okonomiyaki is best served hot, drizzled with okonomiyaki sauce and Kewpie mayonnaise, and topped with seaweed flakes and bonito flakes. These toppings enhance the authentic taste and texture.