how to make


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Okonomiyaki is a savory Japanese pancake that originated in Osaka, a city renowned for its vibrant food culture. The name "Okonomiyaki" comes from the words "okonomi," meaning "what you like," and "yaki," meaning "grilled" or "cooked." This versatile dish allows for a variety of ingredients to be mixed into the batter, such as cabbage, green onions, and pork belly, making it highly customizable based on personal preferences.

Today, Okonomiyaki is most popular in the Kansai region, particularly in Osaka, where it is considered a beloved comfort food. The dish is also widely enjoyed in Hiroshima, which has its own variation with layered ingredients, including noodles. Okonomiyaki's popularity has spread beyond Japan due to its delicious taste and the interactive experience of cooking it on a griddle, making it a favorite in Japanese restaurants worldwide. Its appeal lies in its rich, savory flavors and the fun of choosing and mixing different ingredients, reflecting the spirit of "what you like" in its name.

Image of dish Okonomiyaki


Okonomiyaki Batter

  • Cake Flour: 100g (can substitute with all-purpose flour)
  • Baking Powder: 1 tsp
  • Water: 150ml
  • Instant Dashi: 1 tsp
  • Soy Sauce: 1 tsp
  • Salt: 2 pinches
  • Eggs: 2 large
  • Tempura Bits: 10g (preferably with shrimp or squid)

Inside the Okonomiyaki

  • Cabbage: 300g
  • Green Onions: 2 pcs
  • Pork Belly Slices: 180g (or bacon as an alternative)


  • Katsuobushi (Dried Bonito Flakes)
  • Aonori (Dried Green Seaweed Flakes)
  • Beni Shoga (Red Pickled Ginger)

Alternative to Japanese Mayonnaise

  • Non-Japanese Mayonnaise: 150ml
  • Soy Sauce: 1 Tbsp
  • Sake: 1 tsp

Alternative to Okonomiyaki Sauce

  • Ketchup: 2 Tbsp
  • Worcestershire Sauce: 2 Tbsp
  • Soy Sauce: 1 tsp
  • Honey: 2 tsp


Prepare the Batter

  • Dissolve 1 tsp of instant dashi in 150ml of water.
  • In a bowl, mix 100g of cake flour with 1 tsp of baking powder.
  • Add the dashi broth to the flour mixture and mix lightly.
  • Add 2 pinches of salt and 1 tsp of soy sauce. Mix until smooth.

Prepare the Ingredients

  • Cabbage: Cut off the core and slice the cabbage into 1 cm pieces. Wash and shake off excess water. Pat dry with paper towels.
  • Green Onions: Wash and slice them, not too thinly.
  • Pork Belly: Cut into thirds.

Make the Okonomiyaki Mixture

  • For each okonomiyaki, use half of the batter (120ml).
  • Add half of the cabbage (150g), half of the green onions, 10g of tempura bits, and 1 egg to the batter. Mix well.

Cook the Okonomiyaki

  • Preheat a large frying pan over medium-low heat with 1 Tbsp of vegetable oil.
  • Add the okonomiyaki mixture to the pan and shape it into a round, about 2cm thick.
  • Place half of the pork belly slices on top.
  • Cook for 3 minutes, then flip the okonomiyaki. Cover with a lid and cook for 4 minutes.
  • Remove the lid, flip again, and cook for an additional 2 minutes to crisp up.


  • Transfer the okonomiyaki to a serving plate.
  • Spread okonomiyaki sauce on top.
  • Add Japanese mayonnaise in a zigzag pattern.
  • Sprinkle aonori and katsuobushi on top.
  • Add beni shoga if desired.