Okonomiyaki is an iconic Japanese street food savoury pancake. Who would not like it? Loaded with heaps of shredded cabbage and scallions, topped with protein of your choice, and sizzling delicious Okonomiyaki sauce?
What is Okonomiyaki?
You may already know what it is. This is for those who are new to Japanese cuisine. It is simply a Japanese savoury pancake made primarily from shredded cabbage, flour, eggs and water. Some call it Japanese pizza.
Also it is a very versatile dish that has many adaptations and various topping options. That is why it gets the name Okonomiyaki. “Okonomi” meaning “what you like” and “yaki” meaning grilled as I explained in my post, Understanding Japanese food terms.
Styles of Okonomiyaki
In Japan, the batter and toppings will differ from region to region, but the three main styles are Kansai or Osaka, Hiroshima, and Tokyo. My favourite is the Kansai style because that’s the area I grew up in. It is also the main version of Okonomiyaki and the most common around Japan; and most likely the kind that you see in Japanese restaurants in your city.
Characteristics of Osaka style
The difference of Osaka style recipe is that the shredded cabbage and green onion are mixed and folded into the batter unlike Hiroshima style recipe in which the ingredients are fried in layers. Also, the Osaka style has a larger portion of shredded cabbage than Hiroshima style.
Shredded cabbage
Because the Osaka style has more cabbage and it is mixed into the batter, the way you shred it and the size of the cabbage is quite important. If not done properly, the cabbage would become soggy during cooking. When cooked through it still will have the crispness of cabbage. So it needs to be shredded about 3cm (1.2inch) long in length.
Toppings
The most common topping of Osaka style is thin pork-belly strips which is called “Buta-dama”. However as the name suggests, you can put whatever you like. I often cook this with my students (learning Japanese) in my Japanese class and ask them to bring toppings they like. Some brought a piece of bacon which was a fresh idea for me and it was delicious.
Garnishes
Usually we garnish with red Pickled Ginger
The Okonomiyaki Batter
Now you can make the batter from scratch, or you can also purchase Okonomiyaki savoury pancake premix. Because it is so convenient and easy to use, I often use a premix. It already contains dashi stock powder and baking powder so what you need to do is just add egg and water.
Okonomiyaki Sauce
I usually use store bought Okonomiyaki sauce as they are readily available in Japan like soy sauce. My favourite brand is “Otafuku”. If you can not get any okonomiyaki sauce, I included it in my online shop or you can mix 2tbs tomato sauce, 2tbs worcestershire sauce, 1tsp oyster sauce, and 1tsp honey or maple syrup all together.
Special ingredients: Tenkasu
Tenkasu is a Tempura byproduct. Tenkasu 
But What if I Don’t Have a Teppan?
No problem. Although it may be the best way to cook Okonomiyaki on a big steel plate called “Teppan” just like the one you see at street food markets, you don’t need to own a teppan. You can flip the pancake on your frying pan or use a BBQ if your BBQ has a flat cook surface. I bought a Grill Pan 
Useful tools
Oh, and if you have Wide egg flippers
Osaka Okonomiyaki is a great dish to make with your family and friends if you have a hot plate because you can all cook your Osaka style Okonomiyaki together at the same time and have fun adding different toppings. Hope you enjoy!!
Stay connected
If you like the recipe please rate the recipe and leave comments below. Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes!
Osaka Okonomiyaki 大阪風お好み焼き
Video
Ingredients
- 200 ml water
- 1 tsp konbu dashi stock powder
- 160 g plain flour
- 4 egg
- 1/4 tsp salt
- 1/4 tsp sugar
- 480 g finely chopped cabbage
- 40 g chopped green shallot
- 40 g Tenkasu
- 160 g thinly sliced pork
- bonito flake to garnish
- pickled ginger to garnish
- Aonori to garnish
- 1 tbs olive oil
- 1/4 cup okonomiyaki sauce
Instructions
- Dissolve the dashi powder into the water to make the dashi stock.
- Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside.
- Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls.
- Add one egg each and 1/4 of flour and dashi mixture to each bowl.
- Mix them well together with a fork.
- Heat cooking plate to 200 degrees and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness.
- Place the thinly sliced pork and bonito flake on top of the cabbage mixture.
- When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers.
- Put the lid on and steam grill for a few minutes.
- Turn the okonomiyaki over one more time to check whether the meat is cooked.
- Brush the okonomiyaki with Okonomiyaki sauce and garnish with pickled ginger, more bonito and sprinkle aonori to serve.
Notes
Nutrition
Chopstick Chronicles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an amazon associate I earn from qualifying purchases.
I’ve never met an okonomiyaki I didn’t like 😉
A query on the Tenkasu: I assume it’s there to add crunch, so could you therefore substitute dried breadcrumbs? Or maybe even Rice Bubbles?
PS I got your cookbook last year and have already made most of the miso and ponzu recipes, just got my hands on some rice koji and amazake so I’m looking forward to those next!
In my opinion, I think the Tenkasu is more like for adding flavour. So if you don’t have one, rather than substitute, you can omit this. I am glad to know that you got the book and making fermented food! They are all good for you 😀
I’ve never seen a Kansai- or Osaka-style okonomiyaki that didn’t include shredded nagaimo in the batter, and since nearly any Asian market carries it (Chinese yam), why not add it to the recipe? The starch adds to the texture of the final product.
Hi Neil, Thank you for your feedback. I am from Wakayama prefecture and have been making and eating Osaka style and I would add nagaimo, however I have not seen Nagaimo in where I live and therefore I created this for people like me who can not get ingredients easily 😀 If you can get nagaimo, that’s great! add to your Okonomiyaki, it will be very delicious.
what is the purpose of konbu dashi stock powder?
Hi Eatfrysmith, it is to give umami kick to Okonomiyaki. Without Dashi stock, it will taste bland imho.
Hi Shihoko
I’m trying this tonight. Quick question – if I have the Okonomiyaki batter do I use the same quantity as the flour and omit the Dash stock powder?
Thanks
Barrie
Hi Barrie, check the Okonomiyaki mix flour packet. Usually they already add Dashi stock added so you need to omit the Dashi stock powder. If it is not added, you can add Dashi stock powder 😀
I love saka okonomiyaki in any form that’s my all-time comfort food. looks lovely and the tag low fat makes me hungry.
Thank you Koi restaurant 😀
Shihoko, this looks so delicious. What is the white stuff drizzled over in lines? Is it mayo? I’m looking for a recipe for a good Japanese mayonnaise. Do you have one on your site?
Hello, Anne Yes it is Japanese mayonnaise. I used Kewpie brand one and have been planning to upload Japanese mayonnaise recipe here but it not happened yet.
I saw this on a Japanese news station. I have been thinking about it all week and lo and behold you have printed it! For sure I have to make it now!
Great! Janine 😀
I’m always looking for new kinds of pizza and this “Japanese Pizza’ is it!! Delish!
Thank you Beth 😀
We enjoyed this so much! Thank for the great recipe!
You are welcome 😀
Great recipe. Thank you!!! Quick and delicious! Bring back memories from Japan.
You are welcome 😀
i’m interested in the hot plate you brought in from Japan. May I know the brand ? Is it Bruno hot plate? I would like to get one. Thanks
Hi Mei Mei. It is Tiger brand 😀
Please, What is the “red pickles”? Is it onion? Ginger?
Hi Patricia it is pickled ginger 😀
Hello 🙂 I wanted to thank you for this wonderful recipe !!! My husband and I tried it last week and it was just incredible ! We also tried your takoyaki recipe, and same perfect result 😀 (I did them with my pop cakes machine). It was so easy and delicious, we’ll never hesistate again to cook them 🙂
Thanks a lot !
Hi Emmanuelle 😀 You are welcome! Thank you for lovely comment <3 Happy cooking Japanese food 😀
Hi Shihoko,
thanks for this beautiful recipe. Recently went to Japan for 5 weeks and loved most of the food there (although Okonomiyaki is one of my favourites even before going there).
I wanted to try this recipe but I can’t seem to find anyone in the Sydney area that sells Aonori and Tenkasu. Any idea where to get these from in Australia?
Thanks
Hi Thomas, I am sure Tokyo mart stock them 😀 in Sydney. shop 27/79-113 Sailors Bay Rd, Northbridge NSW 2063
I’ve made these twice already, it’s lovely and not too rich and filling 🙂 I used bacon and it was delicious!
Definitely make again.
Hi Jay, I am glad that you liked it. This Okonomiyaki is a keeper isn’t it !?
I am going to have to look out for large egg flippers!!!!!
These Okonomiyaki look perfect, I love the cabbage in them.
And so much fun to pile up with your chosen ingredients, I like the idea of shrimp 😀
And thank you for the quick alternative to Okonomiyaki sauce, we don’t have a Daiso near us so finding Japanese ingredients can sometimes be hard.
You are welcome Claire 😀
I remember my first Okonomiyaki in Japan and was hooked on the taste.
Arigato for sharing your delicious recipe Shihoko.
Ohhhh You are welcome Clayton 😀 Thank you for the comment 😀
I adore savory pancakes and I’m loving the combination of delicious flavors in this recipe!
Thank you Rebecca! Okonomiyaki flavours are amazing 😀
I LOVE Japanese food, but have never made my own Okonomiyaki before, so I’m super excited about this! These photos are gorgeous and I totally need to get myself some egg flippers!!
Yes, You need a huge egg flippers 😀
mazing! i wanna try it soon
I hope you like it 😀 thank you