Okonomiyaki — Osaka Savoury Pancake
Osaka's beloved 'grill what you like' pancake: a batter loosened with dashi, packed with shredded cabbage, griddled with pork belly until golden, then lacquered with sweet-savoury okonomiyaki sauce and mayo and finished with dancing bonito flakes and aonori. Crisp outside, soft and cabbage-sweet within.
Make a batter of flour, dashi, egg and grated nagaimo (if you have it), then fold through a mountain of finely shredded cabbage and spring onion. Cook as a thick round on a griddle, lay pork belly slices on top, and flip to crisp both sides through. Brush with okonomiyaki sauce, zigzag Kewpie mayo, and shower with bonito flakes and aonori.
- Use lots of finely shredded cabbage and a relatively thin batter — it's the binder, not the body.
- Dashi in the batter and a grating of nagaimo (mountain yam) give the signature savour and fluffy-soft centre.
- Don't press the pancake flat — keep it tall so the inside stays light while the outside crisps.
Equipment
- Large non-stick pan or griddle
- Mixing bowl
- Two spatulas (for flipping)
सामग्री
Batter
- 120 g plain flour
- 160 ml dashi (cooled), or water + dashi powder
- 2 eggs
- 60 g grated nagaimo (mountain yam), optional, for fluffiness
Fillings
- 300 g white cabbage, finely shredded
- 3 spring onions, sliced
- 120 g thin pork belly slices
- Pickled red ginger (beni shoga), optional
- Neutral oil, for the pan
Toppings
- Okonomiyaki sauce
- Kewpie (Japanese) mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (dried green seaweed)
विधि
- स्टेप01
Whisk the flour with the cooled dashi until smooth, then beat in the eggs and grated nagaimo if using. Rest 10 minutes.
- स्टेप02
Add the shredded cabbage and spring onion to the batter and fold gently until just coated — it should look cabbage-heavy, barely held together.
- स्टेप03
Heat a little oil in the pan over medium. Spoon in half the mixture and shape into a tall round about 2 cm thick. Lay pork belly slices flat on top. Cook undisturbed until the underside is deep golden, 4–5 minutes.
- स्टेप04
Flip confidently with two spatulas so the pork side is down. Cook until the pork is crisp and the pancake is cooked through, another 4–5 minutes. Don't press it flat.
- स्टेप05
Transfer to a plate pork-side up. Brush generously with okonomiyaki sauce, zigzag Kewpie mayo over the top, then shower with bonito flakes and aonori. Repeat with the rest. Serve hot.
Make ahead
Shred the cabbage and mix the dashi batter ahead and keep them separate in the fridge; combine and cook to order. The toppings always go on fresh.
Storage
Best eaten fresh and hot off the griddle. Leftovers keep 1 day refrigerated and reheat reasonably in a hot dry pan to re-crisp; add the toppings fresh after reheating.
Variations
Seafood (mixed)
Swap or add prawns and squid in place of pork belly for a seafood okonomiyaki.
Hiroshima-style
The other famous style layers the ingredients (with fried noodles) rather than mixing them into the batter.
Vegetarian
Skip the pork and bonito; use a kombu dashi and extra vegetables, mushrooms or cheese, and vegetarian sauce.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
अक्सर पूछे जाने वाले
What does okonomiyaki mean?
It roughly means 'grilled how you like it' — okonomi (what you like) + yaki (grilled). The dish is endlessly customisable, which is the whole point: cabbage and batter are the base, and you add whatever proteins and toppings you fancy.
What is okonomiyaki sauce?
A thick, sweet-savoury brown sauce similar to a fruity Worcestershire — the signature glaze. You can buy it (Otafuku is the classic brand) or approximate it by mixing Worcestershire sauce, ketchup, oyster sauce and a little sugar.
Do I need nagaimo (mountain yam)?
It's optional but lovely — grated nagaimo makes the inside fluffier and more tender. Without it the pancake is a touch denser but still delicious. Don't substitute regular potato.
How do I flip it without it falling apart?
Use two wide spatulas, make sure the underside is fully set and golden first, and flip in one confident motion. A tall, well-cooked base holds together; flipping too early while it's still wet is what causes a collapse.
Can I make it without a griddle?
Yes — a large non-stick frying pan works perfectly. Cook one pancake at a time over medium heat so the centre cooks before the outside burns.
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