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Easy Okonomiyaki Recipe

Easy Okonomiyaki Recipe
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★★★★★

4.7 from 25 reviews

Easy Okonomiyaki is a savory Japanese pancake loaded with shredded cabbage, green onions, and your choice of pork belly or seafood. Topped with tangy okonomiyaki sauce, creamy Japanese mayonnaise, and flavorful seaweed flakes and bonito flakes, this recipe brings authentic street-food style comfort to your kitchen with simple ingredients and steps.

Ingredients

Scale

For the batter:

  • 1 cup all-purpose flour
  • 2/3 cup water or dashi stock
  • 2 large eggs
  • 4 cups finely shredded cabbage
  • 1/2 cup chopped green onions
  • Optional: 1/2 cup tempura scraps (tenkasu)

For the filling:

  • 8–10 slices thinly sliced pork belly or bacon
  • Optional: seafood such as shrimp or squid

For the toppings:

  • Okonomiyaki sauce (store-bought or homemade)
  • Japanese mayonnaise (preferably Kewpie)
  • Aonori (seaweed flakes)
  • Katsuobushi (bonito flakes)
  • Chopped green onions
  • Pickled ginger (beni shoga)

Instructions

  1. Prepare the batter: In a large bowl, combine the all-purpose flour, water or dashi stock, and eggs. Mix until the batter is smooth and free of lumps, which will create the perfect pancake base.
  2. Add vegetables: Gently fold in the finely shredded cabbage and chopped green onions. If using tempura scraps (tenkasu), add them now for extra crunch. Mix carefully until all ingredients are evenly combined.
  3. Preheat the pan: Heat a large non-stick skillet or griddle over medium heat and lightly oil the surface to prevent sticking and ensure a golden exterior.
  4. Assemble the pancake: Pour a portion of the batter mixture onto the skillet to form a round pancake about 1/2-inch thick. Arrange 2-3 slices of pork belly or bacon on top. If including seafood, distribute it evenly over the batter before it sets.
  5. Cook the pancake: Allow the pancake to cook for 4-5 minutes until the bottom is golden brown and firm. Flip carefully using a spatula, then cook the other side for an additional 4-5 minutes, ensuring the pork or seafood is fully cooked and the pancake is cooked through.
  6. Add toppings: Transfer the cooked okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori seaweed flakes, katsuobushi bonito flakes, chopped green onions, and pickled ginger for authentic flavor and presentation.
  7. Serve immediately: Cut the pancake into slices and enjoy the okonomiyaki hot for the best taste and texture.

Notes

  • For a more traditional flavor, use dashi stock instead of water in the batter.
  • Tempura scraps (tenkasu) add crunch but are optional.
  • You can customize the filling with seafood or vegetables based on preference.
  • Use a non-stick pan to prevent sticking and achieve a perfect crust.
  • Serve immediately since okonomiyaki tastes best hot and fresh.

Nutrition

Keywords: Okonomiyaki, Japanese pancake, savory pancake, street food, cabbage pancake, pork belly, seafood pancake

Find it online: https://thefoodrecipe.com/easy-okonomiyaki-recipe/