Japanese
⭐ Highly Rated
12 minmedium
JapaneseBrunch
Recipe Story
origins & traditionsOkonomiyaki, meaning "grilled as you like it," is a beloved Japanese comfort food that originated in Osaka. This savory pancake combines a light batter with shredded cabbage, scallions, and your choice of proteins, then is griddled until crispy on the outside and tender inside. The dish is traditionally topped with a sweet-savory okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and nori seaweed. Popular in street stalls and restaurants throughout Japan, okonomiyaki represents the essence of Japanese home cooking—simple ingredients transformed into something extraordinary through technique and layering of flavors. This version is perfect for brunch, offering a unique alternative to traditional pancakes while being endlessly customizable to suit your taste preferences.
Instructions
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In a large mixing bowl, whisk together flour, eggs, and milk until smooth batter forms with no lumps.
Add finely shredded cabbage to the batter along with chopped scallions and mix thoroughly until vegetables are well coated.
In a small bowl, prepare the okonomiyaki sauce by mixing ketchup, Worcestershire sauce, soy sauce, and a touch of honey until smooth.
Heat a large skillet or griddle over medium heat and add vegetable oil.
Pour about one-quarter of the batter mixture onto the hot skillet, spreading it into a round pancake about 1-inch thick.
Cook for 4-5 minutes until the bottom is golden brown and edges begin to set.
Carefully flip the pancake using a large spatula and cook for another 4-5 minutes until cooked through and golden on both sides.
Transfer to a serving plate and immediately drizzle with okonomiyaki sauce in a crosshatch pattern.
Squeeze Japanese mayonnaise over the top in perpendicular lines to the sauce.
Garnish with dried nori flakes and serve hot. Repeat with remaining batter.
Okonomiyaki Savory Pancake
3.9 (39)
A hearty Japanese savory pancake loaded with cabbage, topped with tangy sauce and mayonnaise. Perfect for brunch gatherings and casual entertaining with bold umami flavors.
medium
35 min
4 servings
Ingredients
0 of 10 checked
Batter
- 1 cups flour, sifted
- 3 pieces eggs, beaten
- 1/2 cups milk
Main Ingredients
- 4 cups cabbage, finely shredded
- 1/2 pieces onions, thinly sliced
Cooking
- 3 tablespoons vegetable-oil
Sauce
- 3 tablespoons ketchup
- 2 teaspoons worcestershire
- 1 tablespoons soy-sauce
Topping
- 3 tablespoons mayonnaise
Chef Tips
expert advice•For extra protein, add cooked shrimp, bacon, or thinly sliced pork belly to the batter before cooking.
•The key to perfect okonomiyaki is not pressing down on the pancake while cooking—this keeps it fluffy inside.
•If you cannot find traditional okonomiyaki sauce, substitute with a mixture of ketchup and Worcestershire sauce.
•Japanese mayonnaise (Kewpie) has a richer flavor than American mayonnaise, but regular mayo works in a pinch.
•For a crispier exterior, cook over slightly higher heat.
•Traditionalists top with katsuobushi (bonito flakes) which dance from the heat—a beautiful presentation element.
•Feel free to experiment with vegetables like mushrooms, bell peppers, or corn.
•The batter should be thick enough to hold the cabbage but thin enough to cook through—consistency of thick pancake batter.
