There’s something incredibly comforting about the sound of bubbling batter on a hot skillet, especially when it transforms into a savory pancake bursting with flavor. I’ll never forget the first time I indulged in Okonomiyaki—Japan’s deliciously versatile savory pancakes. With every bite, I was met with a perfect blend of crispy cabbage and tender goodness, topped off with a drizzled tart sauce.
The beauty of this Okonomiyaki recipe lies in its adaptability. It’s not just a quick dish that you can whip up in under 30 minutes; it’s also a blank canvas for creativity. Want to go gluten-free? No problem! Craving shrimp or even cheese? Feel free to customize your toppings and fillings as you wish. Whether it’s for a cozy family dinner or a casual lunch, these pancakes are bound to impress. So grab your apron and let’s dive into this flavorful journey!
Why is this Okonomiyaki Recipe so special?
Quickly prepared in less than 30 minutes, this dish is perfect for those hectic weeknights when you want something delicious without the fuss. Endless customization options let you swap ingredients according to your preferences—be it gluten-free flour or preferred meats. Savory and satisfying, these pancakes boast a crispy exterior with a tender inside, making each bite a delightful experience. Family-friendly fun transforms meal prep into a bonding activity, where everyone can create their unique pancake masterpiece. Explore new flavor combinations or stick with the classic toppings; your choice will shine through in every bite!
Okonomiyaki Recipe Ingredients
For the Batter
• Bacon (4 slices) – Adds savory flavor; substitute with thinly sliced pork belly for authenticity.
• Plain Flour (⅔ cup) – Provides structure and texture; use gluten-free flour for a gluten-free option.
• Cornstarch (2 tbsp) – Enhances crispiness; can be substituted with additional flour.
• Warm Water (½ cup) – Hydrates the batter; use vegetable or chicken stock for added flavor.
• Dashi Powder (1 tsp) – Japanese seasoning that boosts umami; substitute with homemade dashi or any stock.
• Eggs (3) – Binds the ingredients together; ensure they are at room temperature for better mixing.
For the Filling
• Cabbage (¼ head, finely shredded) – Main filler that adds bulk and crunch; use any leafy greens in a pinch.
• Spring Onions (1-2, sliced) – Adds freshness; green onions or shallots can serve as substitutes.
• Corn (½ cup, tinned) – Adds sweetness and texture; fresh or frozen corn can also be used.
For Cooking & Toppings
• Vegetable Oil (1 tbsp) – For cooking; any neutral oil is suitable.
• Kewpie Mayonnaise (2 tbsp) – A rich complement to the pancakes; regular mayo can work as an alternative.
• Okonomiyaki Sauce (2 tbsp) – Key flavoring sauce; substitute with BBQ or tonkatsu sauce if unavailable.
• Seaweed Flakes (1 tsp) – Adds umami; nori can be torn into small pieces as a replacement.
• Bonito Flakes (1 tsp) – Enhances the depth of flavor; optional if not available.
Embrace the deliciousness of our Okonomiyaki recipe, and unleash your creativity with various toppings and fillings!
How to Make Okonomiyaki
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Cook the Bacon: Sizzle the bacon in a pan over medium heat until crispy, about 5-7 minutes. Once done, remove it from the pan and set it aside on a paper towel to drain excess fat.
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Prepare the Egg Mixture: In a jug, whisk together the eggs and warm water. Sprinkle in the dashi powder and stir until well dissolved, creating a flavorful liquid base.
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Mix the Batter: In a large bowl, combine the plain flour and cornstarch. Gradually pour in the egg mixture, and mix gently until you achieve a smooth batter—no lumps here!
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Fold in the Fillings: Add in the finely shredded cabbage, sliced spring onions, tinned corn, and the crispy bacon pieces. Carefully fold these ingredients into the batter without overmixing to keep it light and airy.
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Heat the Pan: Preheat a frying pan over medium heat and add the vegetable oil. Once the oil is shimmering, pour in the batter to create 10 cm circles.
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Cook the Pancakes: Allow each pancake to cook for about 3-4 minutes on one side until golden brown before flipping. Repeat for the other side, cooking until equally golden and just cooked through.
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Serve with Toppings: Once they’re perfectly cooked, transfer the pancakes to a plate. Drizzle with kewpie mayonnaise, spread okonomiyaki sauce on top, and sprinkle with seaweed and bonito flakes for an authentic touch.
Optional: A sprinkle of sesame seeds can add extra flavor and garnish!
Exact quantities are listed in the recipe card below.
Tips for the Best Okonomiyaki
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Finely Shred Cabbage: Cut the cabbage into very thin pieces for even cooking and a better texture in your Okonomiyaki recipe.
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Don’t Overmix: Gently combine the ingredients to maintain a light and airy batter; overmixing leads to denser pancakes.
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Customize Toppings: Experiment with meats like shrimp or chicken and veggies such as bell peppers to discover your favorite variation of this Okonomiyaki recipe.
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Check Oil Temperature: Ensure the oil is hot enough before adding batter; a hot skillet creates a crispy, golden crust that enhances flavor.
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Serve Immediately: Enjoy the pancakes fresh off the skillet for the best taste and texture; cold Okonomiyaki loses its delicious crispiness.
Make Ahead Options
These Okonomiyaki are perfect for busy home cooks looking to save time during the week! You can prepare the batter, including the flour, cornstarch, and dashi powder mixed with the eggs, up to 24 hours in advance and store it tightly covered in the refrigerator. Just before cooking, add the cabbage, spring onions, corn, and bacon to maintain freshness and texture. Additionally, you can pre-cook the pancakes and refrigerate them for up to 3 days in an airtight container. To reheat, simply pop them in the microwave for a minute or two and add your favorite toppings just before serving. With these make-ahead tips, you’ll have delicious Okonomiyaki ready in no time!
How to Store and Freeze Okonomiyaki
Fridge: Store cooked Okonomiyaki in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave for a quick meal.
Freezer: For longer storage, freeze individual pancakes wrapped in plastic wrap and placed in a freezer-safe container for up to 2 months.
Reheating: Reheat from frozen in the microwave or a preheated skillet until heated through. Add fresh toppings just before serving for the best flavor.
Room Temperature: If you plan to enjoy them immediately, serve fresh off the skillet and keep any leftovers covered at room temperature for up to 2 hours.
Okonomiyaki Recipe Variations
Feel free to put your unique spin on this delicious dish! Your creativity can elevate these pancakes to new heights.
- Gluten-Free Flour: Swap plain flour with a gluten-free blend for a celiac-friendly option, ensuring everyone can enjoy this meal.
- Seafood Bliss: Add cooked shrimp or squid to the batter for a delightful seafood twist that brings an oceanic flair to your Okonomiyaki.
- Vegetable Medley: Experiment with diced bell peppers, shredded carrots, or zucchini for a colorful, nutritious punch.
- Cheesy Goodness: Incorporate shredded cheese into the batter for a melty, indulgent experience that balances perfectly with savory flavors.
- Spicy Kick: Sprinkle chili flakes or gochujang into the batter for those who crave some heat—the perfect balance to your savory pancakes.
- Fresh Herbs: Toss in fresh herbs like cilantro or parsley for an aromatic twist; these add brightness and freshness to each bite.
- Alternative Toppings: Switch Kewpie mayonnaise for avocado or spicy mayo for a creamy finish that adds a whole new flavor dimension.
- Pickled Veggies: Top your pancakes with pickled radish or ginger for a tangy contrast that complements the rich flavors beautifully.
What to Serve with Okonomiyaki?
Pair your delightful pancakes with an array of sides that will elevate your meal to new heights.
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Miso Soup: A warm, comforting bowl of miso soup adds a savory depth to your meal, enhancing the Japanese dining experience.
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Crispy Tempura: The light, airy crunch of tempura vegetables complements the soft texture of Okonomiyaki, offering a wonderful contrast. You can dab the tempura in dipping sauce for extra flavor!
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Pickled Vegetables: Bright, tangy pickled vegetables serve as a refreshing palate cleanser, balancing the savory richness of the pancakes.
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Edamame: Steamed edamame sprinkled with salt provides a healthful and satisfying side option, rich in protein and fiber to round out your meal.
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Asian Cucumber Salad: Crisp, thinly sliced cucumbers in a tangy dressing brighten your plate and elevate the dining experience with every bite.
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Green Tea: Serving a cup of fragrant green tea pairs beautifully with your meal, cleansing your palate and enhancing the flavors of the Okonomiyaki.
These exciting additions will create a flavorful, memorable meal waiting to be enjoyed!
Okonomiyaki Recipe – Japanese Savoury Pancakes Recipe FAQs
What type of flour should I use for gluten-free Okonomiyaki?
Absolutely! You can substitute plain flour with gluten-free options like rice flour or a gluten-free all-purpose flour blend. Ensure the blend has xanthan gum for better structure, or add a teaspoon of it separately. This way, you won’t sacrifice the delicious taste or texture!
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How should I store leftover Okonomiyaki, and for how long?
Cooked Okonomiyaki can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave for about 1-2 minutes or on a skillet for a few minutes each side to revive that crispy texture.
Can I freeze Okonomiyaki, and if so, how?
Yes, you can freeze Okonomiyaki! Lay a sheet of plastic wrap around each pancake to prevent freezer burn, then place them in a freezer-safe container. They can last up to 2 months in the freezer. When you’re ready to eat, reheat from frozen in the microwave or skillet until warmed through, adding fresh toppings right before serving.
What should I do if my Okonomiyaki batter is too thick?
If your batter turns out too thick, don’t worry! Simply add a little warm water, about 1 tablespoon at a time, and mix gently until you achieve your desired consistency. Remember, the better the batter texture, the fluffier your pancakes will be! So, keep mixing until just right!
Is it safe for my dog to eat Okonomiyaki?
While the ingredients are generally safe, it’s best to avoid letting your pup indulge in Okonomiyaki. Foods like dashi powder or bonito flakes may contain seasonings that aren’t friendly for dogs. Always consult your vet if you’re unsure about any new food items for your furry friend!
Customize Your Okonomiyaki Recipe – Delicious Japanese Pancakes
Ingredients
Equipment
Method
- Cook the Bacon: Sizzle the bacon in a pan over medium heat until crispy, about 5-7 minutes. Once done, remove it from the pan and set it aside on a paper towel to drain excess fat.
- Prepare the Egg Mixture: In a jug, whisk together the eggs and warm water. Sprinkle in the dashi powder and stir until well dissolved, creating a flavorful liquid base.
- Mix the Batter: In a large bowl, combine the plain flour and cornstarch. Gradually pour in the egg mixture, and mix gently until you achieve a smooth batter—no lumps here!
- Fold in the Fillings: Add in the finely shredded cabbage, sliced spring onions, tinned corn, and the crispy bacon pieces. Carefully fold these ingredients into the batter without overmixing to keep it light and airy.
- Heat the Pan: Preheat a frying pan over medium heat and add the vegetable oil. Once the oil is shimmering, pour in the batter to create 10 cm circles.
- Cook the Pancakes: Allow each pancake to cook for about 3-4 minutes on one side until golden brown before flipping. Repeat for the other side, cooking until equally golden and just cooked through.
- Serve with Toppings: Once they’re perfectly cooked, transfer the pancakes to a plate. Drizzle with kewpie mayonnaise, spread okonomiyaki sauce on top, and sprinkle with seaweed and bonito flakes for an authentic touch.