Okonomiyaki (Savory Japanese Pancake)

//Okonomiyaki (Savory Japanese Pancake)


Recipe Courtesy of Chef Paul Virant, Gaijin

“Try your hand at making okonomiyaki, a savory Japanese pancake, at home! For me, it's one of the ultimate comfort foods and I hope you enjoy it as much as my family and I do. Let us know how it goes! (And come have one at once we open our doors again).” -PV 
Servings 2 people


For the pancakes

  • 1 cup dashi
  • 1/2 cup finely grated yam (best with traditional nagaimo found at Asian groceries)
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 3 1/2 cup tempura flakes
  • Vegetable oil
  • 3 slices bacon, halved

For the okonomiyaki sauce (recipe by Namiko Hirasawa Chen, JustOneCookbook.com)

  • 4 Tbsp. ketchup
  • 3 1/2 Tbsp. Worcestershire sauce
  • 2 Tbsp. oyster sauce
  • 1 1/2 Tbsp. sugar

For the garnish

  • Mayonnaise or Japanese Kewpie mayonnaise
  • Aonori (dried green seaweed) (optional)
  • Katsuobushi (bonito flakes)


  • Preheat griddle, large skillet or cast iron pan to medium-high heat. 
  • In a large mixing bowl, combine dashi, yam and eggs; whisk well to combine. Add flour and baking powder; mix well. Add cabbage, scallions and pickled ginger; mix well. Season with salt. Fold in tempura flakes. 
  • Make the Okonomiyaki sauce by combining all ingredients in a medium bowl and whisk well. Set aside (can be made up to two weeks ahead and refrigerated). 
  • Brush vegetable oil on griddle or pan and divide batter into 2 portions on the griddle. Spread out with a spatula to form an even circle, place 3 halves of bacon on each; cover each with a lid. Cook for 4 minutes. 
  • Uncover and flip pancakes. Cook another 4 minutes until cooked through. Brush okonomiyaki sauce on pancakes and add a zig-zag drizzle of mayonnaise or Kewpie. Sprinkle aonori and/or bonito flakes over all and serve. 
By | 2023-08-28T22:55:52-05:00 April 3rd, 2020|Recipes|Comments Off on Okonomiyaki (Savory Japanese Pancake)

About the Author:

Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.