Summary: Okonomiyaki is a savory Japanese pancake made with a batter of all-purpose flour, eggs, and dashi stock, mixed with a mound of shredded cabbage. The thick layer is cooked on a griddle under a lid so the cabbage inside steams and the pancake holds its shape. Before flipping, the pancake is covered with a plate. It’s topped with okonomiyaki sauce, mayonnaise, bonito flakes, and scallions. Total time 60 minutes, makes 6 servings.
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Categories: meatless dishes, japanese cuisine
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Quick overview
- Dish: Okonomiyaki – a Japanese savory pancake made with batter, cabbage, and other ingredients, typical of Osaka and Hiroshima
- Categories: meatless dishes, japanese cuisine
- Cuisine: Japanese
- Main ingredient: Green cabbage, 2 lb (shredded finely) (quality specification)
- Guide: 12 most famous Japanese dishes: traditional recipes of Japanese cuisine
- Total time: 60 minutes (25 min prep + 35 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 14 oz)
- Key technique: Cooking a thick layer of cabbage batter on a griddle under a lid so the cabbage inside steams
- Cooking methods: Pan-frying, steaming under a lid
- Dietary info & Allergens: gluten (all-purpose flour, soy sauce), eggs (eggs, mayonnaise), soy (soy sauce), fish (bonito flakes, Worcestershire sauce), celery (Worcestershire sauce)
- Suitable for: Weekend lunch for six, family dinner with kids, skillet meal for guests, evening with friends at a Japanese table, homemade version of Osaka street food.
- Nutrition (per serving): 470, Protein: 20.0 g, Fat: 15.0 g, Carbs: 39.0 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Japanese light lager, dry white wine, sencha green tea
- In short: Okonomiyaki made from a batter of all-purpose flour, egg, and dashi broth, mixed with a pile of shredded cabbage. Total time 60 minutes, 6 servings.
WAGUU says: “Okonomiyaki is not a pancake. It’s a layer of cabbage bound with batter – if you use too little cabbage, you get a heavy pancake that stays raw inside.”
Key facts
| Prep time: | 25 minutes |
| Cook time: | 35 minutes |
| Temperature: | Griddle 340–355°F, cooking under a lid at 320°F |
| Servings: | 6 |
At a glance
Okonomiyaki is recognized by its height. The cabbage layer is taller than the batter layer, and the cabbage is what keeps the pancake fluffy. The batter is just a binder that holds the cabbage together, so it’s mixed just before cooking and must not sit. The lid over the pan is as important as the griddle under it: the steam inside cooks the cabbage and heats the pancake through to the center without burning the bottom. It’s flipped by placing a plate on top, not with a spatula, because the pancake is soft and a spatula will tear it.
Ingredients
Base servings: 6 servings • Serving size: 14 oz
| Ingredient | Amount | Quality |
|---|---|---|
| green cabbage | 32 oz | firm head, shredded finely |
| all-purpose flour | 6.5 oz | wheat, finely ground, sifted |
| eggs | 6 pcs | fresh, room temperature, size M |
| dashi stock | 1 cup | from seaweed and dried fish |
| scallions | 5 pcs | fresh, with firm stalks |
| bacon | 6.5 oz | thin slices, smoked |
| canola oil | 3 tbsp | for greasing the griddle |
| fine sea salt | 0.18 oz | for the batter |
| ground black pepper | 0.11 oz | freshly ground |
| okonomiyaki sauce | 6 tbsp | thick, sweet and tangy, with a fruity note |
| mayonnaise | 1/4 cups | Japanese, unsweetened |
| bonito flakes | 0.5 oz | thin shavings of dried fish |
| toasted sesame seeds | 0.4 oz | white, dry-toasted |
Why you’ll love this recipe
- Cabbage, not batter: Two pounds of cabbage for six servings. The batter is just a binder; the flavor and texture come from the cabbage and eggs.
- One method, many variations: Add bacon, shrimp, cheese, or mushrooms to the base. The method stays the same, only the filling changes.
- Exact ratios for 6 servings: Five ounces of cabbage per serving, two eggs per pancake, and a batter that just binds the cabbage. Everything scales with the number of diners.
Success guaranteed: Cabbage is over ninety percent water. When shredded cabbage is mixed with batter and the pancake hits the griddle, the water starts turning to steam. The lid traps this steam, the cabbage softens, and the pancake heats through from top and bottom. Without a lid, the surface would stay raw while the bottom burns. The all-purpose flour batter forms a gluten network that binds the cabbage. If the batter sits, the gluten tightens and the pancake becomes tough, so it’s mixed just before cooking. The eggs in the batter coagulate with heat and give the pancake structure. That’s why you flip only when the eggs have set on the surface – otherwise it falls apart. Bonito flakes are thin shavings of dried fish that curl with heat and moisture, so they go on the pancake only when serving.
Recipe overview
Prep: 25 min | Cook: 35 min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Japanese
Detailed instructions
Total progress: 0 % done
Phase 1: Preparing the cabbage – 12 min
Equipment: shredder or sharp knife
1. Cut the cabbage, remove the core, and shred the head into thin strips. Put the shredded cabbage in a large bowl and leave it at room temperature.
2. Slice the scallions diagonally into thin rings and cut the bacon into short strips. Set both aside in two bowls.
VKB: The cabbage is shredded into evenly wide strips and takes up a lot of volume in the bowl. It feels dry, not wet, and holds its shape when squeezed in your hand.
Before you move on:
Don’t salt the shredded cabbage ahead of time. Salt draws out water, the mixture gets soggy, and the pancake only holds together with extra flour, which makes it dense.
Phase 2: Batter and mixing – 8 min
Equipment: none
1. Sift the all-purpose flour into a bowl, add the eggs, dashi stock, salt, and pepper. Stir just until the ingredients come together and small lumps of flour remain in the batter.
2. Just before cooking, add the shredded cabbage to the batter and fold it with two wooden spoons from the bottom up so the cabbage is coated with batter and stays fluffy.
VKB: The batter is thick, the cabbage holds together, but you can see gaps between the shreds. The batter doesn’t fall off a spoon by itself; you have to push it off. There’s no liquid pooling in the bowl.
Before you move to the next step:
Don’t let the batter sit or mix it with a blender. The gluten will tighten and the pancake will be raw and tough inside. A blender also crushes the cabbage and releases water.
Phase 3: Heating the griddle – 5 min
Equipment: cast-iron griddle or large skillet, kitchen thermometer
1. Place the griddle over medium heat and let it heat until a drop of water sizzles and spreads. Wipe the surface with a thin layer of canola oil and remove excess oil with a paper towel.
2. Check the griddle temperature with a drop of batter. It should immediately sizzle and turn golden, not burn black right away.
VKB: The griddle is evenly heated, a drop of batter sizzles and turns golden. There are no cold spots where the batter won’t set.
Before you move to the next step:
The griddle must not be white-hot or the oil smoking. An overheated surface will burn the pancake outside and leave it raw inside.
Phase 4: Cooking the pancakes – 18 min
Equipment: griddle, lid, spatula, plate
1. Place a mound of batter on the griddle and spread it with a spatula into an even circle. Lay bacon slices on top and cover the pancake with a lid.
2. Cook the pancake covered until the edges set and the bottom turns golden. Then place a plate on the pancake, hold it, and flip the griddle with the plate. Slide the pancake back onto the griddle raw side down and finish cooking uncovered.
VKB: The edges are firm and golden, the center doesn’t jiggle when tapped with a spatula. When flipped, the pancake holds its shape and the filling doesn’t spill. The bottom is golden brown, not black.
Before you move to the next step:
Don’t flip the pancake before the edges set. A soft pancake will tear with the plate and the filling will spill onto the griddle.
Phase 5: Finishing and garnishing – 7 min
Equipment: brush or spoon, knife
1. Transfer the cooked pancake to a warm plate and brush with okonomiyaki sauce. Apply mayonnaise with a spoon in thin stripes over the sauce to create a grid.
2. Sprinkle the pancake with sliced green onions, toasted sesame seeds, and bonito flakes. Cut into quarters and serve immediately.
VKB: The sauce is glossy and clings to the surface, the mayonnaise grid is distinct and doesn’t mix with the sauce. The bonito flakes wave from the heat. The green onions are crisp and dry.
Required equipment
| Tool | Ideal size | Alternative | Risk |
|---|---|---|---|
| cast-iron griddle or large skillet | 28 cm diameter, thick bottom | two smaller skillets and cooking in two batches | a thin bottom won’t hold heat and the pancake won’t cook through |
| lid | glass, with a vent hole | baking sheet covered with foil | a tight lid without a hole traps water and the pancake gets soggy |
| spatula | thin, 12 cm wide | two spatulas | a thick spatula will tear the pancake |
| plate for flipping | diameter larger than the pancake | wooden cutting board | a small plate won’t support the whole pancake |
| grater or sharp knife | 20 cm blade or mandoline | vegetable peeler | a dull knife bruises the cabbage and it releases water |
Shopping list
Nutrition profile
Values per 1 serving (without sides). Calculated from average nutrient values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 389 kJ / 93 kcal | 1552 kJ / 371 kcal | 9314 kJ / 2226 kcal |
| Fat | 3.8 g | 15.0 g | 90.0 g |
| of which saturated | 1.1 g | 4.4 g | 26.4 g |
| Carbohydrates | 9.8 g | 39.0 g | 234.0 g |
| of which sugars | 1.8 g | 7.3 g | 43.8 g |
| Protein | 5.0 g | 20.0 g | 120.0 g |
| Salt | 0.5 g | 1.9 g | 11.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: Mix the batter with the cabbage just before putting it on the griddle. If the mixture sits, the gluten tightens and the pancake becomes tough and raw inside.
- Tip 3: Flip the pancake by placing a plate on the skillet, not with a spatula. The plate supports the whole pancake; a spatula will tear it.
- Tip 4: Add bonito flakes only after transferring to the plate. They curl and wave from the heat, but on a hot griddle they would burn.
Scientific background
Cabbage contains over ninety percent water. When shredded cabbage is mixed with batter and the pancake is placed on the griddle, the water starts turning to steam. The lid traps this steam, softening the cabbage and cooking the pancake from top and bottom. Without a lid, the surface would stay raw while the bottom burns. The batter from all-purpose flour forms a gluten network that binds the cabbage. If the batter sits, the gluten tightens and the pancake becomes tough. Eggs in the batter coagulate with heat and give the pancake structure, which is why you flip only after the eggs set on the surface.
Fine Dining – Professional techniques
- Plate composition: Cut the pancake into quarters and arrange them slightly overlapping on a plate. Draw a thin mayonnaise grid on top and place a mound of bonito flakes in the center.
- Texture contrasts: Place crisp cucumber strips next to the soft pancake. The contrast between crisp and soft keeps the flavor fresh.
- Temperature contrast: Serve the pancake immediately after finishing, when the surface is crispiest. Inside it’s soft and moist from the cabbage, which is the difference that makes okonomiyaki.
- Aromatic additions: Mix mayonnaise with a teaspoon of rice vinegar and a pinch of wasabi. The acid cuts through the sweet sauce and the wasabi aroma blends with the seafood flakes.
Sensory radar
- Appearance: The pancake is golden brown on both sides, topped with glossy sauce and a white mayonnaise grid. When cut, layers of cabbage, bacon, and batter are visible. Bonito flakes wave in the heat.
- Aroma: Aroma of fried bacon and cabbage, followed by the sweet smell of sauce and a fresh note of green onions.
- Taste: Sweet and sour sauce, salty bacon, and mild sweetness from the cabbage. Mayonnaise rounds out the flavor.
- Texture: The surface is crisp, the inside soft and moist from the cabbage. Bacon offers a slight resistance, green onions are crisp.
Pairing
- Japanese light lager: Carbonation and mild bitterness cut through the fat from bacon and mayonnaise. Serve chilled at 45–45°F.
- Dry white wine: Pinot Blanc or Muscadet with higher acidity. The wine’s acid cleanses the palate after the sweet sauce.
- Sencha green tea: Warm, but not boiling. The tea’s bitterness balances the combination of sweet sauce and mayonnaise.
Different preparation variations
- Hiroshima-style: The layers are not mixed but stacked: batter, a pile of cabbage, green onion, thin bacon slices, and finally noodles. It cooks longer and is flipped more carefully.
- Seafood okonomiyaki: Add chopped shrimp and pieces of octopus to the batter. The flavor is more pronounced, but the mixture holds together less well, so add an extra egg.
Allergens and dietary information
Contains: gluten (all-purpose flour, soy sauce), eggs (eggs, mayonnaise), soy (soy sauce), fish (bonito flakes, Worcestershire sauce), celery (Worcestershire sauce) • Gluten: yes, in all-purpose flour and soy sauce • Not suitable for: people with celiac disease, egg allergy, soy allergy, and fish allergy
Suitable for
A weekend lunch for six, a family dinner with kids, a skillet meal for guests, an evening with friends at a Japanese table, a homemade version of Osaka street food.
Substitution catalog
- Okonomiyaki sauce: a mix of ketchup, Worcestershire sauce, and a teaspoon of honey in a 2:1:1 ratio. The flavor will be fruitier and less sweet.
FAQ
Why is there so much cabbage in okonomiyaki?
Cabbage keeps the pancake fluffy and moist inside. The batter is just a binder that holds the shreds together. If you use less cabbage, you get a heavy pancake that doesn’t heat through.
How do I flip the pancake without it falling apart?
Place a plate over the skillet, hold it with one hand, and invert the skillet. The pancake is supported across its entire surface. A spatula will tear the soft pancake.
What can I use instead of dashi stock?
Stock made from kombu seaweed and dried shiitake mushrooms, or water with a teaspoon of soy sauce. The flavor will be less pronounced, but the batter will stay moist.
Can I make okonomiyaki ahead of time?
Cooked pancakes keep in the fridge for two days and in the freezer for a month. Reheat them in the oven at 350°F or on the stovetop. Add toppings only after reheating; bonito flakes don’t wave when cold.
What can I use instead of okonomiyaki sauce?
A mix of ketchup, Worcestershire sauce, and a teaspoon of honey in a 2:1:1 ratio. The flavor will be fruitier and less sweet, but the pancake will stay balanced.
Can I make this recipe without a griddle?
Yes, in a heavy-bottomed skillet with a lid. A thick base that holds heat and a lid that traps steam are important. Cook smaller pancakes so they heat through to the center.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook the pancakes in two skillets or in two batches and keep the finished ones in the oven at 175°F. Always mix fresh batter with cabbage; after twenty minutes it loses its texture. • 10+ people: Make smaller pancakes; they heat through faster and are easier to flip. Shred the cabbage in two batches so it doesn’t dry out.
Sides and serving
Serving: Serve the pancake cut into quarters on a warmed plate with a mayonnaise drizzle and bonito flakes. A bowl of rice and pickled vegetables are served alongside okonomiyaki.
Storage and reheating
Refrigerator: 2 days • Freezer: 1 month • Reheating: Refrigerator: 2 days • Freezer: 1 month • Reheating: Warm the pancake in the oven at 350°F for 8 minutes or in a dry skillet. Add toppings only after reheating.
Author: WAGUU Petr & Team • Published: 7 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
Ramen – noodle soup with a rich broth, meat, egg, vegetables, and other typical toppings
Tempura – lightly battered and fried seafood or vegetables in a thin, crispy batter
Tonkatsu – breaded, fried pork cutlet served with finely shredded cabbage and tonkatsu sauce
Takoyaki – round fried batter balls filled with octopus, typical of Osaka
Katsudon – a bowl of rice with breaded pork cutlet tonkatsu, egg, and onion in a seasoned broth
Gyudon – a bowl of rice topped with thin slices of beef and onion simmered in a sweet-savory sauce
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Most common mistakes
- Too little cabbage in the batter – the pancake is heavy, raw inside, and burnt on the surface. Cabbage should make up a larger portion of the mixture than the batter.
- Letting the mixture sit – the gluten tightens and the pancake becomes tough. Mix the batter with the cabbage only when the griddle is hot.
- Frying without a lid – the surface of the pancake stays raw and the bottom burns. The lid traps steam that cooks the cabbage inside.
- Flipping with a spatula – the soft pancake tears with a spatula and the filling spills onto the griddle. Flip by placing a plate over the skillet.