How to Make Okonomiyaki
Okonomiyaki is a savory Japanese pancake made from a simple batter of flour, water, and eggs, loaded with cabbage and your choice of proteins. Mix the batter, fold in shredded cabbage, cook like a thick pancake on medium heat, then top with okonomiyaki sauce, mayo, bonito flakes, and nori. The key is getting the cabbage-to-batter ratio right and not flipping too early.
What goes in.
- 1 cupall-purpose flour
- 3/4 cupwater
- 2eggs
- 4 cupscabbage
- pinchsalt
- 2green onions
- thin slicesbacon
- cookedshrimp
- leftovercooked meat
- thin layerneutral oil
- to tasteokonomiyaki sauce
- to tasteJapanese mayo
- to tastebonito flakes
- to tastenori sheets
The method.
Make the batter
Whisk together 1 cup all-purpose flour, 3/4 cup water, and 2 eggs until smooth. The consistency should be thick enough to coat the cabbage but not stiff. Let it rest for 10 minutes.
Prepare the cabbage
Shred 4 cups of cabbage as thin as possible. Use a sharp knife or mandoline. Thin shreds cook more evenly and create better texture. Toss the cabbage with a pinch of salt and let it sit for 5 minutes to release moisture.
Add proteins and mix
Fold the cabbage into the batter along with your choice of proteins: thin bacon slices, cooked shrimp, or leftover cooked meat. Add 2 green onions, chopped. The mixture should hold together but still look mostly like dressed cabbage.
Heat the pan
Heat a large non-stick or cast iron pan over medium heat. Add a thin layer of neutral oil. The pan is ready when a drop of batter sizzles gently but doesn't smoke.
Cook the first side
Pour the mixture into the pan and shape it into a round pancake about 8 inches wide and 3/4 inch thick. Cook for 5-7 minutes until the bottom is golden brown and set. You'll hear gentle sizzling throughout.
Flip carefully
Slide a large spatula under the entire pancake and flip it in one confident motion. The cooked side should be golden brown. Cook the second side for 4-5 minutes until cooked through.
Add toppings
Transfer to a plate. Brush okonomiyaki sauce over the top in parallel lines. Drizzle Japanese mayo in perpendicular lines to create a crosshatch pattern. Sprinkle with bonito flakes and torn nori sheets.
Other turns to take.
Hiroshima Style
Layer ingredients instead of mixing them. Start with a thin crepe-like batter, add cabbage, proteins, and yakisoba noodles in distinct layers.
Seafood Okonomiyaki
Use a mix of shrimp, squid, and scallops instead of meat. Add a tablespoon of katsuobushi powder to the batter for extra umami.
Vegetarian Version
Skip the meat and add corn kernels, mushrooms, and extra green onions. Use kombu dashi powder in the batter for depth.
When it doesn't go to plan.
Don't overmix the batter. Lumps are fine and actually help create texture.
If you don't have okonomiyaki sauce, mix equal parts ketchup, Worcestershire sauce, and soy sauce.
Press down gently with your spatula while cooking to help everything bind together.
Make individual mini okonomiyaki for parties. Use about 1/3 cup of mixture per pancake.
The ones that keep coming up.
Why did my okonomiyaki fall apart when I flipped it?
Either the batter was too thin, you didn't cook the first side long enough, or your cabbage pieces were too large. The bottom should be completely set and golden before flipping.
Can I make okonomiyaki without special sauce?
Yes. Mix ketchup, soy sauce, and Worcestershire sauce in equal parts. Add a pinch of sugar. It won't taste exactly the same but it works well.
How do I know when it's cooked through?
Press the center gently with your spatula. It should feel firm and spring back slightly. If it feels mushy or wet, cook for another minute or two.
Can I prepare the mixture ahead of time?
Don't mix the cabbage with the batter more than 30 minutes ahead. The cabbage will release too much water and make the mixture soggy. Prep ingredients separately instead.