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Osaka style okonomiyaki topped with homemade okonomi sauce, mayo, aonori and bonito flakes
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Authentic Osaka Style Okonomiyaki (Japanese Savory Pancake)

Osaka style Okonomiyaki is an iconic Japanese street food. A delicious savory pancake topped with a rich sauce, mayonnaise and other various toppings. Not only does it taste great, but you can also make it from scratch at home!
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour
Servings 3 servings
Calories 452kcal
Author Yuto Omura

Ingredients

Batter

Okonomiyaki Sauce

  •  
    1 tbsp Worcestershire sauce
  • Oyster sauce1 tbsp oyster sauce
  • ketchup2 tbsp tomato ketchup
  • Honey1 tbsp honey
  • Soy sauce1 tsp soy sauce

Fillings (see in post for more ideas)

  •  
    150 g green cabbage white cabbage or pointed cabbage
  •  
    2 tbsp tempura flakes tempura bits (optional)
  • Ingredient benishoga2 tsp red pickled ginger (benishoga) benishoga (optional)
  • Ingredient thinly sliced pork belly100 g pork belly thinly sliced
  •  
    2 tbsp cooking oil neutural flavor
  • eggs2 medium egg(s)

Toppings (see in post for more ideas)

  •  
    1 tbsp Japanese mayonnaise
  • Ingredient katsuobushi1 tbsp bonito flakes katsuobushi (optional)
  • Ingredient aonori1 tsp dried green laver powder (aonori) aonori

Instructions

Batter

  • Sift 100 g cake flour into a large bowl. and add the 75 ml dashi stock, 1 tsp milk, 1 tsp tsuyu sauce and 1 medium egg(s) to the bowl. Mix until the ingredients are well incorporated, but be careful not to over mix. (A few lumps in the batter is okay.)
    Making okonomiyaki batter
  • Cover the bowl with plastic wrap and rest it in the fridge for 30 minutes.
    Resting okonomiyaki batter

Okonomiyaki Sauce

  • Take a small bowl and add the 1 tbsp Worcestershire sauce, 1 tbsp oyster sauce, 2 tbsp tomato ketchup, 1 tbsp honey and 1 tsp soy sauce. Mix well and set aside for later.
    Homemade okonomiyaki sauce in a glass bowl

Fillings

  • Cut the 150 g green cabbage into into small rough pieces.
    finely cut cabbage for okonomiyaki
  • Once the batter has been resting for 30 minutes, divide it into two bowls and place one of them back in the fridge for later. (Alternatively, make two at the same time in two frying pans.)
  • Preheat your pan on a medium/medium-high setting.
  • Once the pan is hot, add half of the cabbage, 1 tbsp tempura flakes, 1 tsp red pickled ginger and 1 egg to each bowl of the batter and mix well. (If you want to add other ingredients such as cheese, kimchi, mochi etc add them here. See in post for more ideas.)
    Adding fillings to batter for okonomiyaki
  • Add the oil to the pan and swirl around until evenly coated. Pour the okonomiyaki mixture into the center of the pan and use a spatula to neaten up the edges.
    Adding okonomiyaki batter to preheated pan
  • Lay the slices of pork belly over the top of the wet mixture and fry the okonomiyaki until the bottom starts to become brown and crispy.
    adding strips of thinly sliced pork belly to okonomiyaki
  • Carefully flip it over and place a lid on the pan. Reduce the heat to medium-low and continue to fry with the lid for about 5 minutes or until cooked all the way through.
    flipping okonomiyaki in a frying pan
  • Pierce the middle with a toothpick to make sure it's cooked. If the toothpick doesn't come out clean, continue to cook on a low heat and check it every few minutes until it's done.
  • Once it's cooked through, flip it over again and pour half of the sauce over the top. Use a pastry brush or spoon to spread it evenly. (You can do this while it's still in the pan or transfer it to a plate first.)
    coating okonomiyaki with homemade okonomiyaki sauce
  • Drizzle with mayonnaise and sprinkle generously with bonito flakes and aonori.
    Topping okonomiyaki with bonito flakes and seaweed powder
  • Repeat the process again from step 4 with the remaining ingredients. (Tip: You can eat the first one while the second one is cooking.)
  • Enjoy!

Video

Notes

If you can get okonomiyaki flour, then you can replace the dashi stock for plain water. Check the package for more detailed instructions.
This recipe makes two okonomiyaki pancakes, which should be enough for 3-4 people.

Nutrition

Calories: 452kcal | Carbohydrates: 40.96g | Protein: 11.63g | Fat: 28.6g | Saturated Fat: 6.98g | Polyunsaturated Fat: 5.97g | Cholesterol: 89mg | Sodium: 896.66mg | Fiber: 2.26g