Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you.

Experience Japan’s ultimate comfort food with this savory cabbage pancake loaded with bacon and topped with tangy sauce, creamy mayo, and dancing bonito flakes. Translating to “grilled as you like it,” this Osaka street food classic is endlessly customizable and surprisingly easy to make at home.

Japanese Okonomiyaki (Savory Pancake)

Discover Japan’s beloved street food pancake loaded with cabbage, bacon, and your choice of proteins, then topped with tangy okonomiyaki sauce and creamy Japanese mayo. This customizable Osaka-style dish translates to ‘grilled as you like it’ and lives up to its name.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 pancakes

Equipment

Large non-stick skillet or griddle

Large mixing bowl

Whisk

Wide spatula

Squeeze bottles (optional, for sauces)

Knife and cutting board

Ingredients

  

1x2x3x

For the Batter

• 1 cup all-purpose flour
• 3/4 cup dashi broth or chicken broth
• 2 piece large eggs
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp salt

For the Filling

• 4 cup green cabbage finely shredded
• 4 piece green onions thinly sliced
• 1/4 cup pickled red ginger beni shoga, chopped
• 8 piece bacon strips or thinly sliced pork belly
• 1/2 cup cooked shrimp optional, chopped
• 2 tbsp vegetable oil for cooking

For the Toppings

• 1/3 cup okonomiyaki sauce or tonkatsu sauce
• 1/4 cup Japanese mayonnaise Kewpie brand preferred
• 2 tbsp aonori dried seaweed flakes
• 2 tbsp katsuobushi bonito flakes
• 2 tbsp pickled red ginger for garnish

Instructions

 

• Make batter: In large bowl, whisk together flour, dashi broth, eggs, soy sauce, sugar, and salt until smooth. Let rest for 10 minutes while you prep other ingredients. Batter should be slightly thicker than pancake batter.
• Prepare filling: Add shredded cabbage, green onions, and chopped pickled ginger to batter. Fold gently to combine – don’t overmix. The mixture should be mostly cabbage held together by batter, not a thick pancake with some cabbage.
• Start cooking: Heat large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon oil. Pour 1/4 of the batter mixture (about 1-1/2 cups) into pan and shape into 6-7 inch circle about 3/4 inch thick. Don’t spread too thin or it will fall apart.
• Add bacon: Lay 2 bacon strips across top of pancake in an X pattern. Press down gently with spatula to help everything stick together. Cook undisturbed for 5-6 minutes until bottom is golden brown and edges start to set.
• Flip carefully: Slide spatula under pancake and flip in one confident motion. If adding shrimp, sprinkle chopped shrimp on top now. Cook second side for 5-6 minutes until cooked through and bacon is crispy. Press down occasionally with spatula.
• Top and serve: Transfer to plate. Drizzle okonomiyaki sauce in zigzag pattern across top. Squeeze Japanese mayo in perpendicular zigzag pattern to create crosshatch design. Sprinkle with aonori and katsuobushi (bonito flakes will dance from the heat). Add pickled ginger on side. Serve immediately while hot. Repeat with remaining batter to make 4 pancakes total.

Notes

Okonomiyaki sauce is sweet, tangy, and thick – find it at Asian markets or substitute equal parts ketchup and Worcestershire sauce. Japanese Kewpie mayo is richer and tangier than American mayo – worth seeking out. Katsuobushi (bonito flakes) will actually move and ‘dance’ from the heat rising from the pancake – it’s part of the fun. Can substitute squid, octopus, cheese, mochi, or kimchi for different variations. The key is very finely shredded cabbage – use a mandoline if possible. Don’t compress the pancake too much while cooking or it becomes dense. Osaka-style (mixed) is easier than Hiroshima-style (layered). Serve with chopsticks and a small spatula to eat directly from the griddle.

ALLERGEN INFORMATION: Contains gluten (flour), eggs, shellfish (shrimp, if used), fish (bonito flakes, dashi), pork (bacon), and soy. Can be made gluten-free using gluten-free flour blend and tamari instead of soy sauce. Can omit seafood and bonito flakes for pescatarian-free version. Always check ingredient labels if you have food allergies.

Keyword authentic okonomiyaki, cabbage pancake, Japanese comfort food, Japanese pancake, Japanese street food, okonomiyaki recipe, Osaka okonomiyaki, savory pancake

Tried this recipe?Let us know how it was!