5 from 24 votes
Okonomiyaki
Okonomiyaki is a savory Japanese pancake combining thinly sliced cabbage, carrot, green onion, and shrimp in a batter made from flour, eggs, and dashi. Cooked in a hot oiled pan until golden, it’s finished with okonomiyaki sauce, mayonnaise, furikake seasoning, and optional bonito flakes. The result is a thick, tender pancake with a balance of mild sweetness and umami from the toppings, served sliced for sharing.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
258 kcal
Course:
Main Course, Breakfast, Snacks, Lunch, Dinner
Cuisine:
Japanese
Ingredients
- 1 1/2 cups savoy cabbage thinly sliced, or napa cabbage
- 1 carrot peeled and thinly sliced
- 2 green onion thinly sliced
- 1 1/4 cups all-purpose flour
- 3 egg lightly beaten
- 3/4 cup dashi or water
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 12 Shrimp large, peeled, deveined, coarsely chopped, about 3/4 lb
- 2 tablespoons vegetable oil
garnishes
- 1/4 cup okonomiyaki sauce
- 3 tablespoons mayonnaise Kewpie or mayonnaise
- 2 tablespoons Furikake Seasoning
- 2 teaspoons bonito flakes optional
Instructions
- Combine the cabbage, carrot, and green onions in a large bowl and toss together.
- In another bowl whisk together the flour, eggs, dashi, salt, and pepper.
- Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.
- Fold shrimp into batter.
- Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.
- When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.
- Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.
- Transfer the pancake to a large plate and let cool for 5 minutes.
- Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.
- Cut into wedges and serve.
Cup of Yum
Notes
- Make ahead by preparing up to 3 days in advance; seafood versions keep 1-2 days, meat versions 2-3 days.
- Cool completely before wrapping tightly in plastic wrap and storing air-tight in the fridge.
- Reheat in an oven at 350°F for about 10 minutes, then add sauces and toppings before serving.
- Freeze individually wrapped wedges for up to 1 month; bake frozen at 375°F for 12-16 minutes to reheat.
- Use savoy cabbage for a tender texture or green cabbage for more crunch.
- Additional vegetables like grated yams or zucchini and proteins like pork, chicken, or oysters can be used.
- Swirling oil around the pan helps prevent sticking; avoid flipping the pancake too early to keep it intact.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
25g
(8%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
116mg
(39%)
Sodium
742mg
(31%)
Potassium
199mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1923IU
(38%)
Vitamin C
7mg
(8%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 742mg | 31% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1923IU | 38% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.