Okinomiyaki Recipe

Name: Okinomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pounds Potato (about 1 Small Potato), Grated; 2 Tablespoons Water; 4 teaspoons Fish Sauce; 3/4 cups All-purpose Flour; 3 whole Eggs; 3 cups Finely Chopped Cabbage; 3 Tablespoons Pickled Ginger, Diced; 2 whole Green Onions, Chopped; 1 teaspoon Oil, Or As Needed; 3 Tablespoons Ketchup; 1 teaspoon Soy Sauce; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons Mayonnaise, To Serve; 1 whole Sheet Of Nori, Sliced Thinly, For Garnish

Servings: persons

1/4 pounds Potato (about 1 Small Potato), Grated
2 Tablespoons Water
4 teaspoons Fish Sauce
3/4 cups All-purpose Flour
3 whole Eggs
3 cups Finely Chopped Cabbage
3 Tablespoons Pickled Ginger, Diced
2 whole Green Onions, Chopped
1 teaspoon Oil, Or As Needed
3 Tablespoons Ketchup
1 teaspoon Soy Sauce
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise, To Serve
1 whole Sheet Of Nori, Sliced Thinly, For Garnish

1
Combine the potato, water, fish sauce, flour, and eggs into a bowl to make a loose batter.
2
Stir in the cabbage, ginger, and green onions.
3
Heat a large nonstick pan to medium low with enough oil to just coat the pan.
4
Spread 1/4 of the batter in a circle on the pan.
5
Cover the pan let it cook for about 5-6 minutes.
6
Flip and cook 3-4 minutes more.
7
Place the finished okonomiyaki on a plate in a warm oven until the others are ready.
8
Repeat the process with the remaining batter.
9
In a small bowl combine the kethcup, soy sauce, and Worcestershire sauce to make an okonomiyaki sauce.
10
Brush each pancake with okonomiyaki sauce, top with a touch of mayonnaise, and sprinkle with the shredded nori.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pounds Potato (about 1 Small Potato), Grated, 2 Tablespoons Water, 4 teaspoons Fish Sauce, 3/4 cups All-purpose Flour, and more.

Yes, Okinomiyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Okinomiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions