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Okonomiyaki

2 min read
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This Japanese savory pancake delivers pure comfort food magic—crispy edges give way to a tender, cabbage-packed center that's both hearty and surprisingly light. The umami-rich sauce and creamy mayo create the perfect flavor balance; it's like having the best parts of a pancake and a stir-fry in one satisfying bite.

Notes​

  • total prep time: 15 minutes
  • total cook time: 12 minutes
  • Works great with leftover vegetables—customize with whatever you have on hand
  • The batter should be loose enough to pour but thick enough to hold the cabbage together
  • Don't flip too early—let the bottom get properly golden for the best texture

Equipment​

  • Large mixing bowl
  • Non-stick skillet or griddle (10-12 inch)
  • Flat spatula (preferably two for easier flipping)
  • Squeeze bottles or small spoons for sauce application
  • Sharp knife for shredding cabbage

Ingredients​

For the Pancake​

  • 1 cup panko, or fine bread crumbs
  • 3 large eggs
  • 4 cups cabbage, finely shredded
  • 3 green onions, chopped
  • 2 tablespoons vegetable oil
  • Optional: 1/2 cup cooked shrimp, bacon bits, or tempura scraps

For the Toppings​

  • 3 tablespoons okonomiyaki sauce (or mix equal parts Worcestershire sauce and ketchup)
  • 2 tablespoons mayonnaise
  • Extra green onions for garnish
  • (optional) Sesame seeds for garnish

Step-by-Step Instructions​

  1. Prepare the batter: In a large bowl, whisk together panko and eggs until smooth. The consistency should be like thick pancake batter—pourable but not too thin.

  2. Mix in the vegetables: Fold the shredded cabbage and green onions into the batter. The mixture will look mostly like vegetables held together with batter, and that's perfect.

  3. Heat the pan: Heat 1 tablespoon of oil in your non-stick skillet over medium heat. You want it hot enough that a drop of batter sizzles immediately.

  4. Cook the first side: Pour the mixture into the pan, spreading it into a rough circle about 8 inches wide. Cook for 5-6 minutes until the bottom is golden brown and crispy.

  5. The flip: This is the tricky part—slide your spatula under the pancake and flip it in one confident motion. Cook the second side for 4-5 minutes until golden.

  6. Add the toppings: Transfer to a plate and immediately drizzle with sauce in parallel lines, then add perpendicular lines of mayo and optional sesame seeds

  7. Serve hot: Cut into wedges and serve immediately.

Pro tip: Make smaller individual portions if you're nervous about flipping—they're much easier to handle and cook faster too. Optionally, Top with fried shrimp or anything else you desire!

Enjoy your homemade taste of Osaka street food!