Okonomiyaki is a savory Japanese pancake packed with cabbage and mixed with a simple batter, then topped with a sweet-savory sauce and creamy drizzle. The name loosely means “grilled as you like it,” reflecting its customizable fillings and regional variations across Japan.

Field | Info -- | -- Prep Time | 20 minutes Cook Time | 20 minutes Total Time | 40 minutes Servings | 4 pancakes Difficulty | Medium Tags | Japanese, vegetarian, savory, weeknight, comfort food | Spice level (out of 3): 🌶️

Okonomiyaki Sauce (or use store-bought)

• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp tamari or soy sauce
• 1 tbsp maple syrup

Pancake Batter

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs
• 1/3 cup water
• 3 cups finely shredded green cabbage
• 3 scallions, chopped

For Cooking

• Extra-virgin olive oil or neutral oil, for the pan
• Toppings (optional but traditional)
• Japanese mayonnaise
• Nori flakes
• Pickled ginger
• Sesame seeds
• Microgreens

1. In a small bowl, whisk together the ketchup, Worcestershire sauce, tamari, and maple syrup to make the okonomiyaki sauce. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the eggs and water to the dry ingredients and whisk until a smooth batter forms.
4. Fold in the shredded cabbage and chopped scallions until evenly combined.
5. Heat a non-stick skillet over medium heat and lightly coat it with oil.
6. Scoop about 1 cup of the batter mixture into the skillet and use a spatula to shape it into a round pancake about 1/2 inch thick.
7. Cook for 3–5 minutes, or until the bottom is golden brown and set.
8. Carefully flip the pancake and cook for another 3–5 minutes, until the second side is golden and the center is cooked through.
9. Transfer to a plate and repeat with the remaining batter.
10. Drizzle the pancakes with the prepared okonomiyaki sauce and Japanese mayonnaise.
11. Garnish with nori flakes, pickled ginger, sesame seeds, or microgreens as desired.
12. Serve warm.

• For a vegan version, substitute the eggs with a flax egg and use vegan mayonnaise.
• You can customize the filling with shredded carrots, corn, or sautéed mushrooms.
• Traditional versions often include dashi for deeper umami flavor.
• Cook over medium heat to ensure the center cooks through without burning the outside.

• Adapted from Love & Lemons (Jeanine Donofrio)
• Ade Hidayat
• Kimberly Saiyo
• Joaquin Burmester
• Tianie Scott