Okonomiyaki (Japanese Cabbage Pancake) Recipe

Name: Okonomiyaki (Japanese Cabbage Pancake) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g); 3 scallions, thinly sliced, dark green parts reserved separately; 2 ounces (50g); (Japanese pickled red ginger), divided (see note); 1/2 ounce (15g) katsuobushi, divided (see note); 1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional; see note); 2 large eggs; 1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi; see note); 3/4 cup all-purpose flour (3 3/4 ounces; 110g); 8 to 10 thin slices uncured pork belly (optional; see note); 2 tablespoons (30ml) vegetable oil (if not using pork belly); Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving (see note)

Servings: persons

1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g)
3 scallions, thinly sliced, dark green parts reserved separately
2 ounces (50g)
(Japanese pickled red ginger), divided (see note)
1/2 ounce (15g) katsuobushi, divided (see note)
1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional; see note)
2 large eggs
1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi; see note)
3/4 cup all-purpose flour (3 3/4 ounces; 110g)
8 to 10 thin slices uncured pork belly (optional; see note)
2 tablespoons (30ml) vegetable oil (if not using pork belly)
Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving (see note)

1
Combine cabbage, scallion whites and half of greens, half of beni-shoga, 3/4 of katsuobushi, yamaimo, eggs, and water (or dashi) in a large bowl. Sprinkle with flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.
2
If using pork belly, cover the bottom of a 10-inch nonstick skillet with pork belly and set over medium heat. Add okonomiyaki mixture and spread into an even layer with a fork. If not using pork belly, heat vegetable oil in skillet over medium heat until shimmering. Add okonomiyaki mixture and spread into an even layer with a fork.
3
Cover and cook, shaking pan occasionally, until bottom layer is crisp and well browned, about 10 minutes, lowering heat as necessary if cabbage threatens to burn.
4
To flip, drain off any excess fat, then, working over a sink and holding the lid tightly against pan with a pot holder, flip entire pan and lid over so that okonomiyaki transfers to pan lid. Remove pan, then carefully slide okonomiyaki off lid and back into pan, browned side up.
5
Return to heat, cover, and continue to cook, shaking gently, until both sides are browned and okonomiyaki is not runny but still custardy and tender in the center, about 8 minutes longer. Transfer to a serving platter, pork side up.
6
Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a communal plate.

704

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 12 ingredients. The key ingredients include: 1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g), 3 scallions, thinly sliced, dark green parts reserved separately, 2 ounces (50g), (Japanese pickled red ginger), divided (see note), and more.

Yes, Okonomiyaki (Japanese Cabbage Pancake) Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!