Okonomiyaki is a classic Japanese comfort food—often called Osaka Soul Food or even Japanese pizza. Traditionally cooked on a teppan (a flat tabletop griddle), these savory pancakes are just as fun and delicious on a Blackstone griddle at home.
Light and fluffy yet hearty, okonomiyaki is made with a simple batter, shredded cabbage, and any number of fillings. The name itself breaks down perfectly:
- Okonomi – “as you like it”
- Yaki – “grilled”
That’s the beauty of this dish—you can truly make it your own.
For this version, we’ve topped our pancakes with crispy pork belly we prepared using our Sous Vide Asia Pork Belly cut into slices, tangy okonomiyaki sauce (think Japanese BBQ sauce), creamy Japanese mayo, scallions, sesame seeds, aonori (seaweed flakes), pickled ginger, and bonito flakes that dance in the heat. But the possibilities are endless!
Filling Ideas
Mix and match to build your perfect pancake:
- Bacon
- Pork belly
- Shrimp
- Calamari
- Scallops
- Octopus
- Pickled red ginger (beni shoga or kizami beni shoga—substitute pickled sushi ginger if needed)
- Scallions
- Bean sprouts
- Corn
- Potato
- Mushrooms
- Garlic
- Kimchi
Topping Ideas
Finish your okonomiyaki with any of these flavorful add-ons:
- Okonomiyaki sauce (see recipe below)
- Japanese mayo
- Scallions
- Sesame seeds
- Aonori (seaweed flakes)
- Pickled red ginger (beni shoga or kizami beni shoga)
Okonomiyaki is endlessly customizable—crispy, savory, and full of flavor. Fire up the griddle, gather your favorite toppings, and make it as you like it!
Okonomiyaki
Ingredients
Okonomiyaki Batter
- 1⅔ cups AP flour
- 1 tsp baking soda in place of Nagaimo
- ½ tsp baking powder
- ½ tsp sea salt
- ½ cup panko breadcrumbs in place of tempura scraps
- 2 cups water/dashi broth
- 4 large eggs
- 3 cups packed shredded cabbage
- 1 bunch chopped scallion whites
- 2 tbsp pickled ginger rough chopped
- ½ lb Bacon or Pork Belly
Okonomiyaki Sauce
- 4 tbsp Ketchup
- 1½ tbsp Honey or Brown Sugar
- 2 tbsp Oyster Sauce
- 3½ tbsp Worcestershire Sauce
Toppings
- Okonomiyaki Sauce
- Japanese Mayo
- Chopped Scallion Greens
- Sesame Seeds
- Aonori
- Dried Bonito Flakes
Instructions
Okonomiyaki Sauce
- Combine all ingredients thoroughly and refrigerate.
Okonomiyaki
- Combine Dry Ingredients in a large bowl, whisk them together.
- Make a well in the center of the dry ingredients and add the wet ingredients.
- Whisk the wet ingredients together and slowly stir in the dry ingredients.
- Add scallion whites and cabbage to wet mixture and stir in.
- On a medium-low griddle or skillet add bacon or pork belly. Cook until browned on one side.
- Flip bacon or pork belly and pour batter mixture over bacon or pork belly. Leave mixture between ½" to 1" high, do not flatten it out.
- Put a steam dome or cover over the pancake and cook for 10-15 minutes until the bottom is browned and the pancake is almost cooked through.
- Flip pancake and cook another 10 minutes covered until it is full cooked.
Topping the Okonomiyaki
- Brush with Okonomiyaki sauce.
- Drizzle Japanese Mayo in a zig zag pattern over the top.
- Sprinkle with scallion greens.
- Sprinkle with aonori and sesame seeds.
- Sprinkle with chopped pickled ginger.
- Top with shaved bonito flakes.
Video
Notes
- Bacon
- Pork Belly
- Shrimp
- Calamari
- Scallops
- Octopus
- Pickled Red Ginger – Beni Shoga or Kizami Beni Shoga (Substitute pickled sushi ginger)
- Scallions
- Bean Sprouts
- Corn
- Potato
- Mushrooms
- Garlic
- Kimchi
- Okonomiyaki Sauce (Recipe Below)
- Japanese Mayo
- Scallions
- Sesame Seeds
- Aonori
- Pickled Red Ginger – Beni Shoga or Kizami Beni Shoga (Substitute pickled sushi ginger)
