Okonomiyaki—a Japanese pancake filled with shrimp, squid, and veggies all held together with eggy goodness—is crispy on the outside, tender in the center, and absolutely loaded with texture and umami.
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The batter holds everything together: crunchy cabbage, onion, carrot, shrimp, and squid. It hits that perfect middle ground between snack and meal, with all the toppings that make it unmistakably okonomiyaki—Kewpie mayo, okonomiyaki sauce, bonito flakes, and sliced scallions.
I love this dish because it feels like a kitchen free-for-all in the best way. The name means “grilled how you like it,” and that pretty much gives you permission to toss in whatever you’ve got. I usually make it when I’ve got a bit of shrimp in the freezer, or half a head of cabbage staring back at me from the crisper drawer. It’s fast, easy, and a great way to clear out the fridge.
Okonomiyaki comes originally from the Kansai region of Japan, but is now popular across the country and the world. Some versions are thinner, some include noodles, others go all-in with pork belly or mochi. And, of course, eggs bind everything together and give the pancake that soft, rich center. Without them, this would fall apart. Literally.
Even if it's your first time, Okonomiyaki is easy to make. Mix the batter, load in the fillings, and pan fry it low and slow. The flipping might seem intimidating, but there’s a trick for that, too. Once you get the hang of it, it’s the kind of dinner you can throw together in 25 minutes with one pan and one bowl. Add a cold beer or a cup of tea and you're set.
Ingredients Notes
This recipe relies on a short list of familiar ingredients, plus a few that are worth having on hand if you cook Japanese food regularly.
Cabbage is the bulk of this dish. Green cabbage works best because it holds its crunch and doesn’t release too much liquid. If you’re pressed for time, pre-cut coleslaw mix is a great shortcut.
Shrimp and squid bring the seafood element. If you don’t have squid, you can skip it or double the shrimp. Frozen works fine—just thaw it and pat dry first.
Mushroom powder adds depth and umami to the batter. You can use dashi powder, chicken bouillon, or a pinch of MSG instead if that’s what you’ve got.
Kewpie mayo is tangier and more custardy than regular mayo. It’s worth tracking down, but you can also doctor regular mayo with a splash of rice vinegar or lemon juice.
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Bonito flakes, or katsuobushi in Japanese, are thin, papery shavings of dried, fermented, and smoked skipjack tuna (a type of small tuna). They’re most famously used to make dashi, the light, savory broth that forms the base for dishes like miso soup, udon, and ramen. They’re also used as a flavorful garnish for dishes like Agadashi Tofu, Takoyaki, and Okonomyaki.
How To Make Okonomiyaki
Even if this is your first time making okonomiyaki, it’s a straightforward process. Here’s how it comes together:
- Mix the batter using flour, water, eggs, mushroom powder, and salt.
- Stir in the chopped cabbage, onion, carrot, shrimp, and squid.
- Heat oil and spread the batter into a thick pancake.
- Cook until the bottom is golden and set, then flip and cook the other side.
- Transfer to a plate, add the toppings, and slice into wedges.
Expert Tips for Success
Okonomiyaki isn’t complicated, but a few tricks will help it cook evenly and hold together when flipping.
- Use medium-low heat to avoid burning the outside before the center sets.
- Don’t add too much filling to the batter. Too many bits and pieces will make it hard to flip.
- Use a plate to flip: Slide the pancake onto a plate, invert the pan over it, and flip both together.
- Keep your pancake about ¾ to 1 inch thick—it needs enough structure to hold together but should still cook through.
- If you’re new to flipping big pancakes, make two smaller ones instead of one large one.
More Ways to Enjoy Savory Egg Pancakes
This is one of those recipes that shows off eggs as the quiet hero. They don’t stand out, but they hold everything together—literally. They give the pancake structure and a rich, tender bite that sets it apart from anything you’d make with just flour and water.If you like this recipe, you might also want to try Korean-style Kimchi Pancakes, which use a similar egg-and-flour batter with crispy edges Pajeon (scallion pancakes). Eggs make all of these pancakes work, binding vegetables and fillings into something you can actually flip, cut, and serve like a proper meal.
If you're looking for a sweet, fluffy Japanese pancake, try Fluffy Souffle Pancakes. They're perfect for a lazy weekend brunch.
Okonomiyaki
Robin Donovan
Ingredients
- 2 cups all-purpose flour
- ⅓ cup water
- 1 teaspoon mushroom powder
- ¼ teaspoon salt
- 9 ounces cabbage
- 1 piece small onion diced
- ½ cup carrot diced
- 3 oz shrimp chopped into ½-inch pieces
- 3 oz squid chopped into ½-inch pieces
- cooking oil for pan
Toppings
- Okonomiyaki sauce
- Kewpie mayonnaise
- Bonito flakes
- Chopped spring onion
Instructions
- Make the batterIn a large mixing bowl, whisk together the flour, water, eggs, mushroom powder, and salt until smooth.
- Add the vegetables and seafoodStir in the cabbage, onion, carrot, shrimp, and squid until everything is evenly coated.
- Heat the panAdd a drizzle of oil to a nonstick pan over medium-low heat. Let it heat up before adding the batter.
- Cook the first sidePour the batter into the pan and use a spatula to spread it into an even, thick round. Let it cook until the bottom turns golden brown and starts to set.
- Flip the pancakeUse a spatula to loosen the edges. Slide the pancake onto a plate, invert the pan over the plate, and flip both to cook the other side.
- Finish cookingReturn the pancake to the heat and cook until the second side is golden and the center is cooked through.
- Add the toppings and serveSlide the pancake onto a serving plate. Drizzle with okonomiyaki sauce and Kewpie mayo, then top with bonito flakes and chopped green onion. Cut into wedges and serve warm.
Notes
- To make a vegetarian version, swap the seafood for chopped mushrooms.
- Pre-cut coleslaw mix works well instead of chopping cabbage by hand.
- If you don’t have mushroom powder, you can use dashi powder, chicken bouillon, or even a pinch of MSG.
- Want smaller, easier-to-flip pancakes? Just divide the batter and make two.
- Leftovers keep well in the fridge for up to 2 days. Reheat in a skillet over low heat to crisp it back up.
