Japanese Okonomiyaki Pancakes (Print Version)

Authentic fluffy cabbage pancakes layered with savory toppings, bonito flakes, and Japanese seasonings. A beloved street food classic.

# What You'll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock (or water)
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup thinly sliced green onions
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)

# How To Make It:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake about 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top if using.
06 - Cook for 4-5 minutes until the bottom is golden.
07 - Flip carefully and cook another 4-5 minutes until cooked through.
08 - Repeat with remaining batter to make approximately 4 pancakes total.
09 - Transfer pancakes to plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
10 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Tips:

01 -
  • It tastes like street food adventure but comes together faster than you'd expect, perfect for weeknight dinners that feel like something special.
  • The contrast of textures—fluffy interior, crispy edges, silky sauce—keeps your palate genuinely excited with every bite.
02 -
  • Don't skip the flip or rush it—a confident single motion keeps the pancake intact and ensures both sides cook evenly without sticking.
  • The batter should rest for a few minutes after mixing so the flour fully hydrates, which makes the texture noticeably more tender and less gummy.
03 -
  • Shredding your own cabbage and cutting vegetables just before cooking keeps them fresher and crisper than prepped ingredients sitting in the fridge.
  • Japanese mayonnaise really is worth seeking out in the international aisle because it has a silkier texture and sweeter flavor that transforms the whole eating experience.
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