If you’ve never had okonomiyaki before, let me introduce you to one of Japan’s most beloved street foods. The name literally translates to “grilled as you like it,” and that’s exactly the philosophy behind this dish.

It’s a savory Japanese pancake loaded with cabbage, protein, and a rich, umami-packed batter — then finished with a glossy drizzle of sauce and Japanese mayo. It’s satisfying, fun to make, and seriously impressive to serve at the table.

Variations & Substitutions

Okonomiyaki is incredibly open to customization without straying too far from its roots. Swap the pork belly for thin-cut shrimp or squid for a classic Osaka seafood version — just chop the seafood into bite-sized pieces and fold it straight into the batter.

You can also use sliced chicken thigh cooked directly into the pancake. If you can’t find tenkasu (tempura scraps), crushed plain pork rinds make a surprisingly effective substitute that adds a similar crunch and richness to the texture of each bite.

Tips & Tricks for Perfect Results

Shred your cabbage as finely as possible. Thick cabbage pieces won’t soften properly in the short cooking time, and you’ll end up with a dense, uneven pancake. Use a mandoline if you have one.

Also, resist the urge to make the pancakes too thick — about ¾ inch is the sweet spot. A thicker pancake risks a raw center. Finally, keep the heat at medium the entire time. Too hot and the outside burns before the inside sets properly.

Serving Suggestions

Okonomiyaki pairs well with a bowl of steamed white rice and a simple miso soup on the side. For a more casual spread, serve it alongside edamame and cold Japanese beer — that’s the full izakaya experience right there.

If you’re serving it as part of a larger dinner party, slice each pancake into wedges and lay them out on a platter with extra sauce and toppings on the side so everyone can personalize their portion.

Equipment Needed

You don’t need anything fancy to pull this recipe off successfully — just a few reliable kitchen tools will get the job done.

Large non-stick skillet (at least 10–12 inches) or a flat griddle
Large mixing bowl for the batter
Sharp knife and cutting board for the cabbage
Mandoline slicer (optional, but great for ultra-fine cabbage)
Wide, sturdy spatula — essential for flipping without disaster
Small whisk for the batter and sauce
Squeeze bottles for the sauce and mayo (optional but makes topping easy)

Prep Ahead Tips

Make the okonomiyaki sauce up to a week in advance and store it in a sealed jar in the refrigerator. The batter (without the cabbage and fillings) can be mixed the night before and kept covered in the fridge.

Shred the cabbage up to two days ahead and store it in an airtight container lined with paper towels to absorb any excess moisture. When you’re ready to cook, just fold everything together and you’re minutes away from dinner.

Budget Tips

Regular green cabbage is one of the most affordable vegetables in any grocery store, and a whole head will easily cover multiple batches. Instead of buying tenkasu from a Japanese grocery, make your own by saving any leftover batter drips the next time you fry something — or skip it entirely and use crumbled plain crackers.

Pork belly can be pricey, but thick-cut regular bacon is an excellent and budget-friendly alternative that delivers the same salty, fatty result every single time.

Storage & Reheating

Leftover okonomiyaki stores really well in the fridge for up to 3 days in an airtight container. For the best reheating results, skip the microwave. Instead, reheat in a non-stick skillet over medium-low heat with a small drizzle of oil, about 3–4 minutes per side, until heated through and crispy again.

Add fresh toppings after reheating, not before. Bonito flakes and mayo don’t survive storage. These also freeze well for up to one month — freeze before adding any toppings and reheat directly from frozen.

Prep Time:20

Cook Time:20

Ingredients

For the Batter:

1 cup all-purpose flour
¾ cup dashi stock or water with 1 tsp soy sauce as a substitute
2 large eggs
½ tsp salt
½ tsp sugar
½ tsp baking powder

For the Filling:

3 cups green cabbage finely shredded
4 green onions thinly sliced
½ cup tempura scraps tenkasu — optional but traditional
8 slices thin-cut pork belly or bacon

For the Okonomiyaki Sauce:

3 tbsp Worcestershire sauce
2 tbsp ketchup
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar

For the Toppings:

Japanese mayonnaise Kewpie-style
Bonito flakes katsuobushi
Aonori dried green seaweed flakes
Pickled red ginger beni shoga

Instructions

Whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce, and sugar in a small bowl. Set aside. This takes about 2 minutes and makes enough for all four pancakes.
In a large mixing bowl, whisk together the flour, dashi stock, eggs, salt, sugar, and baking powder until just combined. Don’t overmix — a few lumps are totally fine and will keep the texture light.
Fold the shredded cabbage, green onions, and tenkasu (if using) into the batter. The mixture will look like a lot of cabbage, and that’s exactly right. The cabbage is the star here, not the batter.
Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of neutral oil. Pour about one quarter of the batter mixture into the pan and press it gently into a round shape, roughly ¾ inch thick. Lay 2 slices of pork belly across the top.
Cook for 5–6 minutes until the bottom is golden and set. Carefully flip the pancake — the pork belly will now be on the bottom — and cook for another 5–6 minutes. Press down gently with a spatula to help it cook evenly.
Transfer to a plate, pork-side up. Brush generously with the okonomiyaki sauce, drizzle with Japanese mayo in a zigzag pattern, and sprinkle on the bonito flakes, aonori, and pickled red ginger.

Servings: