Okonomiyaki is a savory Japanese pancake that’s as fun to make as it is to eat. Packed with crisp cabbage, tender bites of protein, and a fluffy batter, it’s a dish that balances crunchy and soft textures perfectly.
Topped with a tangy-sweet sauce, creamy mayo, and a sprinkle of bonito flakes, every bite is a burst of umami-rich flavor. Best of all, it comes together in just 25 minutes, making it an ideal weeknight treat or weekend project.
This versatile dish lets you customize it to your taste, whether you prefer shrimp, pork, or a veggie-packed version.
The golden, slightly crispy exterior gives way to a tender, flavorful center that’s incredibly satisfying.
With its bold flavors and playful presentation, okonomiyaki is sure to become a favorite in your kitchen. It’s comfort food with a twist, ready to impress in no time at all.
Ingredients for Okonomiyaki
- 3 packed cups finely shredded cabbage (about ½ medium head)
- 1¼ cups chopped scallions (about 1 bunch)
- 1 cup panko breadcrumbs
- ¾ teaspoon sea salt
- 3 large eggs, beaten
- Extra-virgin olive oil, for brushing
- For serving:
- Vegan Worcestershire sauce (Annie’s recommended)
- Mayo (Sir Kensington’s or Kewpie recommended)
- Sesame seeds
- Pickled ginger
- ½ sheet nori, sliced into thin strips
- ½ cup microgreens (optional)
Step-by-Step Instructions
- In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the beaten eggs. (Note: The mixture will be loose and cabbage-heavy, not like a flour pancake batter. If it’s too dry, let it sit for 10 minutes.)
- Heat a nonstick skillet over medium heat. Brush the skillet with olive oil.
- Use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It’s okay if it doesn’t seem cohesive—it’ll bind together as the egg cooks.) Flatten gently with a spatula to about ½ inch thick.
- Cook for 3 minutes per side, or until browned. Adjust the heat to low as needed to prevent burning. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
- Once cooked, drizzle the okonomiyaki with Worcestershire sauce and thin strips of mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens if desired. Serve hot.
Creative Toppings and Sauces to Elevate Your Okonomiyaki
While Worcestershire sauce and mayo are classic, don’t be afraid to experiment! Try drizzling with tonkatsu sauce for a sweet and tangy twist or adding a sprinkle of bonito flakes for a smoky umami flavor. For a spicy kick, mix sriracha into your mayo or use a drizzle of chili oil. Fresh herbs like cilantro or shiso leaves can also add a vibrant touch.
Perfect Pairings: What to Serve with Okonomiyaki
Okonomiyaki is a versatile dish that pairs well with a variety of sides. Serve it alongside a simple miso soup or a refreshing cucumber salad for a light meal. If you’re craving something heartier, add a side of steamed rice or grilled tofu. For a complete Japanese-inspired spread, include edamame or tempura vegetables.
Quick Tips for Perfect Okonomiyaki Every Time
To save time, prep your cabbage and scallions in advance and store them in the fridge. If your mixture feels too dry, let it sit for 10 minutes to allow the cabbage to release moisture. Use a nonstick skillet and brush it lightly with oil to prevent sticking. For even cooking, press the mixture gently with a spatula to ensure it’s about ½ inch thick.
How to Store and Reheat Leftover Okonomiyaki?
Store leftover okonomiyaki in an airtight container in the fridge for up to 2 days. To reheat, warm it in a skillet over medium heat until crispy and heated through. Avoid microwaving, as it can make the texture soggy. If you’re meal prepping, cook the pancakes and store them separately from the toppings for the best results.
Fun Variations to Try for a Unique Twist
Switch things up by adding shredded carrots, zucchini, or kimchi to the cabbage mixture for extra flavor and texture. For a protein boost, mix in chopped shrimp, thinly sliced pork belly, or crumbled tofu. If you’re gluten-free, swap panko for gluten-free breadcrumbs and use tamari instead of Worcestershire sauce.
Okonomiyaki
Ingredients
- 3 packed cups finely shredded cabbage, about ½ medium
- 1¼ cups chopped scallions, about 1 bunch
- 1 cup panko breadcrumbs
- ¾ teaspoon sea salt
- 3 large eggs, beaten
- Extra-virgin olive oil, for brushing
For serving
- Vegan Worcestershire sauce, Annie’s recommended
- Mayo, Sir Kensington’s or Kewpie recommended
- Sesame seeds
- Pickled ginger
- ½ sheet nori, sliced
- ½ cup microgreens, optional
Instructions
- In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it’s very dry, let it sit for 10 minutes).
- Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It’s ok if it doesn’t seem cohesive, it’ll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
- Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.