Get the newsletter.

Okonomiyaki (Japanese Cabbage Pancake)

This post may contain affiliate links; please see our privacy policy for details.

Japanese cabbage pancakes for dinner.

This recipe for okonomiyaki (Japanese cabbage pancakes) is a savory, satisfying recipe. This easy recipe, with optional shrimp and bacon, is simple Japanese home cooking at its best. 

okonomiyaki pancake on dish

All About Okonomiyaki (Savory Japanese Cabbage Pancakes)

I love Asian food. And I especially love Japanese food. Japanese food often gets unfairly categorized into two narrow slots: teriyaki and sushi — with maybe a few fussy, hard-to-make dishes in between. But Japanese cuisine is actually quite varied and fun, with lots of satisfying comfort food in the mix.

Okonomiyaki (roughly meaning “cooked how you like” and pronounced “oh-ko-nom-YA-key”) is the casual Japanese cabbage pancake recipe beloved as street food and home cooking alike. It’s savory, satisfying, and comforting without being heavy. Sometimes it’s spelled okonomiyake.

okonomiyaki ingredients cabbage flour bonito shallot bacon on countertop

I spent my last semester of law school abroad in Tokyo, where I first learned how good Japanese food could be. The Japanese, as a general rule, take great care in the quality, preparation, and flavor of their food. This includes everything from high-end nigiri to simple yakitori. (And if you do go to Japan, do not miss the food halls in many of the department stores. They are like take-out food temples.)

I did not discover okonomiyaki, however, until later in my semester, when I traveled to southern Japan.

There, the popular and casual dish is served as a giant pancake, sometimes cooked table side, loaded with bonus goodies like bacon, noodles, and shrimp, and topped with flavorful sauces, nori, and bonito flakes.

okonomiyaki batter with shrimp bacon and cabbage

Osaka-Style vs. Hiroshima-Style Okonomiyaki

Okonomiyaki is most popular around the southern Japanese cities of Osaka and Hiroshima. But the dish has regional differences in its preparation.

  • In Osaka-style okonomiyaki, all of the ingredients are mixed together into the batter and poured onto the griddle to cook.
  • In Hiroshima, okonomiyaki is prepared by layering the ingredients on the griddle, starting with the batter, then toppings, which are then flipped like a pancake to brown on both sides.

Both versions get topped with sweet-salty okonomiyaki sauce and other goodness like Kewpie mayonnaise, shredded seaweed, and bonito flakes.

This recipe is an Osaka-style okonomiyaki. This is the easier-style cabbage pancake recipe to make, where all the ingredients are mixed together in a light batter, rather than layered.

okonomiyaki cabbage pancake in skillet being cooked

Japanese Okonomiyaki (Japanese Cabbage Pancakes): Recipe Notes

  • Make sure the cabbage is bone dry. If you add extra moisture to the batter, it will not brown as easily and will taste soggy.
  • I like to mix everything into the batter except the bacon, which I place on top of the pancake once it is in the skillet. That way, I can ensure it browns just right when cooked.

How to Serve Okonomiyaki

Okonomiyaki usually is a rather large pancake affair, so large sometimes that it is cut into pieces and shared, family style. But I have found that a very large pancake requires two spatulas and careful, precise flipping — neither of which is my strong suit.

Instead, I make my okonomiyaki the size of regular pancakes, and eat two or three. Easy to flip, easy to enjoy. Keep the okonomiyaki in a warm oven until you are ready to serve.

Add the Onokomiyaki Sauce and Other Toppings

And don’t forget to treat your cabbage pancakes to the right toppings. This means okonomiyaki sauce, some Kewpie mayonnaise, and if you like, a heap of shredded nori and bonito flakes.

Finally, let the translation “cooked as you like” be your guide.

  • If you do not want to use shrimp or bonito flakes, don’t.
  • Have some cooked noodles sitting around? Throw them in.

This is a casual meal, so you can be casual about the add-ins.

okonomiyake japanese cabbage pancake on wooden dish with chopsticks sauce and nori

Love okonomiyaki? You’ll also like:

okonomiyake japanese cabbage pancake on wooden dish with chopsticks sauce and nori

Authentic Okonomiyaki (Japanese Cabbage Pancakes)

A savory, Osaka-style okonomiyaki Japanese cabbage pancake recipe, studded with shrimp, bacon, and topped with flavorful sauce. This is the ultimate Japanese comfort food. Best of all, they are fun and uncomplicated to make.
Prep Time20 minutes
Cook Time30 minutes
Course: dinner
Cuisine: Japanese
Keywords:: bacon, easy, japanese, japanese cabbage pancake, okonomiyaki, okonomiyaki recipe, seafood, shrimp, street food
Servings: 4 pancakes (serves 4)


  • 1/2 cup minced shallot (about 1 large shallot)
  • 1 cup dashi (water can be substituted in a pinch; recipe for dashi linked below)
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt (I prefer Diamond Crystal brand)
  • 4 cups finely-shredded green cabbage (from about 1/2 pound)
  • 2 teaspoons grated fresh ginger
  • 1 cup peeled, deveined shrimp, roughly chopped
  • 1/4 cup vegetable oil, such as canola
  • 3 ounces raw, thick-cut bacon, cut into 1-inch pieces
  • Okonomiyaki sauce and Kewpie mayonnaise, to finish (recipe below)
  • Crumbled nori, to garnish
  • Bonito flakes, to garnish

For Homemade Okonomiyaki Sauce

  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons sugar


  • If you are making your own okonomiyaki sauce, heat the ingredients in a small saucepan until the sugar dissolves, stirring. Set aside. Make your dashi, if using.
  • Place the shallot, dashi, eggs, flour, salt, shredded cabbage, ginger, and shrimp in a large bowl and mix well.
  • Heat a large skillet over medium heat. Add enough oil to coat the pan, about 1 tablespoon. When the oil shimmers and a drop of batter sizzles, ladle about 1/4 of the batter into the skillet, shaping into a large, thick pancake. Layer a quarter of the bacon on top.
  • Cook over medium-low until the bottom of the pancake is browned and set. Do not rush; this will take around 7 or 8 minutes. Flip, and cook on the other side. Repeat with the remaining oil, bacon, and batter.
    PRO TIP: You never want to get the pan too hot; the outside of the pancake will brown before the batter fully cooks in the center.
    PRO TIP: To help flip the pancake, you can always invert the pancake onto a plate, then slide it back onto the skillet.
  • Serve, second side up, with okonomiyaki sauce, a drizzle of Kewpie mayonnaise, the nori, and bonito flakes.
    PRO TIP: You can simply smear the sauce and mayo on top. But the ideal way is to drizzle ribbon patterns over the top, as in the photo.
    TIP: Kewpie mayonnaise is from Japan, but is easily available online and in specialty markets. The taste is better and richer than regular mayo because it is made from yolks only.


  • Regarding the oil- the instructions say to mix all ingredients together, then it says to add half the oil to the preheated pan. Do you put the oil in with all the ingredients or is it solely for frying the pancake?

    • Unpeeled

      Hi, Heather! The oil is for frying the pancake. I reread the recipe and realized that the directions were definitely vague and not ideal on this. I will edit the recipe now and it should be more clear. Use half the oil for the first pancake, and the rest for the other pancake(s) as needed.

  • 4 stars
    I’m so glad this is out here. Back in the 80s, right after my ex-wife got back from living in Japan for 18 months, she used to make these all the time. I think it’s about time to recreate these, although not with my ex-wife, obviously.

    FYI, we always just used Mayo and Bulldog Sauce, which is a Japanese Worchester Sauce. Yummy. I could see adding some oyster sauce to the mix. And probably some cayenne pepper because I likes it hot! 🙂

  • Nancy Miller

    Thank you for this recipe! Okonomiyaki is another favorite food among the Japanese and other individuals around the world. The meal is famous in parts like Hiroshima and Osaka which are in the western part of Japan. Preparation of Okonomiyaki requires a griddle that facilitates its preparation.

  • 5 stars
    I have been making this regularly for a while now and it has become a family favorite.

  • louise ceccarelli

    5 stars
    Ii is fabulous and very easy. Both Chick and I Loved this intro to japanese cuisine. . Will be making this often. Thank you so much,

  • 5 stars
    Great flavor and I agree whole-heartedly about using Kewpie mayo. It is the only mayonnaise I use!

Add a note

Recipe Rating

Never miss a recipe.

Sign Up for the Weekly Newsletter
Green leaves

You have great taste.

Get the weekly newsletter of recipes and more.

Popular Recipes

See all recipes
Let's Connect

You have great taste!

Get the weekly newsletter of recipes and more.
Salmon and quinoa dish