Osaka-Style Okonomiyaki (Japanese Savory Pancake)

1. 1

   Shred your cabbage into thin strips about 1/8 inch wide—not too fine or it’ll release too much water. Thinly slice the green onions.

2. 2

   In a large bowl, combine the shredded cabbage, flour, water, eggs, green onions, and tenkasu (if using). Mix until just combined—the batter should barely coat the cabbage. It will look very loose and mostly like cabbage with a little binder. This is correct.

3. 3

   Heat a non-stick skillet (about 10 inches) over medium-high heat. Add a thin film of vegetable oil—just enough to coat the bottom.

4. 4

   Pour half the cabbage mixture into the center of the hot skillet. Use a spatula to gently shape it into a round pancake about 6-7 inches across and roughly 1/2 inch thick. Shape it once, then leave it alone—don’t press down on it constantly.

5. 5

   Cook undisturbed for 5-6 minutes until the bottom is golden brown and crispy. Don’t peek too early—you need that crust to form. When the edges look set and you can easily slide a spatula underneath, it’s time to flip.

   5 min
6. 6

   Flip confidently using one or two spatulas—slide one underneath, support the top with another spatula or plate, and flip quickly. Cook the second side for another 5-6 minutes until golden brown and the cabbage is cooked through. The pancake should feel firm in the center.

   5 min
7. 7

   Slide the okonomiyaki onto a plate. Immediately drizzle okonomiyaki sauce generously in a zigzag pattern, then do the same with mayonnaise. Sprinkle with aonori and bonito flakes (they’ll start “dancing” from the heat). Add pickled red ginger on top.

8. 8

   Repeat with the remaining cabbage mixture to make your second okonomiyaki. Slice into wedges and serve immediately while hot and crispy.

9. 9

   340

10. 10

    38g

11. 11

    12g

="instruction-step-12" class="whitespace-normal break-words">Fat

1. 12

   15g

2. 13

   3g

3. 14

   680mg

4. 15

   45% DV

5. 16

   85% DV

6. 17

   10% DV

7. 18

   The batter should be mostly cabbage with just enough binder to hold together—don’t add extra flour.

8. 19

   Let the first side cook fully before flipping—a solid crust is essential for structure.

9. 20

   Flip confidently, not tentatively—hesitation leads to broken okonomiyaki.

10. 21

    Use medium-high heat for that perfect crispy exterior without burning.

11. 22

    Serve immediately for maximum crispiness—okonomiyaki doesn’t wait.

12. 23

    Okonomiyaki is best eaten immediately while hot and crispy.

13. 24

    Store leftovers in an airtight container in the refrigerator for up to 2 days.

14. 25

    Reheat in a skillet over medium heat to re-crisp the exterior—don’t microwave or it’ll be soggy.

15. 26

    Add fresh toppings after reheating, not before storing.

16. 27

    Not recommended for freezing—the texture of the cabbage suffers significantly.

17. 28

    Serve with miso soup and pickled vegetables for a complete meal

18. 29

    Make multiple small okonomiyaki and let guests customize toppings

19. 30

    The classic pairing for this street food favorite

20. 31

    Popular combo at Japanese festivals and restaurants

21. 32

    Add cooked shrimp, diced chicken, or thin-sliced pork belly to the mixture

22. 33

    Fold in cooked octopus, squid, or mixed seafood

23. 34

    Add chopped kimchi and swap sauce for gochujang mayo for Korean fusion

24. 35

    Add cubes of mochi and shredded cheese for melty, stretchy goodness