Okonomiyaki
A savory Japanese cabbage pancake loaded with toppings -- street food at home.
30 min total, customize with leftover proteins
Timing: 30 mins
Okonomiyaki
A savory Japanese cabbage pancake loaded with toppings -- street food at home.
30 min total, customize with leftover proteins
Timing: 30 mins
Key move
Flip the okonomiyaki pancake only when the bottom is deeply golden brown (4-6 minutes), or it will fall apart during the flip.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Spatula
The Mise en Place
5 of 16Your prep station before cooking begins
Quick Okonomiyaki Sauce (0/4)
Pancake (0/9)
My okonomiyaki is falling apart when I try to flip it!
Ah, that happens when the bottom isn't quite ready to let go.
It's burnt on the outside but still mushy in the middle.
That's a sign the heat was a little too high. You want a medium heat for okonomiyaki. This allows the cabbage inside to gently steam and soften while the outside gets that lovely c…
Chef's Notes
For crispier okonomiyaki, cook in a well-oiled, medium-hot pan until golden brown on both sides. Don't overcrowd the pan.
Top generously with okonomiyaki sauce, Japanese mayonnaise, and a sprinkle of aonori (seaweed flakes) and katsuobushi (bonito flakes).
Prepare the batter and chop the cabbage a day in advance. Store them separately in the refrigerator.
The Method
SHRED
Shred cabbage thin. Toss with scallions (2 whole) and salt.
Uneven shredding: Thick chunks of cabbage will not cook through and will cause the pancake to fall apart.
Cabbage is thinly shredded and evenly coated with scallions and salt.
BATTER
Whisk eggs, flour, water (1 cup), soy sauce (1 tbsp)soy sauce (1 tbsp) (and baking powder (1 tsp) if using).
Tough texture: Over-mixing the flour creates gluten, resulting in a dense, chewy pancake rather than a light, fluffy one.
A smooth, lump-free batter is formed.
FOLD
Fold cabbage into batter until everything is coated.
Overmixing: Mixing too vigorously will wilt the cabbage and result in a dense, gummy pancake.
Cabbage is evenly coated with the batter, with no dry pockets.
PAN-FRY
Oil a nonstick or cast-iron skillet. Medium heat. Add half the mixture and press into a thick pancake.
Structure failure: Pressing too hard or too often will squeeze out air and moisture, making the pancake dense and prone to breaking.
The mixture is formed into a thick, even pancake in the skillet.
FLIP
Cook 4-6 minutes until the bottom is deeply golden. Flip carefully. Cook another 4-6 minutes.
Structural failure: Flipping too early will cause the pancake to break apart. Ensure the bottom is set and deeply browned.
The bottom is deeply golden brown and the pancake is firm enough to flip.
SAUCE + FINISH
Drizzle sauce and mayo. Add toppings.
Soggy pancake: Avoid over-applying sauce, as the moisture can soften the crispy crust if it sits too long.
Okonomiyaki is topped with sauce, mayo, and desired garnishes.
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