Easy Homemade Okonomiyaki: The Ultimate Japanese Cabbage Pancake Recipe

Okonomiyaki is an irresistibly delicious and savory Japanese cabbage pancake – a true culinary delight that quickly becomes an addiction. While traditional recipes often call for specific Japanese ingredients that can be challenging to find, this guide will show you how to effortlessly create this fantastic dish at home. You’ll achieve that authentic flavor, satisfying chewy crunch, and luxuriously creamy center without the fuss, making this beloved Japanese street food accessible to everyone. (Skip directly to the recipe here.)

Do you ever find yourself drawn to fascinating words, repeating them just for the sheer joy of their sound? Do certain phrases or names stick with you, captivating your imagination long after you first encounter them? If so, you might just be a “Word Nerd,” like me.

My latest linguistic fascination, and indeed, my latest culinary obsession, has been the exquisite word: Okonomiyaki. Break it down: oko-nomi-yaki. Say it aloud a few times, let the syllables roll off your tongue. Perhaps add a little rhythmic sway or a snap of your fingers as you chant it. Isn’t that enjoyable? (If you agreed, congratulations – you’re definitely one of us!)

Ever since I stumbled upon this intriguing Japanese cabbage pancake online (the exact source now a happy blur), I’ve been utterly captivated. Not just by its delightful name, but by the pancake itself. I’ve made it countless times in recent weeks, finding myself chanting “Okonomiyaki” rhythmically while driving, often accompanied by involuntary shoulder dancing and a big smile. This word, and the dish it represents, truly sparks joy.

And once I actually experienced the taste, my love affair deepened further. It is simply divine! A harmonious blend of savory and satisfying, bursting with diverse textures – from a delicate crispiness on the outside to a tender, custardy creaminess within, all enveloped in an absolutely addictive umami flavor. Okonomiyaki transforms humble chopped cabbage and a simple batter into an extraordinary culinary experience, elevating it to an art form of taste and texture.

What is Okonomiyaki? The Versatile Japanese Cabbage Pancake

In Japan, Okonomiyaki is more than just a dish; it’s a beloved cultural staple, a vibrant street food cooked to order and cherished by locals and visitors alike. The name itself offers a clue to its versatility: Okonomi translates to ‘however you like it,’ and yaki means ‘grilled’ or ‘cooked.’ This large, hearty pancake typically features a base of finely chopped cabbage and green onions, bound together by a light batter. The magic happens during cooking: the exterior becomes wonderfully crispy and golden, while the interior remains deliciously creamy and custard-like.

While the basic components are simple, the beauty of Okonomiyaki lies in its customizability. Traditionally, various ingredients like seafood, pork belly, or other vegetables are mixed into the batter, reflecting the “however you like it” philosophy. And the experience is never complete without a generous piling of delectable toppings, adding layers of flavor and texture that make each bite an adventure.

Simplifying Okonomiyaki for Your Kitchen

Authentic Japanese Okonomiyaki recipes often include several specialty ingredients that can be difficult to source in a standard North American grocery store. Recognizing that many home cooks may not have access to a dedicated Asian supermarket, I embarked on a mission: to create a simplified yet equally delicious version of Okonomiyaki that could be easily prepared in any home kitchen, like a typical Canadian one. And I must say, the results have been nothing short of thrilling!

This big, bold, and incredibly satisfying Japanese cabbage pancake has quickly become my go-to for lunch and a new family favorite. Just uttering the word “Okonomiyaki” now instantly conjures up cravings for its delightful taste. My goal was to ensure that everyone, regardless of their proximity to a Japanese street vendor or an Asian market, could satisfy their curiosity and craving for this incredible dish.

Here are the smart and simple substitutions I’ve developed, allowing you to create this Japanese culinary gem with ease:

Smart Ingredient Swaps for an Authentic Taste

Sweet Rice Flour: The Secret to a Creamy Interior

One of the signature qualities of a traditional Okonomiyaki pancake is its distinctive creamy, almost custardy interior. This texture usually comes from nagaimo (or yamaimo), a species of Asian yam. When grated, nagaimo transforms into a slimy, viscous substance that, when combined with wheat flour in the batter, prevents the pancake from becoming doughy and instead ensures a soft, tender center. While an interesting ingredient to experiment with, nagaimo is not readily available in most mainstream grocery stores.

My solution for achieving that coveted custardy texture without the exotic yam is sweet rice flour. This incredible flour, made from sticky or glutinous rice, is often sold as Mochiko or glutinous rice flour. The term ‘glutinous’ refers to its sticky, glue-like texture when cooked, not to ‘gluten,’ the protein found in wheat. Sweet rice flour is a fantastic staple in my gluten-free pantry and can often be found in health food stores or the Asian section of larger supermarkets. It creates an amazingly delicious, soft, and custardy Okonomiyaki pancake, with the added benefit of making the dish naturally gluten-free.

Fish Sauce for Umami Depth: A Savory Substitute

The rich umami flavor in traditional Okonomiyaki batter often comes from katsuobushi (dried, thinly shaved bonito flakes) and dashi, a stock typically made from bonito flakes. These ingredients impart a profound savory depth that is quintessential to Japanese cuisine.

To replicate this flavor profile easily, I found that a combination of good quality chicken stock (a bouillon concentrate like Better than Bouillon works wonderfully) and a couple of teaspoons of fish sauce delivers an equally delightful umami punch. While fish sauce is a staple in Southeast Asian cuisine, it provides a similar savory depth that perfectly complements the Okonomiyaki, even if it’s not strictly Japanese. If fish sauce isn’t a pantry item for you, tamari – a smoother, less salty Japanese soy sauce, often gluten-free – can be used as a substitute. However, fish sauce is becoming increasingly available and, when used judiciously, adds incredible complexity without any overpowering ‘fishy’ taste.

Crispy Rice Cereal: For a Lighter, Airier Texture

Another unique traditional ingredient is tenkasu, which are small, deep-fried bits of tempura batter. These are incorporated into the pancake mixture to lighten the batter and create delightful little soft pockets within the cooked pancake.

An incredibly simple and effective substitute for tenkasu is crispy rice cereal, such as Rice Krispies (ensure it’s gluten-free if needed, and avoid puffed rice). A handful tossed into the batter achieves a very similar effect, adding a pleasant lightness and textural variation without the extra oil from deep-frying.

Beni-Shoga: Optional Pickled Ginger

Beni-shoga, a vibrant red pickled Japanese ginger, is often included in traditional Okonomiyaki recipes for its tangy, zesty kick. While delicious, it’s not essential for the core flavor of the pancake. You can easily omit it from the batter and, if desired, serve thin slices of pickled sushi ginger on the side to enjoy with the cooked pancake. Or, simply leave it out altogether – your Okonomiyaki will still be fantastic!

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Customize Your Okonomiyaki: Fillings and Flavor

At its heart, Okonomiyaki is a delightful combination of a thin, savory batter binding together a generous amount of chopped cabbage. That’s the beautiful, simple base. But the true magic, as its name suggests, is the freedom to customize it “however you like it.” While cabbage and green onion form the essential foundation, the possibilities for additional fillings are genuinely endless, allowing you to tailor each pancake to your taste and what you have on hand.

Feel free to experiment with a variety of interesting bits from your fridge. Consider replacing some of the cabbage with shredded carrots or daikon radish for extra crunch and color, finely shaved sweet red pepper, bean sprouts, or crunchy water chestnuts. Fresh chopped herbs, sunflower or pumpkin seeds can add another layer of flavor and texture. For a heartier pancake, incorporate bits of leftover cooked meat like chicken or pork, crumbled sausage, or crispy bacon. Even chopped raw shrimp can be added directly to the batter (note: other raw meats won’t cook thoroughly in the pancake). Many traditional Japanese recipes, particularly the Osaka style, feature thin slices of pork belly or bacon artfully laid in the pan before the batter is added, cooking beautifully into the pancake.

For convenience, you can purchase ready-made Japanese (Kewpie) mayonnaise and authentic Okonomiyaki Sauce, typically found in Asian markets. However, crafting your own versions at home with the easy recipes below is incredibly satisfying and delicious.

The Grand Finale: Elevating Flavor with Okonomiyaki Toppings

No Okonomiyaki experience is complete without its signature toppings, which add layers of flavor, texture, and visual appeal. It’s customary to generously drizzle the cooked Japanese pancake with two main sauces: a distinctively sweet-tart Okonomiyaki sauce and a tangy Japanese mayonnaise. These are typically available in squeeze bottles at Asian supermarkets, allowing for the classic grid pattern. But if you can’t find them, don’t worry – crafting excellent homemade versions is surprisingly simple (recipes provided below).

Okonomiyaki sauce boasts a rich, savory, and slightly fruity profile, often compared to a gourmet ketchup or a Japanese Worcestershire sauce. By combining a touch of sugar and Worcestershire sauce with ketchup, you can achieve a remarkably similar flavor. Japanese mayonnaise, on the other hand, is known for its distinct richness and tangier profile compared to traditional mayonnaise. A hint of rice vinegar in regular mayonnaise helps capture this unique flavor beautifully. Once the sauces are artfully applied in a criss-cross grid, the pancake is then typically showered with thinly sliced green onions and toasted sesame seeds, adding freshness and a nutty aroma. Feel free to add any other flourishes that tickle your fancy, perhaps a few drops of your favorite hot sauce for an extra kick.

In Japan, additional customary toppings include a sprinkle of Aonori (dried green seaweed flakes) and a handful of delicate bonito flakes. These paper-thin katsuobushi flakes are famous for their mesmerizing “dancing” movement as they react to the heat of the freshly cooked pancake, creating a truly lively and appealing presentation. While these add an authentic touch, they are optional for a delicious homemade version. You could finely shred some nori seaweed sheets as an alternative to Aonori, or simply omit them without compromising the overall enjoyment.

For many, the combination of just the homemade Okonomiyaki sauce, Japanese mayonnaise, fresh green onions, and toasted sesame seeds is pure perfection. It offers a wonderful balance of savory, sweet, and tangy, creating a truly satisfying meal or snack.

Get ready to have fun and dive into this delightful way to enjoy cabbage and pancakes in one incredible meal!

Let’s Get Cooking: Your Step-by-Step Guide to Okonomiyaki

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Kitchen Frau Notes for Perfect Okonomiyaki:

• If the thought of flipping one large pancake feels daunting, simply divide the batter to make two smaller pancakes. They are much easier to manage with a spatula and will taste just as delicious!
• For best results, I recommend preparing the batter for one large pancake at a time. If you try to double the batch, ingredients tend to settle at the bottom of the bowl, making it difficult to get an even distribution into each pancake.
• Using a precise ¼ cup of chicken stock isn’t always practical. This is where bouillon concentrate shines! Keep a good brand like Better Than Bouillon in your fridge. You can quickly stir ¼ teaspoon of chicken bouillon paste into ¼ cup of warm water for a flavorful chicken stock, or simply use plain water if preferred.
• Fish sauce imparts a wonderful savory depth (umami) to the pancake without making it taste “fishy.” However, if you prefer, you can substitute it with tamari, a smooth, light-tasting Japanese soy sauce. If you’re gluten-free, always double-check the label for tamari, as some brands may still contain wheat.

Okonomiyaki – Japanese Cabbage Pancake, Canadian-Style

Yields: 1 large 7-inch pancake (serves 1 as a meal, 2 as a snack)

Prep time: 15 minutes

Cook time: 10-12 minutes

Ingredients:

• ½ cup sweet rice flour (also known as glutinous rice flour or Mochiko)
• 1 large egg
• ¼ cup (60ml) chicken stock* (see notes above) or water
• 2 teaspoons fish sauce or tamari* (see notes above), ensuring it’s gluten-free if necessary
• 2 packed cups finely chopped cabbage (approximately ½ lb / 225gms), about ¼ of a small head of cabbage
• 2 green onions/scallions, thinly sliced (or 2 to 3 tablespoons finely chopped onion)
• ¼ cup crispy rice cereal (ensure it’s gluten-free if necessary)
• 1 teaspoon cooking oil (such as vegetable or canola oil)

For Serving (Toppings):

• Okonomiyaki sauce (see recipe below for a simple homemade version)
• Japanese mayonnaise (see recipe below for a simple homemade version)
• Additional sliced green onion for garnish
• Toasted sesame seeds for garnish
• Pickled sushi ginger (optional, for serving on the side)

Instructions:

1. Prepare the Cabbage: Cut the head of cabbage into quarters. Remove the tough core from one quarter. Hold the quarter firmly so the layers stay together, then slice it into strips approximately as thick as a pencil. Carefully stack two or three slices on top of each other, then cut crosswise again into pencil-thick pieces to create small, uniform dice of cabbage. Measure out about 225 grams or 2 packed cups.
2. Make the Batter: In a medium bowl, whisk together the sweet rice flour, egg, chicken stock (or water), and fish sauce (or tamari) until smooth and thoroughly combined.
3. Combine Ingredients: Add the prepared chopped cabbage, sliced green onions, and crispy rice cereal to the batter. Stir gently but thoroughly, ensuring all the vegetables and cereal are well coated by the batter.
4. Heat the Skillet: Heat the oil in a non-stick skillet (preferably 8-10 inches in diameter for one large pancake) over medium heat.
5. Cook the First Side: Scrape the entire pancake batter mixture into the heated skillet. Using a spatula, gently pat and shape the mixture into an even 7-inch diameter circle, about 1 inch (2.5 cm) high. Use the spatula to tuck in any stray bits of cabbage around the edges, forming a neat, round pancake. For the first minute of cooking, continuously push the spatula against the edges to prevent batter from oozing out. Let the pancake cook undisturbed for 5 minutes. If it browns too quickly, slightly lower the heat (you can lift the edge with a spatula to peek underneath). You’re aiming for a beautiful nutty brown color, not too dark.
6. Flip the Pancake: To flip, place a large plate (or a tight-fitting lid) directly on top of the skillet. Hold the skillet handle with one hand and place your other hand firmly on top of the plate/lid. In one swift, confident motion, flip the skillet and plate together, so the pancake is now inverted onto the plate, cooked-side up. (This step can seem daunting, but it’s surprisingly easy!).
7. Cook the Second Side: Return the empty skillet to the burner. Gently slide the pancake from the plate back into the skillet, with the uncooked side now facing down. Scrape any batter or cabbage bits left on the plate into the skillet next to the pancake, then use your spatula to tuck them underneath the main pancake body. (If making two smaller pancakes, simply use a pancake flipper to flip each one carefully.) Continue to push any loose bits back into the pancake with your spatula. Cook the second side for another 5 minutes, or until golden brown and cooked through.
8. Serve: Carefully slide the cooked Okonomiyaki pancake onto a serving plate. Spread a few generous spoonfuls of Okonomiyaki sauce evenly over the top, extending to the edges. Using a squeeze bottle (or a spoon for dollops), create a criss-cross pattern of Japanese mayonnaise over the sauce. Finish by sprinkling with extra sliced green onions and toasted sesame seeds. Serve immediately, with pickled sushi ginger on the side if desired.

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Easy Homemade Okonomiyaki Sauce

Yields: Approx. ½ cup

Prep time: 2 minutes

Ingredients:

• 4 tablespoons (¼ cup / 60ml) ketchup
• 1 tablespoon granulated sugar
• 1 tablespoon Worcestershire sauce (ensure it’s gluten-free if necessary)

Instructions:

Simply stir all ingredients together in a small bowl until the sugar is dissolved and the sauce is well combined. Taste and adjust sweetness or tanginess as desired.

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Easy Homemade Japanese Mayonnaise

Yields: Approx. ¼ cup

Prep time: 1 minute

Ingredients:

• 4 tablespoons (¼ cup / 60ml) good quality mayonnaise
• 2 teaspoons rice vinegar

Instructions:

In a small bowl, stir the mayonnaise and rice vinegar together until smooth and well blended. For easy application and classic grid lines on your pancake, transfer the mixture to a squeeze bottle. Alternatively, simply dollop small spoonfuls onto the pancake.

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どうぞめしあがれ (Douzo Meshiagare / Bon Appétit!)

We hope you enjoy this delightful and easy Okonomiyaki recipe as much as we do! It’s a fantastic way to bring the flavors of Japan into your home.

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