Okonomiyaki Recipe (Japanese Pancakes)

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5 from 12 votes

Okonomiyaki is a Japanese savory pancake made with a batter of flour, dashi, eggs, finely shredded cabbage, scallions, and panko crumbs. The batter is cooked in a skillet with sesame oil, steamed under a lid, and then flipped to cook on both sides. The pancakes are served warm, topped with a tangy okonomiyaki sauce blend of oyster sauce, ketchup, and Worcestershire sauce, along with mayonnaise, chopped scallions, bonito flakes, furikake, and sushi ginger.

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Servings: 4 servings

Calories: 331 kcal

Course: Main Course, Appetizer, Snacks

Cuisine: Asian, Japanese

Ingredients

For the Japanese Pancakes -

1 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ cup water warm
2 teaspoons dashi powder
4 egg large
5 cups cabbage about 10 oz bag angel hair cabbage slaw, finely shredded
1 cup scallions chopped
½ cup panko breadcrumbs or tenkasu
4 teaspoons sesame oil

For the Okonomiyaki Sauce –

¼ cup oyster sauce
3 tablespoons ketchup
3 tablespoons Worcestershire sauce

Okonomiyaki Toppings –

mayonnaise kewpie brand
scallions chopped
Bonito katsuobushi smoked fish flakes
Furikake Seasoning
sushi ginger

Instructions

Cup of Yum

For the Okonomiyaki Pancakes: Set out a large mixing bowl. Mix the warm water and dashi in the bowl to dissolve the dashi.
Then whisk in the eggs, flour, and baking powder. Once the batter is smooth, fold in the shredded cabbage, scallions, and breadcrumbs.
Preheat the oven to 200 degrees to use as a warmer while you cook the pancakes. Then set a cookie sheet in the oven.
Set a small nonstick skillet over medium heat. Add 1 teaspoon sesame oil to the skillet. Add one-fourth of the batter to the hot skillet. Then press into a round even layer, about ½ inch thick. Place a lid over the skillet to steam the pancake as it cooks. Cook covered for 5 minutes per side.
Move the cooked pancakes to the warm oven and repeat until all four pancakes are ready.
For the Okonomiyaki Sauce: Meanwhile, in a small bowl, mix the oyster sauce, ketchup, and Worcestershire sauce together. (If you have a squeeze bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes later.)1
When ready to serve, drizzle Okonomiyaki sauce and Kewpie mayo over the pancakes. Top them with chopped scallions, Bonito flakes, furikake seasoning, and sushi ginger. Serve warm.

Notes

Thinly sliced shrimp or pork can be added to the batter before frying to include protein options.
If available, multiple small skillets can be used to cook several pancakes at once, speeding preparation.
Freshly cooked pancakes can be kept warm in a 200°F oven while finishing the batch.
Okonomiyaki pancakes store well in a sealed container for up to 5 days in the refrigerator, and can be reheated briefly in a skillet or baked at 350°F for 10–15 minutes.
The okonomiyaki sauce keeps well refrigerated for up to two weeks.
Bonito flakes placed on hot pancakes will move due to the heat, creating a distinctive visual effect.

Nutrition Information

Serving 1pc Calories 331kcal (17%) Carbohydrates 50g (17%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 164mg (55%) Sodium 772mg (32%) Potassium 583mg (12%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 640IU (13%) Vitamin C 39mg (43%) Calcium 163mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 331

% Daily Value*

Serving	1pc
Calories	331kcal	17%
Carbohydrates	50g	17%
Protein	13g	26%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	164mg	55%
Sodium	772mg	32%
Potassium	583mg	12%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	640IU	13%
Vitamin C	39mg	43%
Calcium	163mg	16%
Iron	5mg	28%

* Percent Daily Values are based on a 2,000 calorie diet.