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This savory Japanese cabbage pancake is called Okonomiyaki and can be made with whatever fillings and toppings you like.

Okonomiyaki (Osaka-Style)

This easy traditional Osaka-style Okonomiyaki recipe makes for a satisfying savory Japanese cabbage pancake that can be filled and topped with various ingredients to make it your own. I'm also sharing my five-ingredient Okonomiyaki Sauce, that's way better than store-bought sauces.
Course Entree
Cuisine Japanese
Keyword pancake
Level Beginner
Main Ingredient Pork, Vegetable
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Calories 518kcal


For Okonomiyaki

  • 2 large eggs
  • 120 grams flour (~ 1 cup)
  • ½ cup dashi
  • 300 grams cabbage (thinly shredded)
  • 30 grams scallions (chopped)
  • 30 grams tenkasu (optional)
  • 250 grams pork belly (8 very thin slices)
  • 2 teaspoons flour (for dusting)
  • 1 tablespoon vegetable oil

For Okonomiyaki Sauce

  • ¼ teaspoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon date syrup
  • 1 tablespoon oyster sauce

Okonomiyaki Toppings


  • Make the okonomiyaki sauce by whisking together the curry powder and Worcestershire sauce. Once the mixture is free of lumps, add the ketchup, date syrup, and oyster sauce and stir to combine.
    1/4 teaspoon curry powder, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon date syrup, 1 tablespoon oyster sauce
    Mixing homemade Okonomiyaki Sauce.
  • To make the Okonomiyaki batter, whisk the eggs and dashi together until uniform.
    2 large eggs, 1/2 cup dashi
    Whisking eggs and dashi together to make Okonomiyaki Batter.
  • Add this mixture to the flour and stir until there are no large clumps of flour remaining. Be careful not to overmix it.
    120 grams flour
    Batter for making Okonomiyaki
  • Pour the batter over the shredded cabbage, scallions, and tenkasu and stir together until the ingredients are evenly distributed and covered in batter.
    300 grams cabbage, 30 grams scallions, 30 grams tenkasu
    Mixing Okonomiyaki batter with shredded cabbage, scallions and tenkasu.
  • Watch the video above to learn how to weave the pork belly strips together. Add 2 teaspoons of flour into a tea strainer and evenly dust the weave with a thin layer of flour.
    250 grams pork belly, 2 teaspoons flour
    Pork belly weave being dusted with flour.
  • To cook your Okonomiyaki, heat a frying pan or griddle over medium-low heat until hot. Add the oil and then dump the okonomiyaki batter into a pile in the center of the pan.
    1 tablespoon vegetable oil
  • Use two spatulas to shape the Okonomiyaki into a thick round pancake, pressing on the top to compress any air pockets and ensure your pancake is the same thickness.
    Shaping okonomiyaki in a frying pan.
  • Invert the pork belly weave on top of the cabbage pancake and ensure it's centered before peeling away the parchment paper. Use your spatulas to tuck any overhanging pork around the edges of the Okonomiyaki.
    Covering Okonomiyaki with pork belly.
  • Reduce the heat to low and let the savory pancake pan-fry for 7-9 minutes on this side.
  • Once the Okonomiyaki is cooked halfway through and the bottom side has browned, use two spatulas to flip it over. Alternatively, you can invert another frying pan over the one you are using and use oven mitts and towels to flip the two pans over to get the pancake into the second pan. Be careful not to drip or splash hot oil onto yourself.
    How to flip okonomiyaki over using two spatulas.
  • Use your spatulas to press the cabbage pancake to ensure even contact with the pan. Then, continue frying the Okonomiyaki on the second side for another 6-7 minutes or until the pork belly has browned and crisped up. If you aren't using pork belly, you will need to add some more oil to the pan to ensure the second side browns evenly.
    Shaping Okonomiyaki with a spatula.
  • When the Okonomiyaki is almost done, tip the pan to one side and use wadded-up paper towels to soak up all the excess fat that accumulates.
    Soaking up excess oil around Okonomiyaki.
  • Use your spatulas to flip the Okonomiyaki over one more time, and serve it by sliding the pancake onto a plate.
    Japanese cabbage pancake topped with crispy pork belly.
  • Slather the top of your Japanese pancake with the Okonomiyaki Sauce. Top with aonori, mayonnaise, katsuobushi, and benishoga.
    Aonori, Japanese mayonnaise, Katsuobushi, Benishoga
    Japanese savory pancake glazed with Okonomiyaki sauce and drizzled with mayonnaise.


Calories: 518kcal | Carbohydrates: 45g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 505mg | Potassium: 480mg | Fiber: 4g | Sugar: 8g | Vitamin A: 416IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 4mg