Okonomiyaki (meaning “grilled as you like it”) is the beloved savory Japanese pancake from Osaka and Hiroshima. A thick batter of flour, eggs, cabbage, and various add-ins is grilled and topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and aonori seaweed. It’s casual, filling street food and home cooking at its best.

Osaka vs Hiroshima Style Osaka style mixes everything together; Hiroshima style layers ingredients (noodles, cabbage, protein) and is often larger.

Ingredients (serves 2 large or 4 small) – Osaka style

• 300 g finely shredded cabbage
• 120 g all-purpose flour
• 180 ml dashi stock (or water + 1 tsp dashi powder)
• 2 large eggs
• 100–150 g protein: pork belly slices, shrimp, squid, or bacon
• 4 spring onions, chopped
• Toppings: Okonomiyaki sauce, Japanese mayo, bonito flakes (katsuobushi), aonori seaweed, pickled red ginger

Step-by-Step Instructions

1. Mix flour, dashi, eggs into a batter.
2. Add cabbage and most of the spring onions; stir gently.
3. Heat a non-stick pan or griddle on medium; add oil.
4. Pour in batter; shape into thick circle (~1.5–2 cm).
5. Lay pork slices or other protein on top; press lightly.
6. Cover and cook 5–6 minutes until bottom is golden.
7. Flip carefully (use two spatulas); cook another 5–7 minutes.
8. Transfer to plate; brush generously with okonomiyaki sauce.
9. Drizzle mayo in zigzag, sprinkle bonito flakes (they dance!), aonori, and remaining onions.

Tips for Success

• Don’t over-mix batter — keep cabbage crisp.
• Medium heat prevents burning while cooking through.
• Bonito flakes react to heat — add them last for movement.
• Use a ring mold for perfect round shape if desired.

Nutritional Note ~480 kcal per serving – filling, high in cabbage fiber and protein.

Delicious Okonomiyaki Moments Look at these wonderful examples of classic okonomiyaki: