The Best Okonomiyaki Recipe – Easy and Delicious!
Japanese Okonomiyaki
Today on the Takrecipe website, we are diving into one of Japan’s most beloved street foods—Okonomiyaki. This savory cabbage pancake is a fusion of textures and flavors, combining a fluffy batter with crunchy vegetables, smoky bonito flakes, and rich, tangy sauces. Okonomiyaki is incredibly versatile, as its name means “grill it as you like,” allowing you to customize it with different fillings like seafood, pork, or cheese. Whether enjoyed in Osaka-style or Hiroshima-style, this dish is a must-try for anyone who loves Japanese cuisine.
Ingredients (Serves 4)
- For the Batter:
- 2 cups all-purpose flour
- 1 ¼ cups dashi stock (or water)
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon soy sauce
- For the Filling:
- 4 cups finely shredded cabbage
- ½ cup green onions, chopped
- ½ cup tenkasu (tempura flakes) (optional)
- ½ cup cooked shrimp or sliced pork belly (optional)
- For Cooking:
- 2 tablespoons vegetable oil
- For Toppings:
- Okonomiyaki sauce
- Japanese mayonnaise
- Aonori (dried green seaweed)
- Bonito flakes (katsuobushi)
- Pickled ginger (beni shoga)
Prepare the Batter
In a large mixing bowl, combine the flour, baking powder, and dashi stock (or water). Stir until smooth, then add the eggs and soy sauce. Mix gently until all ingredients are well incorporated. Let the batter rest for about 10 minutes to develop a better texture.
Add the Filling
Fold in the shredded cabbage, chopped green onions, and tenkasu (if using). If you’re adding shrimp or pork belly, mix it into the batter or set it aside to place on top when cooking.
Cook the Okonomiyaki
Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil. Pour about 1 cup of the batter into the pan, shaping it into a round pancake about ¾ inch thick. If using pork belly, lay the slices on top before flipping.
Cook for about 5 minutes on one side, then carefully flip it using a spatula. Press it down slightly and cook for another 5 minutes until golden brown and crispy.
Add Toppings
Transfer the pancake to a serving plate. Generously brush okonomiyaki sauce over the top, then drizzle Japanese mayonnaise in a zigzag pattern. Sprinkle with aonori and bonito flakes. Serve with pickled ginger on the side.
Serve and Enjoy!
Cut the okonomiyaki into wedges and enjoy it hot. It pairs well with a refreshing cup of green tea or a cold Japanese beer.
Tips:
Don’t overmix the batter
🟢Stir just enough to combine the ingredients. Overmixing can make the pancakes tough instead of fluffy.
Use fresh cabbage
🟢Finely shredded cabbage is key to achieving a light texture. Avoid pre-cut cabbage, as it can be too dry.
Try different fillings
🟢Okonomiyaki is highly customizable! Add cheese for a creamy twist, or use seafood like squid or scallops for an extra umami kick.