1. What is the difference between Osaka-style and Hiroshima-style Okonomiyaki?

The key difference lies in the layering. Osaka-style Okonomiyaki (like the one in this recipe) mixes all ingredients into the batter, while Hiroshima-style layers them, often with yakisoba noodles in between. Both are delicious, but Osaka-style is generally quicker and easier to prepare at home.

2. Can I make Okonomiyaki without Japanese mayo or Okonomiyaki sauce?

Absolutely. While those toppings add an iconic flavor, you can swap them out. For the sauce, mix ketchup, Worcestershire sauce, and soy sauce for a close alternative. Regular mayonnaise can substitute Japanese mayo, although it may be less tangy and sweet.

3. Is Okonomiyaki gluten-free?

The traditional recipe uses all-purpose flour, which contains gluten. To make gluten-free Okonomiyaki , substitute with a gluten-free all-purpose flour blend and ensure any sauces used are also gluten-free. Many Asian sauces contain wheat, so always check the label.

4. Can I make Okonomiyaki vegetarian or vegan?

Yes! For a vegetarian version, skip the pork and add mushrooms, tofu, or extra veggies. For a vegan Okonomiyaki , replace the eggs with a flaxseed egg or chickpea flour batter, and use plant-based mayo and toppings. It’s just as satisfying and flavorful.

Okonomiyaki – Best Japanese Pancake Recipe

Name: Okonomiyaki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 cup plain flour: Provides structure and crispness to the pancake base; 2 large eggs: Binds the ingredients and adds richness; 2/3 cup water or dashi stock: Adds moisture and umami flavor; 2 cups shredded green cabbage: Gives volume, texture, and slight sweetness; 2 spring onions, sliced: Adds a mild onion flavor and freshness; 1/4 cup tenkasu (tempura scraps): Contributes crunch and extra umami; 100g thinly sliced pork belly: Adds rich, savory flavor when grilled on top; 2 tbsp Okonomiyaki sauce: Sweet-savory glaze that defines the dish; 1 tbsp Japanese mayonnaise: Creamy, tangy contrast to the sauce; 1 tbsp bonito flakes: Smoky umami with a visual “dancing” effect; 1 tsp aonori (seaweed flakes): Aromatic, sea-salty flavor boost; Pickled ginger (optional): Sharp, refreshing contrast to balance the richness

Description

Okonomiyaki is a savory Japanese pancake made with cabbage, eggs, and flour, topped with rich umami sauces like Okonomiyaki sauce and Japanese mayo. This Osaka-style version is quick, customizable, and incredibly satisfying—perfect for a weeknight dinner or fun weekend treat.

Ingredients

Scale

1 cup plain flour: Provides structure and crispness to the pancake base
2 large eggs: Binds the ingredients and adds richness
2/3 cup water or dashi stock: Adds moisture and umami flavor
2 cups shredded green cabbage: Gives volume, texture, and slight sweetness
2 spring onions, sliced: Adds a mild onion flavor and freshness
1/4 cup tenkasu (tempura scraps): Contributes crunch and extra umami
100g thinly sliced pork belly: Adds rich, savory flavor when grilled on top
2 tbsp Okonomiyaki sauce: Sweet-savory glaze that defines the dish
1 tbsp Japanese mayonnaise: Creamy, tangy contrast to the sauce
1 tbsp bonito flakes: Smoky umami with a visual “dancing” effect
1 tsp aonori (seaweed flakes): Aromatic, sea-salty flavor boost
Pickled ginger (optional): Sharp, refreshing contrast to balance the richness

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Instructions

In a large mixing bowl, whisk together 1 cup of flour and 2/3 cup water or dashi until smooth.
Add 2 eggs and mix well until fully combined.
Fold in 2 cups of shredded cabbage, 2 sliced spring onions, and 1/4 cup tenkasu. Stir to coat evenly.
Heat a large non-stick pan over medium heat and lightly oil it.
Scoop about 1 cup of the batter mixture into the pan and shape into a round pancake about 2 cm thick.
Place several slices of pork belly on top of the raw batter.
Cover and cook for 5–6 minutes, until golden brown underneath.
Flip the pancake carefully using two spatulas. Cook uncovered for another 5–6 minutes until the pork is crispy and the pancake is cooked through.
Transfer to a plate. Brush with 2 tbsp Okonomiyaki sauce and drizzle with 1 tbsp Japanese mayo.
Top with bonito flakes, aonori, and pickled ginger if desired. Serve hot.

Notes

Use finely shredded cabbage for even cooking and better texture.
Dashi stock enhances umami, but water works as a substitute.
Vegetarian option: omit pork and use mushrooms or tofu.
Store leftovers in the fridge for up to 3 days, or freeze for later.
Reheat in a pan to maintain crispness—avoid microwaving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-fried
Cuisine: Japanese

Nutrition

Serving Size: 1 pancake
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 18g
Cholesterol: 135mg