🥢 Easy Made Savory Japanese Okonomiyaki

Savory Japanese Okonomiyaki 🥬 Crispy Edges | 🍤 Savory & Satisfying | 🍳 Customizable Perfection
⭐️⭐️⭐️⭐️⭐️ (4.9 by home cooks and street food fans alike)

If you’ve never tried Okonomiyaki, get ready to fall in love. This savory Japanese pancake is packed with cabbage, green onions, and your favorite mix-ins — then topped with creamy mayo, tangy okonomiyaki sauce, and a flurry of bonito flakes that dance in the steam.

The name literally means “grill as you like it”, and that’s exactly what makes it so fun. Whether you load it with shrimp, pork belly, or just veggies, Japanese Okonomiyaki is a comforting, crispy, and flavor-packed dish that tastes like pure happiness on a plate.

Why You’ll Love This Savory Japanese Okonomiyaki

⏱️ Prep Time: 15 minutes
🍳 Cook Time: 15 minutes
🍽️ Serves: 2–3
💰 Cost: Around $6
🔥 Flavor: Savory, tangy, and umami-rich
💡 Perfect For: Weeknight dinners, brunch, or Japanese street food nights

Ingredients – Customizable and Delicious

Pancake Base

• 1 cup all-purpose flour
• 2/3 cup dashi or water
• 2 eggs
• ½ tsp salt
• 2 green onions, sliced
• ½ cup thinly sliced pork belly (or shrimp, squid, or bacon)
• 2 cups finely shredded cabbage
• ¼ tsp sugar

Toppings

• Okonomiyaki sauce (store-bought or homemade – see below)
• Japanese mayonnaise (like Kewpie)
• Bonito flakes (katsuobushi)
• Aonori (dried seaweed flakes)
• Pickled ginger (beni shoga)

Homemade Okonomiyaki Sauce

Mix together:

• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• ½ tsp soy sauce
• ½ tsp sugar

How to Make Savory Japanese Okonomiyaki – Crispy, Fluffy, and Totally Addictive

Step 1: Make the Batter

In a large bowl, whisk together flour, dashi (or water), and eggs until smooth. Stir in shredded cabbage, green onions, salt, and sugar. Mix gently until just combined — you want everything coated but not heavy.

Step 2: Cook the Pancake

Heat a large skillet or griddle over medium heat and lightly oil it. Spoon the batter into a round pancake shape (about 1 inch thick). Place the pork belly slices (or chosen protein) on top of the uncooked side.

Cook for 4–5 minutes until golden and firm on the bottom, then carefully flip. Cook another 4–5 minutes until the pork is crisp and the pancake is cooked through.

Step 3: Glaze and Garnish

Brush the top with okonomiyaki sauce and drizzle generously with Japanese mayo. Sprinkle with aonori, bonito flakes, and a touch of pickled ginger.

How to Serve Japanese Okonomiyaki

🥢 Fresh off the griddle with chopsticks or a small spatula
🍶 With a side of miso soup or rice
🍤 Top with shrimp, bacon, or cheese for your own twist
🌿 Serve as a main course or a shareable appetizer

What Everyone’s Saying About This Savory Japanese Okonomiyaki

“Crispy, savory, and full of umami — it’s my favorite Japanese comfort food!”
⭐️⭐️⭐️⭐️⭐️ – Naomi S.

“I made it for friends, and everyone went back for seconds. So easy to customize!”
⭐️⭐️⭐️⭐️⭐️ – Leo A.

“The sauce and mayo combo makes it absolutely irresistible.”
⭐️⭐️⭐️⭐️⭐️ – Emma R.

Savory Japanese Okonomiyaki – The Ultimate Japanese Pancake

Okonomiyaki is Japan’s famous savory pancake — a golden, crispy-on-the-outside, soft-on-the-inside dish packed with cabbage, green onions, and your favorite fillings, then drizzled with tangy okonomiyaki sauce and creamy Japanese mayo. The name literally means “grilled as you like it,” and that’s the beauty of this recipe — it’s endlessly customizable, utterly comforting, and irresistibly delicious!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 pancakes

Course: Main Dish, Street Food

Cuisine: Japanese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Batter:

• 1 cup all-purpose flour
• ½ cup dashi or water
• 2 large eggs
• ¼ teaspoon salt
• ½ teaspoon soy sauce
• 3 cups finely shredded cabbage
• 2 green onions chopped
• ½ cup cooked shrimp squid, or thinly sliced pork belly (optional)

For Topping:

• Okonomiyaki sauce store-bought or homemade – see below
• Japanese mayonnaise Kewpie recommended
• Aonori seaweed flakes, for garnish
• Bonito flakes katsuobushi, for garnish
• Pickled ginger beni shoga, optional

Optional Homemade Okonomiyaki Sauce:

• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Mix together in a small bowl until smooth.

Equipment

• Non-stick skillet or griddle
• Mixing bowls
• Spatula

Method

 

1. Prepare Batter – In a large bowl, whisk flour, dashi, eggs, salt, and soy sauce until smooth.
2. Add Vegetables – Fold in shredded cabbage and green onions. Add any proteins (shrimp, squid, or pork) and mix gently until evenly combined.
3. Heat Pan – Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface.
4. Cook Pancake – Pour about 1 cup of batter into the pan and shape it into a thick circle (about 6 inches wide). Cook 3–4 minutes until the bottom is golden and crisp.
5. Flip Carefully – Use two spatulas to flip the pancake. Cook another 3–4 minutes on the other side, pressing gently.
6. Add Toppings – Once cooked through, brush the top with okonomiyaki sauce and drizzle Japanese mayo in zigzag lines. Sprinkle with aonori, bonito flakes, and pickled ginger.
7. Serve Hot – Cut into slices (like pizza) and enjoy immediately!

Notes

Customizable Fillings: Try adding bacon, cheese, corn, or kimchi for extra flavor.

Make it Vegetarian: Omit seafood and pork; add more veggies like carrots or mushrooms.

Make-Ahead Tip: Chop all ingredients ahead of time and store separately; mix right before cooking.

Serving Idea: Pair with miso soup or a Japanese cucumber salad for a complete meal.

FAQ – Japanese Okonomiyaki

Note

For that authentic Osaka-style experience, try cooking it on a flat griddle (teppan) and eating it hot, right off the surface — it’s the best way to enjoy the crispy edges and rich toppings.

Enjoy your Okonomiyaki with a side of Cristal Recipes’ Spicy Tuna Onigiri for a quick, satisfying Japanese-style lunch combo.