Okonomiyaki – Japanese Savoury Pancakes Recipe
If you’ve ever wandered into a cozy Japanese eatery and tasted the irresistible Okonomiyaki – Japanese Savoury Pancakes, you know they are a delightful mix of crispy, tender, and umami-packed flavors all in one bite. These pancakes are not your everyday breakfast treat—they’re a full-on culinary experience packed with cabbage, savory bacon, and a luscious combination of traditional sauces that come together in perfect harmony. Whether you’re looking for a fun dinner idea or a unique way to impress your friends, making Okonomiyaki at home is easier than you think and absolutely rewarding.
Ingredients You’ll Need
This recipe keeps things simply fantastic with a few essential ingredients that each bring their magic to the table. From the crispy texture of cabbage to the rich flavor of bacon and the distinctive punch from okonomiyaki sauce, every component plays a vital role in creating these comforting Japanese pancakes.
- Bacon slices: Choose slices with minimal fat and rind; pork belly makes an excellent substitute for tender, flavorful meat.
- Plain flour (all purpose flour): The base that binds everything together, giving the pancakes their lovely body and structure.
- Cornstarch (cornflour): Adds a subtle lightness and helps create a crisp exterior once cooked.
- Warm water: Used to dissolve the dashi powder and hydrate the batter for the perfect texture.
- Dashi powder: Provides the umami foundation—feel free to substitute chicken or vegetable stock powder if needed.
- Eggs: They enrich the pancake and help hold the ingredients together for that classic fluffy feel.
- Cabbage (wombok/napa): Finely shredded to infuse the pancake with freshness and crunch.
- Spring onion (green onion): Half goes into the batter for mild onion flavor, the rest for garnishing.
- Corn kernels (tinned): Sweet little bursts that add delightful pops of flavor in every bite.
- Vegetable oil: Essential for frying and achieving that perfect golden crust.
- Kewpie mayonnaise: A creamy, tangy drizzle that’s a signature topping for Okonomiyaki.
- Okonomiyaki sauce: The sweet-savory sauce that defines the dish’s bold personality.
- Seaweed flakes (aonori): Sprinkle generously for that authentic oceanic aroma and taste.
- Bonito flakes (katsuobushi): Delicately scattered on top, they add smoky depth and a playful, wavy appearance.
How to Make Okonomiyaki – Japanese Savoury Pancakes
Step 1: Fry the Bacon
Start by heating a pan over medium heat and frying the bacon until it’s beautifully crispy and cooked through. The best part here is you don’t need extra oil; the bacon fat does all the work for you, infusing flavor from the start. Once cooked, set it aside to cool—it will add a fantastic, smoky crunch to your pancakes.
Step 2: Prepare the Batter
In a jug, whisk the eggs with warm water in which you’ve dissolved the dashi powder—this mixture is where that savory umami begins. In a large bowl, combine the all-purpose flour and cornstarch, then pour your dashi-egg liquid over and gently stir together to form a smooth batter. This mix should be thick enough to hold the cabbage without being too heavy.
Step 3: Add Vegetables and Bacon
Fold in the shredded cabbage, half of your chopped spring onions, the cooled bacon, and the sweet corn kernels. Mix just until everything is evenly coated to preserve the fresh crunch of the cabbage. If you notice excess liquid at the bottom of your bowl, gently add a bit more cabbage to soak it up—this keeps the batter balanced for frying.
Step 4: Cook the Pancakes
Heat your frying pan over medium heat and add vegetable oil, allowing it to warm before adding the batter. Use a ladle or large spoon to drop about 10 cm (4 inches) diameter rounds onto the pan. Cook each pancake for several minutes on each side until they develop a lovely golden-brown crust and are cooked through.
Step 5: Add Toppings and Serve
Once your Okonomiyaki – Japanese Savoury Pancakes are cooked, transfer them to serving plates and lavish on the traditional toppings: a drizzle of kewpie mayonnaise and a generous spread of okonomiyaki sauce. Finish with a sprinkle of seaweed flakes, bonito flakes, and the remaining spring onions for that classic finish. For an extra flair, try adding pickled ginger or Japanese 7 spice to amp up the flavor.
How to Serve Okonomiyaki – Japanese Savoury Pancakes
Garnishes
The beauty of Okonomiyaki lies in its toppings. A swirl of creamy kewpie mayonnaise and tangy okonomiyaki sauce bring richness and zing. The sprinkling of seaweed flakes and bonito flakes adds layers of authentic taste and an irresistible aroma that fills the room. Fresh spring onions add a sharp, bright contrast that makes the whole dish pop with flavor and color.
Side Dishes
Okonomiyaki is hearty enough to be a meal on its own but pairs wonderfully with light, refreshing sides. A crisp cucumber salad or simple miso soup balances the savory pancakes perfectly. Pickled vegetables, like takuan or kimchi, also provide a welcome contrast to the rich Okonomiyaki experience.
Creative Ways to Present
For a fun twist, try making mini Okonomiyaki pancakes as appetizers at your next party, topped with a dollop of mayonnaise and a sprinkling of bonito flakes. You can also serve it with a side of steamed rice or wrap it loosely in butter lettuce leaves for a hand-held delight. Experimenting with fillings like shrimp, mushrooms, or cheese in the batter can create your own unique take on this Japanese classic.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store them in an airtight container in the refrigerator. Okonomiyaki keeps well for up to 2 days, making it a convenient and delicious ready-to-eat meal during busy days.
Freezing
You can freeze cooked Okonomiyaki pancakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. Frozen pancakes can last up to a month and make a fantastic quick meal that just needs reheating.
Reheating
To bring your Okonomiyaki back to life, reheat them in a non-stick pan over medium heat until warmed through and the exterior regains its crunch. Avoid microwaving if possible, as you might lose that signature pancake texture.
FAQs
Can I make Okonomiyaki vegetarian?
Absolutely! Simply leave out the bacon and use vegetable stock instead of dashi powder. You can also toss in mushrooms, tofu, or other veggies you love to keep it hearty and delicious.
What does Okonomiyaki sauce taste like?
Okonomiyaki sauce is a thick, sweet-savory condiment similar to Worcestershire sauce but richer and less tangy. It ties the whole dish together with its deep umami flavor and slight sweetness.
Can I use regular cabbage instead of wombok or napa?
Definitely. Regular green cabbage works well; just make sure to shred it finely so it cooks through nicely and maintains the pancake’s signature texture.
Is it difficult to flip the pancakes?
Not when your pan is hot and oiled properly. Patience helps—cook one side thoroughly before flipping gently with a spatula, and the pancake should hold together well.
What’s the best way to serve Okonomiyaki for a crowd?
Making mini-sized Okonomiyaki pancakes is the way to go. They’re easy to cook in batches, and everyone can enjoy customizing with their favorite toppings.
Final Thoughts
Okonomiyaki – Japanese Savoury Pancakes are a joyous dish that invites you to get creative while delivering comforting, unforgettable flavors every time. Whether you’re cooking for yourself or sharing with loved ones, these pancakes bring a warm, homey feeling that’s hard to beat. Give this recipe a try and experience why they’re a beloved staple of Japanese cuisine—it might just become your new favorite!
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Okonomiyaki – Japanese Savoury Pancakes Recipe
- Total Time: 30 minutes
- Yield: 4 pancakes 1x
- Diet: Halal
Description
Okonomiyaki is a delicious Japanese savory pancake made with a batter of flour, eggs, and dashi stock, loaded with shredded cabbage, bacon, corn, and spring onions. It’s pan-fried until golden and crispy, then topped with chewy bonito flakes, seaweed flakes, okonomiyaki sauce, and creamy kewpie mayonnaise for a perfect balance of savory and tangy flavors. This recipe showcases a classic, comforting street food that’s easy to make at home and great for sharing.
Ingredients
Dry Ingredients
- ⅔ cup plain flour (all purpose flour)
- 2 tbsp cornstarch (cornflour)
- 1 tsp dashi powder (dissolved in warm water; substitute chicken or vegetable stock powder if unavailable)
Wet Ingredients
- ½ cup warm water
- 3 eggs
- 1 tbsp vegetable oil (for cooking)
Vegetables & Toppings
- ¼ cabbage (wombok/napa, about 300 g / 10.5 oz, finely shredded)
- 1–2 spring onions (green onions; sliced, half for batter, half for garnish)
- ½ cup canned corn
- 2 tbsp kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp seaweed flakes (aonori)
- 1 tsp bonito flakes (katsuobushi)
Meat
- 4 bacon slices (fat and rind removed; substitute pork belly slices if preferred)
Instructions
- Cook the Bacon: Heat a frying pan over medium heat. Fry the bacon slices until cooked through and crispy, letting them release their own fat. Once cooked, remove from the pan and set aside to cool.
- Prepare Dashi Mixture: In a jug, dissolve 1 tsp dashi powder in ½ cup warm water. Crack 3 eggs into the mixture and beat gently to combine.
- Make the Batter: In a large mixing bowl, combine ⅔ cup plain flour and 2 tbsp cornstarch. Pour the egg and dashi mixture into the dry ingredients. Stir gently until a smooth batter forms, ensuring no lumps remain.
- Add Vegetables and Bacon: To the batter, fold in finely shredded cabbage, half of the sliced spring onions, cooked bacon pieces, and ½ cup canned corn. Mix gently to coat all the ingredients evenly. If excess liquid remains at the bottom, add a bit more shredded cabbage and mix carefully without overworking the batter.
- Heat the Pan: Place a large frying pan on medium heat and add 1 tbsp vegetable oil. Allow it to warm up fully before cooking to ensure a crisp exterior.
- Cook the Pancakes: Scoop portions of the batter mixture onto the pan, shaping into 10 cm (4 inch) wide circles. Cook for 3-4 minutes on one side or until lightly browned. Flip and cook the other side for another 3-4 minutes until golden and cooked through.
- Plate and Garnish: Transfer cooked okonomiyaki pancakes to serving plates. Drizzle with 2 tbsp kewpie mayonnaise and 2 tbsp okonomiyaki sauce. Sprinkle with 1 tsp seaweed flakes (aonori), 1 tsp bonito flakes (katsuobushi), and the remaining sliced spring onions. Optionally, garnish with pickled ginger and Japanese 7 spice for added flavor.
Notes
- Use pork belly instead of bacon for a richer flavor if preferred.
- Dashi powder can be substituted with chicken or vegetable stock powder if unavailable.
- Do not overmix the batter to ensure the cabbage stays light and fluffy, which keeps the pancake tender.
- Cook pancakes on medium heat to avoid burning while ensuring they’re cooked through.
- Okonomiyaki sauce and kewpie mayonnaise can typically be found in Asian groceries or online.
- Optional toppings such as pickled ginger and Japanese 7 spice add an extra kick and authenticity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (approx. 180g)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 140 mg
Keywords: Okonomiyaki, Japanese pancake, savory pancake, bacon pancake, street food, easy Japanese recipe, dashi, cabbage pancake
