10 Okonomiyaki Recipes: Exploring the Savory Pancake

Dive into the delicious world of okonomiyaki with these 10 incredible okonomiyaki recipes! Explore the savory goodness of this Japanese “pancake,” from classic okonomiyaki styles to exciting new variations. Whether you’re craving a traditional Osaka-style okonomiyaki or looking to experiment with unique flavor combinations, this collection of okonomiyaki recipes offers something for everyone. Get ready to discover the joy of making and eating okonomiyaki, a culinary adventure that’s sure to tantalize your taste buds!

Healthy Tuna and Cabbage Okonomiyaki with Oat Flour

This recipe provides a delicious and nutritious twist on traditional okonomiyaki, using oat flour for a healthier option. It’s packed with flavor and suitable for those following a heart-healthy, diabetic, or kidney-friendly diet. Always consult with your doctor or registered dietitian to ensure this recipe aligns with your individual dietary needs.

Ingredients

• 1 cup (100g) Oat Flour
• 2 Large Eggs
• 3 cups (220g) Coleslaw mix or Shredded Cabbage
• 1 can (170g) No-salt Light Flaked Tuna in Water (Do not drain)
• 1 can (170ml) Soup stock or No-salt added Broth (any kind)
• 4 tsp (20ml) or 2 tsp (10ml) each of Vegetable Oil
• 1-3 tsp Less-salt Mayonnaise
• 1-3 tsp Okonomiyaki sauce

Instructions

1. Prepare the cabbage: Measure the coleslaw mix, wash, and drain. Alternatively, shred fresh cabbage to the same amount.

2. Whisk the eggs: In a large mixing bowl, beat the eggs thoroughly.

3. Combine ingredients: Add the coleslaw mix, tuna (including the water from the can), and soup stock to the bowl. Use the empty tuna can to measure the soup stock.

4. Add oat flour and rest: Add the oat flour and mix everything thoroughly. It’s crucial to let the mixture rest for 10 minutes. This allows the oat flour to fully hydrate, resulting in a better texture.

5. Cook the first side: Heat a frying pan over medium-high heat. Add the vegetable oil, then pour in half of the mixture. Cook for about 5 minutes, or until the bottom becomes golden brown and crusty.

6. Flip and cook the second side: Carefully flip the okonomiyaki. Cook for another 5 minutes, or until the second side is also crusty. Ensure the inside is cooked through and there’s no loose oat flour remaining. Tip: If flipping is difficult, slide the okonomiyaki onto a plate. Place the frying pan over the plate, then carefully invert both to flip the okonomiyaki back into the pan.

7. Serve: Transfer the cooked okonomiyaki to a plate. Top with mayonnaise and okonomiyaki sauce, adjusting the amounts according to your dietary needs.

8. Enjoy! Savor your healthy, moist, and tender tuna and cabbage okonomiyaki.

Easy Savory Okonomiyaki Sauce

This recipe provides a simple and delicious savory okonomiyaki sauce. It’s also designed to be compatible with diabetic, kidney-friendly, and heart-healthy diets. However, always consult with your doctor or other medical professional before incorporating new recipes into your meal plan, especially if you have specific dietary restrictions.

Ingredients

• 2 tbsp (30 ml) Less sodium Tomato Ketchup
• 2 tbsp (30 ml) Worcestershire Sauce
• 4 tsp (20 ml) White vinegar
• 2 tsp (10 ml) Honey
• 1/4 tsp Garlic powder or Granulated garlic
• 1/8 tsp Ground chili powder

Instructions

1. Combine all ingredients in a bowl. Adjust the amount of garlic and chili powder to your preference.

2. This sauce is a fantastic complement to Okonomiyaki, Omelette, Quiche, Hash browns, and many other dishes!

3. Nutritional Information: 48.8 mg sodium per 1 tbsp (15 ml) serving.

Savory Vegetable Okonomiyaki

This recipe guides you through making delicious savory vegetable okonomiyaki, a Japanese savory pancake. With simple ingredients and easy-to-follow instructions, you’ll be enjoying this flavorful dish in no time.

Ingredients

Batter

• 1 cup flour
• 0.5 tbsp corn starch
• 0.5 tbsp cinnamon (optional)
• 0.25 tbsp baking powder
• 0.25 tbsp salt
• 0.25 tbsp sugar
• 1.25 cups stock
• 0.5 tbsp mirin
• 4 eggs or equivalent flaxseed substitute

Vegetables

• 1 inch ginger
• 1 large potato
• 0.5 large cabbage
• Mushrooms, small diced and large diced (optional)
• Spring onion (optional)
• Dried seaweed (optional)

Okonomiyaki Sauce

• 1.5 tbsp sugar
• 4 tbsp ketchup
• 2 tbsp hoisin sauce
• 3.5 tbsp Worcestershire sauce

Instructions

1. Prepare the batter: In a bowl, combine the flour, salt, sugar, cornstarch, cinnamon (if using), and baking powder. Mix well. Add the stock and mirin, stirring until smooth.

2. Grate the potato: Use the coarse side of a grater to grate the potato into a paste. Add the grated potato to the batter and mix thoroughly. Set aside for 30 minutes to 1 hour.

3. Make the okonomiyaki sauce: In a small bowl, whisk together the sugar, ketchup, hoisin sauce, and Worcestershire sauce until well combined.

4. Prepare the vegetables: Finely shred the cabbage. Prepare the flaxseed egg substitute (if using) according to package directions. Mince the ginger and finely dice some of the mushrooms (if using).

5. Combine batter and ingredients: Add the eggs (or flaxseed substitute), minced ginger, and finely diced mushrooms to the batter. Mix well.

6. Add the cabbage: Gradually add the shredded cabbage to the batter, mixing gently until evenly distributed.

7. Cook the okonomiyaki: Heat a lightly oiled pan or griddle over medium heat. Pour a portion of the batter onto the pan to form a thick pancake shape. Place the larger diced mushrooms (if using) on top.

8. Cook and flip: Cover the pan and cook for about 5 minutes, or until the bottom is golden brown. Flip the okonomiyaki and cook for another 5 minutes, or until cooked through.

9. Serve: Transfer the cooked okonomiyaki to a plate. Spread generously with the okonomiyaki sauce and Japanese mayonnaise. Garnish with spring onions and dried seaweed (if using).

Miyazakigyu Wagyu Beef Okonomiyaki

This recipe elevates the classic Japanese savory pancake, Okonomiyaki, with the luxurious addition of Miyazakigyu Wagyu beef. Learn how to create this flavorful dish with a crispy exterior and tender, savory interior. The recipe guides you through creating a delicious batter, perfectly searing the Wagyu beef, and making a complimentary Okonomiyaki sauce.

Ingredients:

• For the Okonomiyaki:
• 1 package Miyazakigyu Wagyu Beef Cubes
• 4 tbsp Grapeseed Oil (divided)
• 2 cups Okonomiyaki Flour
• 2 cups Water (room temperature)
• 2 pinches Salt
• 2 Eggs
• 1/2 cup Shredded Cabbage (Napa recommended)
• 1/2 cup Green Onion (minced, divided)
• For the Okonomiyaki Sauce:
• 4 tbsp Ketchup
• 3 tbsp Worcestershire Sauce
• 2 tbsp Oyster Sauce
• 1 tbsp Sugar
• Optional Toppings:
• Kewpie Mayonnaise
• Tenkasu Tempura Flakes
• Pickled Ginger
• Toasted Sesame Seeds

Instructions:

1. Prepare the Batter: Combine Okonomiyaki flour, salt, and water in a bowl. Whisk eggs separately and then add to the flour mixture. Mix well. Incorporate shredded cabbage and a quarter of the minced green onions. Set aside.
2. Sear the Wagyu: Cut Wagyu cubes into smaller pieces. Heat grapeseed oil in a pan and sear the beef quickly on both sides for caramelization. Avoid overcooking.
3. Cook the Okonomiyaki: Preheat oven to 300°F. Heat a griddle or non-stick pan with grapeseed oil. Spoon batter onto the hot surface in a circle. Top with seared Wagyu. Cook until browned, flip, and finish cooking. Keep warm in the oven while repeating for the remaining batter.
4. Make the Okonomiyaki Sauce: Combine ketchup, Worcestershire sauce, oyster sauce, and sugar in a bowl.
5. Assemble and Serve: Place Okonomiyaki on plates. Drizzle generously with Kewpie mayonnaise. Sprinkle with remaining green onions and Tenkasu flakes (optional). Toss leftover seared Wagyu with some Okonomiyaki sauce and place on top of the pancakes. Garnish with pickled ginger and toasted sesame seeds. Serve warm with the remaining Okonomiyaki sauce.

Crispy Red Cabbage Okonomiyaki with Ginger Rice

This recipe guides you through making delicious and crispy okonomiyaki fritters featuring red cabbage, served over fragrant ginger rice. The fritters are packed with flavor and offer a satisfying crunch. They are complemented perfectly by the subtle spice of the ginger rice and a drizzle of sriracha mayo and hoisin sauce.

Ingredients:

• For the Fritters:
• 2 Eggs
• 4 oz Shredded Red Cabbage
• 2.89 oz Tempura Mix
• 0.5 oz Mushroom Stock Concentrate
• 2 Scallions
• 1 Thumb Ginger
• 2 Cloves Garlic
• 1 tbsp Sesame Seeds
• 1 tbsp Vegetable Oil
• 1 1/4 cup Water, + 1 tsp
• Salt and Pepper, to season
• For the Ginger Rice:
• 3/4 cup Jasmine Rice
• 1 1/4 cup Water
• For the Sriracha Mayo:
• 2 tbsp Mayonnaise
• 1/4 tsp Water
• 1 tsp Sriracha (or to taste)
• For Serving:
• 2 tbsp Hoisin Sauce

Instructions:

1. Prep Ingredients: Mince or grate ginger and garlic. Finely chop the red cabbage. Thinly slice scallions, separating whites and greens.
2. Make Ginger Rice: Toast sesame seeds and ginger in oil until golden. Add rice, water, and salt. Bring to a boil, then simmer covered until tender.
3. Make Sriracha Mayo: Combine mayonnaise, water, and sriracha in a small bowl.
4. Prepare Fritter Batter: Whisk eggs, mushroom stock concentrate, and water. Whisk in tempura mix until smooth. Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with salt and pepper.
5. Cook Fritters: Heat oil in a nonstick pan. Cook batter in two batches until browned and crispy on both sides.
6. Assemble and Serve: Fluff rice and season. Divide rice into bowls, top with fritter quarters, sriracha mayo, hoisin sauce, scallion greens, and remaining sesame seeds.

How to Make Delicious Okonomiyaki (Japanese Savory Pancake)

This recipe guides you through making authentic Okonomiyaki, a savory Japanese pancake. Learn how to prepare the batter, combine it with fresh ingredients, and cook it to perfection. We’ll also cover the essential toppings that complete this flavorful dish.

Ingredients

Okonomiyaki Batter:

• 200 ml boiled water
• 2 tsp Japanese soup stock (dashi), granule type
• 200 g cake flour
• 1.5 tsp baking powder
• 2 tsp dried bonito powder (optional)
• 150 g Japanese yam

Other Ingredients:

• 250 g thin sliced pork belly
• 400 g cabbage (about 1/2 head)
• 6 stalks scallion
• 40 g red pickled ginger
• 10 leaves perilla leaf
• 4 eggs
• Oil for frying

Toppings:

• Okonomiyaki sauce (similar to barbecue sauce)
• Mayonnaise
• Dried green nori flakes
• Dried bonito flakes

Instructions

1. Prepare the Okonomiyaki Batter: In a bowl, dissolve the dashi granules in boiled water. Cool the mixture. In a separate bowl, combine the cake flour, baking powder, and optional bonito powder.

2. Combine Wet and Dry Ingredients: Grate the Japanese yam into a large bowl. Gradually pour in the cooled dashi stock while stirring. Sift the dry ingredients into the wet ingredients.

3. Rest the Batter: Mix until smooth and refrigerate for at least 3 hours to enhance the flavor.

4. Prepare the Vegetables: Chop the cabbage and scallions into small pieces. Finely chop the cabbage core and red pickled ginger. Remove excess moisture from the vegetables after washing.

5. Prepare the Perilla Leaves: Chop the perilla leaves into small pieces.

6. Combine Batter and Ingredients: In a bowl, combine 1/4 of the batter, 1/4 of the chopped cabbage, 1/4 of the scallions, 1/4 of the red pickled ginger, and 1/4 of the perilla leaves. Add one egg and mix gently.

7. Cook the Okonomiyaki: Heat oil in a frying pan over medium-low heat. Pour the mixture into the pan and shape it into a round pancake about 2cm thick.

8. Cook the First Side: Cook for 3 minutes over medium heat. Place 1/4 of the pork belly slices on top. Flip the pancake when the bottom is golden brown.

9. Cook the Second Side: Cook for 4-5 minutes until golden brown and the pork is crispy. Avoid pressing down on the pancake to maintain its fluffiness. Flip again briefly to warm through and then remove from heat.

10. Add Toppings: Drizzle okonomiyaki sauce over the pancake, add mayonnaise in a zigzag pattern, and sprinkle with dried nori flakes and bonito flakes. Serve immediately and enjoy!

Important Note: Combine the batter and vegetables just before cooking to prevent the cabbage from releasing too much water and making the batter runny, which can result in a less fluffy okonomiyaki.

Delicious Okonomiyaki: A Savory Japanese Pancake

This recipe guides you through making a classic Okonomiyaki, a savory Japanese pancake. It’s easy to follow and perfect for a quick and satisfying meal.

Ingredients

You’ll need the following ingredients:

• 50g flour
• 60ml water
• 1/2 tsp dashi powder
• 1/8 tsp salt
• 1/8 tsp sugar
• 120g thinly sliced cabbage
• 1 egg

Instructions

1. In a bowl, combine the flour, salt, sugar, dashi powder, egg, and water. Mix thoroughly until a smooth batter forms.

2. Add the thinly sliced cabbage to the batter and mix well. Ensure the cabbage is evenly distributed throughout the mixture.

3. Lightly oil a pan over medium heat. Pour the batter onto the hot pan, forming a pancake shape. Cook for several minutes per side, or until golden brown and cooked through.

Easy Whole-Wheat Okonomiyaki

This recipe provides a simple and healthy twist on the classic Japanese savory pancake, okonomiyaki, using whole-wheat flour. It’s quick, customizable, and perfect for a weeknight meal.

Ingredients

• 3 tbsp whole-wheat flour
• 1 tsp chicken bouillon powder
• 1 tsp furikake
• 1/2 cup hot water
• 1 egg
• Chives
• 60g chopped cabbage
• 1/2 cup protein of your choice (e.g., marinated tofu, shrimp, pork)
• Teriyaki sauce
• Mayonnaise
• Extra furikake (for garnish)

Instructions

1. Prep the pan: Lightly spray a pan with cooking oil over medium-low heat to prevent sticking.
2. Make the batter: In a bowl, whisk together the whole-wheat flour, chicken bouillon powder, furikake, hot water, and egg until smooth. This creates a thin batter. Once the pan is hot, pour half of the batter onto the pan.
3. Add the fillings: Spread the chopped cabbage, your chosen protein, and chives evenly over the batter in the pan. Gently press them down. If needed, cover the pan for a few minutes to help soften the cabbage.
4. Add the remaining batter: Once the bottom layer is cooked and can be moved easily in the pan, pour the remaining batter over the cabbage and protein.
5. Flip it!: Carefully flip the okonomiyaki. This may seem tricky, but with a little confidence, it’s easy!
6. Cook and serve: Cook the other side until golden brown and cooked through. Slide the okonomiyaki onto a plate, drizzle with teriyaki sauce and mayonnaise, and sprinkle with extra furikake. Enjoy!

Nia’s Easy Okonomiyaki (Japanese Savory Pancake)

This recipe guides you through making a delicious and easy okonomiyaki, a savory Japanese pancake. It’s a simple dish with customizable ingredients, perfect for a quick meal.

Ingredients

• Batter:
• 1/2 cup all-purpose flour
• 1/2 cup water
• 2 eggs
• 1/2 tbsp dashi (or chicken/mushroom powder)
• Salt to taste
• Filling:
• 1-2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped cilantro (or green onion)
• Other:
• Oil (for cooking)
• Japanese mayonnaise (or regular mayonnaise + sugar + white wine vinegar)
• Sriracha (or ketchup)
• Worcestershire sauce
• Chopped green onion (for garnish)
• Japanese noodle snack (optional, for garnish)
• Chopped shrimp or bacon (optional, for added protein)

Instructions

1. Combine Ingredients: In a large bowl, combine all batter and filling ingredients and mix well.

2. Cook the Pancake: Heat 1 tbsp of oil in a nonstick pan over medium heat. Once the oil shimmers, pour one ladle of batter onto the pan. Press down with a spatula to form a large, thick (1/2 inch) pancake.

3. Flip and Cook: Cook over medium-low heat until golden brown and cooked through on one side. Flip and cook the other side until browned.

4. Serve: Transfer the cooked okonomiyaki to a serving plate. Repeat with the remaining batter.

5. Add Toppings: Drizzle with Worcestershire sauce, mayonnaise, and sriracha or ketchup. Sprinkle with chopped green onion and Japanese noodle snack (if using).

6. Enjoy: Serve immediately while hot.

Optional additions: Feel free to add chopped shrimp or bacon to the batter for extra protein.

Fluffy Japanese Okonomiyaki: A Savory Pancake Recipe

This recipe guides you through making delicious, fluffy Okonomiyaki, a savory Japanese pancake. It features simple ingredients and easy-to-follow steps, perfect for a satisfying meal.

Ingredients

Pancake Batter:

• 1 Cup (120 g) All-purpose Flour
• 3/4 cup (180 mL) Dashi Broth (Combine 180 ml of water with 1 tsp dashi powder)
• 1/4 Tsp (1.5 g) Salt
• 1/4 Tsp (1 g) Sugar
• 1/4 Tsp (1 g) Baking Powder
• 1 1/2 Tsp (6 g) Nagaimo Powder (Optional, for extra fluffiness)
• 1/2 Cup (12.5 g) Tenkasu (tempura bits)
• 600 g Green Cabbage
• 2 Scallions
• 6 Bacon Slices (Halved into 12 smaller slices)
• 3 Eggs
• 1 1/2 Tbsp (22.5 g) Vegetable Oil

Okonomiyaki Sauce:

• 2 Tbsp (30 g) Oyster Sauce
• 4 Tbsp (60 g) Ketchup
• 3 Tbsp (45 g) Worcestershire Sauce
• 1 Tbsp (21 g) Honey

Simply mix these sauce ingredients together until well combined.

Toppings:

• Okonomiyaki Sauce
• Japanese Mayonnaise
• Dried Bonito Flakes
• Dried Green Seaweed

Instructions

1. Prepare the Cabbage and Scallions: Remove the cabbage core and finely mince it. Place the minced cabbage in a colander to drain any excess moisture. Thinly slice the scallions and set aside.

2. Make the Batter: In a medium bowl, whisk together the flour, nagaimo powder (if using), baking powder, salt, and sugar. Gradually add the dashi broth, whisking constantly to prevent lumps. Mix until smooth.

3. Combine Batter and Ingredients: Stir in the eggs, tenkasu, scallions, and drained cabbage until everything is evenly distributed.

4. Cook the Okonomiyaki: Heat the vegetable oil in a large pan over medium heat. Pour a portion of the batter onto the pan, spreading it into a circle about 2 cm thick (approximately 6 inches in diameter).

5. Add Bacon and Cook: Arrange 3 bacon slices on top of the okonomiyaki. Cover the pan with a lid and cook for 5 minutes.

6. Flip and Cook: When the bottom is golden brown, carefully flip the okonomiyaki. Gently press it to maintain its shape. Replace the lid and cook for another 5 minutes.

7. Final Flip and Cook: Flip the okonomiyaki one last time and cook uncovered for 2 minutes to crisp up the second side.

8. Serve: Transfer the cooked okonomiyaki to a plate. Top with Okonomiyaki sauce, Japanese mayonnaise, dried bonito flakes, and dried seaweed. Serve immediately and enjoy!

History of Okonomiyaki

Okonomiyaki, often called a “savory pancake” or “Japanese pizza,” boasts a rich history rooted in Japanese culinary tradition. Its origins can be traced back to the early 20th century, specifically the pre-war period.

One of the earliest predecessors of okonomiyaki was a simple dish called Funoyaki, popular during the Edo period (1603-1868). Funoyaki was a thin crepe-like pancake made from a wheat flour batter, often filled with sweet miso or other simple ingredients. It was considered a casual street food.

In the period following World War I, a more developed version emerged, known as Yoshokuyaki. This precursor utilized Western ingredients, reflecting the growing influence of Western culture. It incorporated Worcester sauce, a key flavor profile that remains essential to okonomiyaki today.

The post-World War II era saw the true rise of okonomiyaki as a popular dish. Food shortages led to the use of readily available ingredients, and the adaptable nature of okonomiyaki allowed for varied regional variations. Two main styles emerged: the Osaka style, known for its layered ingredients, and the Hiroshima style, which includes noodles and is often prepared on a larger griddle.

From its humble beginnings as a simple crepe to its modern-day variations, okonomiyaki has evolved alongside Japanese history, becoming a beloved national dish reflecting the country’s resourcefulness and culinary creativity.

Nutritional Content and Benefits of Okonomiyaki

Okonomiyaki, often called a “savory pancake,” offers a surprisingly balanced nutritional profile thanks to its diverse ingredients. While the exact nutritional content varies depending on the specific recipe and toppings, it generally provides a good source of carbohydrates from the batter and vegetables, protein from eggs, meat or seafood, and fiber from cabbage and other vegetables. It also contains various vitamins and minerals.

The inclusion of cabbage, a cruciferous vegetable, contributes to okonomiyaki’s health benefits. Cabbage is known for its high antioxidant content and potential cancer-fighting properties. Furthermore, the use of eggs provides a good source of choline, an essential nutrient important for brain health and liver function. Adding protein sources like pork or seafood further enhances its nutritional value.

It’s important to be mindful of the sodium content, which can be moderately high due to the sauces used, such as okonomiyaki sauce and mayonnaise. Also, the use of oil for cooking contributes to the overall fat content. Enjoying okonomiyaki in moderation as part of a balanced diet is key to reaping its nutritional benefits.

Tips for Choosing Quality Cabbage

Cabbage is a key ingredient in okonomiyaki, contributing significantly to its texture and flavor. Choosing the right head is crucial for a delicious result.

Look for cabbages that feel dense and heavy for their size. This indicates tightly packed leaves, which translates to a satisfying crunch. Avoid cabbages with loose or wilted outer leaves.

Inspect the cabbage for any bruising or blemishes. While a few superficial marks are okay, deep bruises can indicate damage and affect the flavor.

The color of the cabbage should be vibrant. For green cabbage, look for a bright, even shade. For Napa cabbage, the leaves should be a crisp, light green to yellowish-white.

Finally, check the stem. It should be firm and not cracked or dried out. A fresh, firm stem indicates a recently harvested cabbage.