Okonomiyaki — Savory Pancake
Crispy edges, custardy center, and a burst of umami: this Osaka-style okonomiyaki is a flavor explosion in every bite. The secret? Nagaimo (mountain yam) for an unforgettable fluffy texture.
Okonomiyaki — Savory Pancake
Crispy edges, custardy center, and a burst of umami: this Osaka-style okonomiyaki is a flavor explosion in every bite. The secret? Nagaimo (mountain yam) for an unforgettable fluffy texture.
Key move
Don't skip the nagaimo; it's essential for the light, airy texture that defines great okonomiyaki.
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The Setup
- Large Bowl
- Whisk
- Griddle or Skillet12-inch
- Spatula
The Mise en Place
5 of 12Your prep station before cooking begins
The Dry Mix (0/10)
Okonomiyaki is too dense.
Make sure you're using enough nagaimo and not overmixing the batter.
Okonomiyaki is burning on the outside but still raw inside.
Reduce the heat to medium-low and cook for a longer time. You can also cover the skillet with a lid to help cook the inside through.
Chef's Notes
Use a non-stick pan and medium heat to prevent sticking and ensure even cooking.
Don't overcrowd the pan; cook in batches for best results and easier flipping.
Top with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and chopped scallions.
Prepare the batter and chop all fillings ahead of time for quick assembly.
The Method
COMBINE
In a large bowl, whisk together the grated nagaimo, flour, and dashi powder (1 tsp).
Dry ingredients are combined.
ADD
Gradually add water (¾ cups) while whisking to form a smooth batter. Be careful not to overmix.
Smooth batter formed.
FOLD
Gently fold in the sliced cabbage (4 cups), green onions (½ cups), and eggs (2 large) until just combined.
Cabbage, green onions, and eggs are incorporated.
HEAT
Heat a large griddle or skillet over medium heat. Add vegetable oil (2 tbsp).
Griddle is hot and oiled.
POUR
Pour 1/2 cup of batter onto the hot griddle for each okonomiyaki. Spread into a round shape.
Batter is spread into round shapes on the griddle.
COOK
Cook for 4-5 minutes per side, or until golden brown and cooked through.
Okonomiyaki is golden brown and cooked through.
FLIP
Carefully flip the okonomiyaki and cook the other side.
Okonomiyaki is flipped and cooking on the second side.
TRANSFER
Transfer the cooked okonomiyaki to a plate.
Cooked okonomiyaki is on a plate.
DRIZZLE
Drizzle generously with okonomiyaki sauce (½ cups) and Japanese mayonnaise (¼ cups).
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Okonomiyaki sauce and mayonnaise are drizzled.
SPRINKLE
Sprinkle with bonito flakes (2 tbsp) and aonori.
Bonito flakes and aonori are sprinkled.
SERVE
Serve immediately and enjoy!
Okonomiyaki is ready to serve.
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