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.
25 min active, minimal dishes
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.
25 min active, minimal dishes
Key move
Don't skip the nagaimo; it's essential for the light, airy texture that defines great okonomiyaki.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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).
Overmixing: Do not overwork the batter; excessive mixing will develop gluten and make the pancake tough rather than airy.
Dry ingredients are combined.
ADD
Gradually add water (¾ cups) while whisking to form a smooth batter. Be careful not to overmix.
Overmixing: Overworking the flour will develop gluten, resulting in a tough, chewy pancake rather than a light, airy one.
Smooth batter formed.
FOLD
Gently fold in the sliced cabbage (4 cups), green onions (½ cups), and eggs (2 large) until just combined.
Watery Batter: If you over-fold, the cabbage will release too much water and thin out the batter, making it difficult to flip.
Cabbage, green onions, and eggs are incorporated.
HEAT
Heat a large griddle or skillet over medium heat. Add vegetable oil (2 tbsp).
Smoking oil: If the oil starts to smoke, the pan is too hot; remove from heat briefly to avoid a burnt flavor.
Griddle is hot and oiled.
POUR
Pour 1/2 cup of batter onto the hot griddle for each okonomiyaki. Spread into a round shape.
Overcrowding: Do not crowd the griddle; leave space to flip the pancakes easily without them breaking.
Batter is spread into round shapes on the griddle.
COOK
Cook for 4-5 minutes per side, or until golden brown and cooked through.
Premature flipping: Flipping too early will cause the pancake to break apart; ensure the bottom is set.
Okonomiyaki is golden brown and cooked through.
FLIP
Carefully flip the okonomiyaki and cook the other side.
Structural failure: Flipping too early will cause the pancake to break apart. Ensure the edges have set before attempting the turn.
Okonomiyaki is flipped and cooking on the second side.
TRANSFER
Transfer the cooked okonomiyaki to a plate.
Structural failure: Lifting from the edge instead of the center can cause the pancake to fold or break under its own weight.
Cooked okonomiyaki is on a plate.
DRIZZLE
Drizzle generously with okonomiyaki sauce (½ cups) and Japanese mayonnaise (¼ cups).
Over-saucing: Apply sparingly; the sauce is very salty and can easily overpower the delicate flavor of the cabbage.
Okonomiyaki sauce and mayonnaise are drizzled.
SPRINKLE
Sprinkle with bonito flakes (2 tbsp) and aonori.
Aonori clumping: Aonori absorbs moisture quickly; sprinkle immediately before serving to keep it from turning into a paste.
Bonito flakes and aonori are sprinkled.
SERVE
Serve immediately and enjoy!
Soggy base: Do not let the pancake sit too long after saucing, or the bottom will lose its crispness.
Okonomiyaki is ready to serve.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+2 more collections inside Recipes.
Browse all recipe paths →Master These Next
One-Pan Egg Fried Brown Rice
Leftover rice turned into real dinner: crisp grains, soft egg, and a bright finish that avoids grease.
Egg Fried Rice — Wok Hei
Unlock the secrets of wok hei and transform humble ingredients into a symphony of smoky flavors and distinct textures. This is egg fried rice, elevated.
Pad See Ew — Charred Noodles
Experience the authentic flavors of Thai street food with this easy Pad See Ew recipe. Perfectly charred noodles and a balanced sweet and savory sauce create a symphony of flavors in every bite.