Easy Okonomiyaki (Japanese Savoury Cabbage Pancake)
If you think pancakes should only be sweet, I’m here to change your mind. Okonomiyaki - Japan’s iconic savoury cabbage pancake - is crispy on the outside, fluffy in the middle, and loaded with umami.
And if you’re looking to make something different this Pancake Day, this is it.
Plus, with cabbage having a serious moment right now, there’s never been a better time.
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About this recipe
What is Okonomiyaki?
Okonomiyaki is often described as a Japanese savoury pancake, but it’s really closer to a cross between a fritter and a cabbage-packed omelette.
The name roughly translates to “grilled as you like it,” which reflects how customisable it is.
There are regional styles in Japan - Osaka-style (where everything is mixed into the batter) and Hiroshima-style (where ingredients are layered).
This recipe follows the Osaka approach, which is simpler and perfect for home cooking.
Why Cabbage Is The Star
Cabbage isn’t just filler here - it gives okonomiyaki its structure, sweetness, and texture.
When cooked, it softens while still retaining a slight bite, making the pancake hearty but not heavy.
Fun fact: Okonomiyaki became popular in post-war Japan as a filling, affordable meal made with simple ingredients like cabbage and flour. It’s comfort food with history.
The Batter Is Surprisingly Simple
The base is just flour, dashi powder (for savoury depth), baking powder (for lift), sugar (for balance), and eggs.
Once combined, chopped cabbage and spring onions are folded through to create a thick, scoopable batter.
It might look like a lot of cabbage - but that’s exactly what you want.
That Addictive Sauce
Okonomiyaki sauce is sweet, tangy, and deeply umami.
Brushing it onto the pancake while it cooks allows it to caramelise slightly, creating a glossy, flavour-packed finish.
Top it generously with Kewpie mayonnaise, bonito flakes, seaweed powder or furikake, and extra spring onions.
The heat makes the bonito flakes “dance,” which is always a moment.
Ingredients
For the batter:
- 1 cup (120g) plain flour
- 2 tbsp tapioca starch
- 1 tsp dashi powder
- 1 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 2 eggs
- 200ml water
- 120g cabbage, finely chopped
- 2 spring onions, finely chopped
For cooking & topping:
- Oil for frying
- Okonomiyaki sauce*
- Kewpie mayonnaise
- Bonito flakes
- Seaweed powder or furikake
- Extra spring onions
*For oknomiyaki sauce:
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp sugar
Pair it with
Instructions
1. Make the batter
In a bowl, whisk together flour, dashi powder, baking powder, and sugar.
Add eggs and water, mixing until smooth.
2. Fold in the vegetables
Stir through the shredded cabbage and spring onions.
The batter will be thick and cabbage-heavy - that’s exactly what you want.
3. Cook gently on medium heat
Heat a drizzle of oil in a non-stick pan over medium heat.
Spoon the mixture into the pan and shape into a thick pancake.
4. Cover and steam
Cover the pan with a lid and cook for 4–5 minutes.
This helps the cabbage soften and ensures the centre cooks through without burning the base.
5. Flip and finish cooking
Carefully flip the okonomiyaki. Cook uncovered for another 4–5 minutes, until golden and cooked through.
Lower the heat slightly if it’s browning too quickly.
6. Glaze and caramelise
Brush generously with okonomiyaki sauce and let it cook for another minute so the sauce slightly caramelises.
7. Finish and serve
Drizzle with Kewpie mayo, sprinkle over bonito flakes, seaweed powder or furikake, and extra spring onions.
FAQs
Can I make okonomiyaki without dashi powder?
Yes. You can substitute with vegetable stock powder or omit it entirely, but dashi adds authentic savoury depth.
Can I add protein?
Absolutely. Thinly sliced pork belly, cooked prawns, bacon, or even cheese can be added to the batter or layered on top.
Why is my okonomiyaki falling apart?
It may need more egg or slightly less cabbage. Also ensure it’s cooked fully on the first side before flipping.
What does okonomiyaki sauce taste like?
It’s sweet, tangy, and savoury - similar to a thicker, richer Worcestershire-based sauce.
Is okonomiyaki healthy?
It’s cabbage-heavy, protein-rich, and pan-fried rather than deep-fried - so it’s surprisingly balanced for comfort food.
Video demonstration
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