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Japanese

Okonomiyaki

Non-vegetarian

お好み焼き · okonomiyaki

A thick savoury pancake packed with shredded cabbage and topped with pork belly, cooked on a griddle and finished with tangy okonomi sauce, mayonnaise and bonito flakes.

Okonomiyaki is a Japanese main course, ready in about 35 minutes and made with all-purpose flour and cabbage. It serves 2 and is rated easy to cook.

Start cooking
A serving of Okonomiyaki
Photo: ume-y / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
20 min
Total
35 min
Serves
2
Level
Easy
Calories
658

Ingredients

2 pancakes

For the okonomi sauce

Equipment

Method

  1. Step 1

    Whisk the flour, dashi (opens in a new tab), eggs (opens in a new tab) and salt into a smooth batter. Fold in the cabbage (opens in a new tab) and spring onion (opens in a new tab) until everything is coated.

    • 5 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Mix the Worcestershire, ketchup (opens in a new tab), soy sauce (opens in a new tab) and honey (opens in a new tab) for the sauce.

    • 1 min

  3. Step 3

    Heat half the oil in a frying pan over medium heat. Spoon in half the batter and shape into a round about 2 cm thick. Lay half the pork slices on top.

  4. Step 4

    Cook until the underside is golden, then flip and cook pork-side down until the pork is crisp and the centre is set. Repeat with the rest.

    • 14 min
    • medium heat

    Food safety: Make sure the pork is cooked through and the batter set in the middle.

  5. Step 5

    Brush with the sauce, drizzle with mayonnaise (opens in a new tab) and scatter with bonito flakes (opens in a new tab) and nori (opens in a new tab). Cut into wedges.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Kansai (Osaka) style, Japan · Well documentedMore food from Japan
Dish
Lunch · Dinner · Main courses · Street food
Cooking method
Pan-fried
Taste
savoury, sweet & savoury, umami, mild
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
With the listed swaps: Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for
Street food · Budget-friendly · Everyday
Cook more with
All-purpose flour · Cabbage · Dashi · Egg · Spring onion · Pork belly
Techniques
Pan-frying

Allergens

  • Contains: Eggsfrom egg, mayonnaise
  • Contains: Fishfrom dashi, worcestershire sauce, katsuobushi (bonito flakes)
  • Contains: Wheatfrom all-purpose flour, soy sauce
  • Contains: Glutenfrom all-purpose flour, worcestershire sauce, soy sauce
  • Contains: Soyfrom soy sauce
  • May contain: Mustardfrom tomato ketchup, mayonnaise
  • May contain: Celeryfrom worcestershire sauce, tomato ketchup
  • May contain: Sulphitesfrom worcestershire sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

658 kcal per serving

Estimated

1 serving ≈ 414 g · recipe makes 2

Where the energy comes from

  • Protein 12%
  • Carbohydrate 34%
  • Fat 53%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy658 kcal159 kcal
Protein20 g4.8 g
Carbohydrate56.8 g13.7 g
Net carbohydrate51.2 g12.4 g
Sugars11.8 g2.9 g
Added sugars——
Fibre5.5 g1.3 g
Fat39.2 g9.5 g
Saturated fat12 g2.9 g
Trans fat——
Cholesterol223 mg54 mg
Sodium947 mg229 mg
Salt equivalent2.4 g0.6 g
Vitamins & minerals per serving
Potassium
766 mg
Calcium
131 mg
Iron
5.3 mg
Magnesium
50 mg
Vitamin A (RAE)
101 µg
Vitamin C
60 mg
Vitamin D
—
Vitamin B12
1.3 µg
Folate (DFE)
247 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: mayonnaise, katsuobushi (bonito flakes), nori.
  • Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Press the pancake gently only once after flipping — pressing repeatedly makes it dense.

Common mistakes

  • Overmixing the batter after adding the cabbage knocks out the air and makes the pancake dense.
  • Pressing down on the pancake with the spatula while it cooks — it should stay thick and fluffy.

Serve with

  • Serve straight from the pan with cold tea or beer.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Reheat in a covered frying pan over medium-low heat.

Variations

  • Hiroshima-style: Thin crêpe, cabbage, pork and yakisoba noodles layered rather than mixed.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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