Crisp around the edges, fluffy in the centre and packed with shredded cabbage, okonomiyaki is one of Japan’s most satisfying savoury pancakes. This version combines a quick batter with pork belly or bacon, then finishes everything with a sweet-tangy homemade sauce and Kewpie mayo.
The name okonomiyaki roughly translates to “grilled as you like it,” which explains why the dish is so adaptable. Add bonito flakes, pickled ginger or seaweed, or leave out the meat entirely.

Tips from the ELLE Gourmet Editors

Japanese okonomiyaki cabbage pancakes topped with Kewpie mayo, okonomiyaki sauce, green onions and pickled ginger.

Okonomiyaki (Japanese Cabbage Pancakes)

Soo Kim

These Japanese cabbage pancakes are crisp on the outside and fluffy inside, with pork belly or bacon, a sweet-tangy homemade sauce and Kewpie mayo.

Print Recipe Pin Recipe

Ingredients

Okonomiyaki Sauce

3 tbsp ketchup
2½ tbsp Worcestershire sauce
1 tbsp oyster sauce
2 tsp soy sauce
2-3 tsp liquid honey

Batter

¾ cup warm water
¾ cup dashi (Japanese stock)
1 cup all-purpose flour
½ tsp kosher salt
½ tsp granulated sugar
½ tsp baking powder
½ cup peeled and finely grated Japanese yam, optional (about 150 g total)

Okonomiyaki

4 eggs
4 green onions finely chopped
⅓ cup tenkasu (tempura scraps) optional
¼ cup beni shoga (pickled red ginger) chopped
6 cups thinly sliced green cabbage approx ½ head of cabbage
4 tbsp vegetable oil divided
10-12 thin slices pork belly sliced into thirds (150-180 g)

To Serve

Okonomiyaki Sauce
Kewpie mayonnaise optional
katsuoboshi (dried bonito flakes) optional
chopped green onions optional
aonori (dried green laver seaweed) optional
beni shoga (picked red ginger) optional

Instructions

Okonomiyaki Sauce

In microwave-safe bowl, stir together ketchup, Worcestershire sauce, oyster sauce, soy sauce and honey. Heat in 30-second intervals, stirring between each, until warmed and combined, about 1 minute.

Batter

In small bowl, stir together warm water and dashi powder until dissolved. In large bowl, whisk together flour, salt, sugar and baking powder; whisk in dashi mixture until smooth. Stir in yam (if using) until combined. Cover and refrigerate for 45 to 60 minutes.

Okonomiyaki

Stir eggs into batter mixture; stir in green onions, tenkasu (if using) and beni shoga until combined. Stir in cabbage until coated.
Heat large cast-iron pan or non-stick pan over medium heat. Add 1 tbsp of the oil and heat until hazy; divide cabbage mixture into 4 portions. Add one portion to pan and, using spatula, shape into 7-inch (18 cm) level circle, gently pushing edges toward centre.
Arrange 7 to 9 pieces of pork belly on top of pancake, overlapping them slightly and ensuring they reach the edge. Reduce heat to medium-low; cook, covered, until bottom is evenly browned, about 6 minutes. Remove lid and cook for 2 more minutes, shaking pan to check pancake is moving and ready to flip.
Using large spatula, carefully flip pancake, ensuring pork and cabbage make contact with the pan. Press edges in. Cook, covered, for 6 minutes; remove lid and cook until pork us crispy and browned, about another 2 to 3 minutes. Flip and cook 1 to 2 more minutes to crisp. Transfer to plate, pork side up. Repeat with remaining oil and batter.

To Serve

Spread 2 tbsp Okonomiyaki sauce onto pancake. Squeeze lines of Kewpie mayonnaise overtop (if using); sprinkle with katsuobushi, green onions, aonori and more beni shoga (if using).

Keyword cabbage, cabbage recipes, Japanese pancake, Japanese pizza, Japanese recipes, okonomiyaki, savoury pancake

ELLE Gourmet Tips

Can you use bacon instead of pork belly?: You can substitute bacon for the sliced pork belly. But keep in mind that bacon is fattier and won’t stick to the cabbage mixture as well; the slices might need some adjusting after the final flip.
How to cook Okonomiyaki faster.: Decrease cooking time by using two skillets. Stagger the cooking start times by a few minutes so you are fully present when it’s time to flip each skillet.
Why use mountain yam in Okonomiyaki?: Mountain yam, also known as Chinese yam, is a tuber with pale golden skin and white, sticky flesh. It is used in this pancake to absorb the excess liquid from the cabbage, creating a creamy and fluffy pancake. Find mountain yam in Asian markets, or simply omit from the recipe if you can’t locate it.

Recipe FAQs

What is okonomiyaki made of?: Okonomiyaki is a Japanese savoury pancake made with shredded cabbage, flour, eggs and dashi. It can include pork belly, seafood or other ingredients and is typically finished with okonomiyaki sauce, Japanese mayonnaise and savoury toppings.
What does okonomiyaki taste like?: Okonomiyaki is savoury, with tender cabbage, crisp edges and a soft, fluffy centre. The toppings add sweetness, tanginess and umami, especially the rich okonomiyaki sauce and Kewpie mayo.
Can you make okonomiyaki without meat?: Yes. You can leave out the pork belly or bacon and make a cabbage-based version. For a fully vegetarian dish, also use vegetarian dashi and check that your sauces and toppings are free from fish and seafood ingredients.