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The Best Okonomiyaki (お好み焼き)

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 Japanese pancakes 1x
  • Category: Main
  • Method: Pan frying
  • Cuisine: Japanese


An easy and delicious Japanese pizza, filled with cabbage and beans sprouts, and topped with sweet and tangy sauce.



For the Japanese Pancakes

  • 1 cup Osaka style okonomiyaki flour
  • 3/4 cup dashi
  • 10.5 ounces green cabbage (shredded)
  • 2 scallions (chopped)
  • 2 eggs (whisked)
  • 2 tablespoons neutral oil such as vegetable or grapessed oil
  • 1 cup beans sprouts


  • Bonito flakes
  • Pickled red ginger (beni shoga)
  • Kewpie mayonnaise or regular mayonnaise
  • Okonomi sauce or tonkatsu sauce
  • Aonori (green laver)


  1. In a large bowl, add okonomiyaki flour and stir in the dashi broth until the flour dissolves.
  2. Add cabbage, scallions and eggs to the batter and mix well.
  3. In a large pan over medium high heat, add 1 tablespoon oil and swirl to coat the pan.
  4. Pour 1/3 of the mixture into the pan and shape into a 1/2-inch thick pancake. Top with 1/3 of the bean sprouts and cook for 4 minutes, until the bottom is golden brown.
  5. Flip the pancake and cook for 3 minutes, until bean sprouts are cooked.
  6. Transfer to a plate and top with okonomi sauce, kewpie mayonnaise, bonito flakes, pickled ginger, and aonori.
  7. Repeat the steps for the remaining 2 pancakes.


How to store okonomiyaki: Keep the leftovers in an airtight storage container, or on a plate covered with plastic wrap. Refrigerate for up to 3 days.


  • Serving Size: 1 pancake
  • Calories: 291
  • Sugar: 5.6 g
  • Sodium: 218.9 mg
  • Fat: 8.9 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 41.6 g
  • Fiber: 3.9 g
  • Protein: 12.3 g
  • Cholesterol: 129.3 mg
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