Okonomiyaki - Japanese Savory Pancake


  • By
    The Food Studio
  • Time
    25 minutes
Okonomiyaki - Japanese Savory Pancake

Okonomiyaki is a teppanyaki dish that uses flour and cabbage. You can grill these ingredients and use your favorite ingredients as a filling, such as vegetables, meat, and seafood. For the finishing touch, you can top it with sauce, mayonnaise, aonori (green nori seaweed), as well as dried bonito flakes.

Okonomiyaki is one of the most popular snacks in Japan, loved by both children and adults. There are two major types of okonomiyaki, based on the region they are from: Hiroshima-style and Kansai-style. Hiroshima-style is made by dissolving wheat flour in water, spreading it thinly on a pan, layering ingredients such as meat, vegetables, and Chinese noodles on top of the dough, turning it over, covering it, and steaming it. Kansai-style, on the other hand, is made by mixing finely cut cabbage with dough before grilling it; it's easy to make at home. This recipe is for Kansai-style okonomiyaki.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 0.44  lb sliced pork belly
    • A
    • 0.67  cup all-purpose flour /plain flour
    • eggs
    • 0.34  cup dashi stock
    • B
    • 0.33  large cabbage (125g/0.3lb per serving)
    • 3.53  oz nagaimo/yamaimo
    • 1.06  oz tempura crumbs
  • tbsp vegetable oil
    • C
    • to taste okonomiyaki sauce(Worcestershire-style sauce)
    • as needed mayonnaise
    • as needed dried bonito flakes
    • as needed green nori seaweed


Step 1

Mix the A ingredients in a bowl.

Step 2

Finely chop the cabbage. Grate the nagaimo/yamaimo. Add the ingredients B to A and mix.

Step 3

Heat vegetable oil in a large pan, add half of the batter and put the pork on it. Cook over low to medium heat. When it becomes brown, turn it over and cook it further until the inside is cooked.

Okonomiyaki - Japanese Savory Pancake

Step 4

Top with sauce, mayonnaise, green nori seaweed, and dried bonito flakes.


  • Change the amount of flour from 80g (2/3cup) to 100g (3/4cup) if you will not be using nagaimo/yamaimo.
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