Okonomiyaki — Savory Japanese Pancake from Osaka

Okonomiyaki is one of Japan’s most iconic street-food dishes, originating from the Kansai region—especially Osaka. Its name literally means “grilled as you like it,” reflecting the freedom in choosing ingredients. Crispy on the outside, soft inside, rich and deeply umami.

Ingredients (2 large pancakes)

Batter

• 120 g all-purpose flour

• 150 ml cold water

• 1 egg

• ½ teaspoon salt

Add-ins

• 200 g finely shredded white cabbage

• 2 spring onions, thinly sliced

• 80 g sliced bacon (or shrimp / octopus – optional)

• vegetable oil for frying

To serve

• okonomiyaki sauce

• Japanese Kewpie mayonnaise

• katsuobushi (bonito flakes)

• aonori (powdered dried seaweed)

Preparation

In a bowl, mix the flour, water, egg, and salt until smooth and fairly loose. Add the cabbage and spring onions, gently folding them in—the batter should stay light and airy.

Heat a frying pan over medium heat and lightly oil it. Pour in half of the batter, shaping a thick pancake. Arrange the bacon on top.

Cook for 4–5 minutes until the bottom is golden. Carefully flip and cook for another 4–5 minutes, until the pancake is crisp outside and tender inside.

Serving

Transfer to a plate, brush generously with okonomiyaki sauce, drizzle with mayonnaise in a lattice pattern, and sprinkle with katsuobushi and aonori. Serve immediately while hot.

Dish profile

Crispy • juicy • full of umami
Kansai street food • comforting • authentic

Okonomiyaki is the essence of Japanese home cooking—simple, satisfying, and irresistibly addictive.