Okonomiyaki is one of Japan’s most beloved regional dishes, often referred to as a “Japanese savory pancake.” Originally from Osaka, this dish is made with a batter of flour, eggs, shredded cabbage, and various toppings, cooked on a hot griddle. The name “okonomiyaki” comes from “okonomi,” meaning “what you like,” and “yaki,” meaning “grilled” or “cooked.” This reflects the versatility of the dish, as it can be customized with different ingredients based on personal preference.
In this guide, we will explore the history of okonomiyaki, the key ingredients, step-by-step instructions for making it at home, and some variations found in different regions of Japan.
The History of Okonomiyaki
Okonomiyaki traces its origins back to the Edo period (1603-1868), when a dish called “funoyaki” was popular. Funoyaki was a simple flour-based pancake, often eaten as a snack. Over time, the dish evolved, incorporating more ingredients such as vegetables, seafood, and meat.
After World War II, when food was scarce, people in Osaka started making okonomiyaki with whatever ingredients were available. This led to the modern version we know today, which became a staple of Osaka street food. Over the years, okonomiyaki spread to other regions of Japan, leading to unique variations such as the Hiroshima-style okonomiyaki, which is layered rather than mixed.
Ingredients for Traditional Osaka-Style Okonomiyaki
To make an authentic Osaka-style okonomiyaki, you will need the following ingredients:
Batter
- 1 cup (120g) all-purpose flour
- 2/3 cup (160ml) dashi (Japanese soup stock) or water
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon soy sauce
Main Ingredients
- 2 cups (200g) shredded cabbage
- 1/2 cup (50g) chopped green onions
- 1/4 cup (30g) tenkasu (crispy tempura bits) – optional
- 4-6 thin slices of pork belly or bacon
- 1/2 cup (100g) seafood (shrimp, squid, or scallops) – optional
Toppings
- Okonomiyaki sauce (similar to Worcestershire sauce, but thicker and sweeter)
- Japanese mayonnaise
- Aonori (dried seaweed flakes)
- Katsuobushi (bonito flakes)
- Pickled ginger – optional
Step-by-Step Instructions
Step 1: Prepare the Batter
In a mixing bowl, combine the flour, dashi (or water), eggs, baking powder, and soy sauce. Stir well until you achieve a smooth, slightly thick batter. Avoid overmixing, as this can make the pancake too dense. Let the batter rest for about 10 minutes while preparing the other ingredients.
Step 2: Prepare the Fillings
Finely shred the cabbage and chop the green onions. If you are using seafood, cut it into small bite-sized pieces. If you are using pork belly or bacon, slice it thinly. Having all the ingredients ready before cooking makes the process much easier.
Step 3: Mix the Ingredients
Add the shredded cabbage, green onions, tenkasu, and seafood (if using) into the batter. Gently mix everything together until the ingredients are well coated. Do not overmix, as this could make the okonomiyaki dense instead of light and fluffy.
Step 4: Heat the Pan and Cook
Heat a non-stick frying pan or a griddle over medium heat. Lightly oil the surface to prevent sticking.
Pour half of the mixture onto the pan and shape it into a round pancake, about 1/2 inch (1 cm) thick. Place the pork belly or bacon slices on top of the pancake before it sets. Cover the pan with a lid and cook for about 4-5 minutes until the bottom is golden brown.
Step 5: Flip and Cook the Other Side
Carefully flip the okonomiyaki using a spatula. If you are unsure, you can use two spatulas to make the process easier. Cook the other side for another 4-5 minutes, pressing it gently with the spatula to ensure even cooking.
Step 6: Add Toppings and Serve
Once both sides are golden brown and crispy, transfer the okonomiyaki to a plate. Spread a generous amount of okonomiyaki sauce on top, followed by a drizzle of Japanese mayonnaise. Sprinkle with aonori and katsuobushi for extra flavor. The heat from the pancake will make the bonito flakes dance, which is a signature visual of okonomiyaki. Serve immediately while hot.
Variations of Okonomiyaki
Hiroshima-Style Okonomiyaki
Unlike the Osaka-style okonomiyaki, which mixes all the ingredients together, Hiroshima-style okonomiyaki is layered. A thin pancake is cooked first, followed by a layer of cabbage, bean sprouts, and thin slices of pork. Cooked yakisoba noodles are often added, and a fried egg is placed on top before serving.
Tokyo Monjayaki
Monjayaki is a Tokyo variation that has a much runnier batter compared to okonomiyaki. Instead of forming a solid pancake, the batter is poured onto a hot griddle and cooked until it forms a crispy, flavorful crust. It is eaten directly from the pan using small spatulas.
Negiyaki
Negiyaki is similar to okonomiyaki but uses green onions as the main ingredient instead of cabbage. It has a lighter texture and is often served with soy sauce instead of okonomiyaki sauce.
Tips for Making the Perfect Okonomiyaki
- Use Fresh Ingredients
Fresh cabbage and seafood make a big difference in flavor. Avoid pre-packaged shredded cabbage, as it may lack the crunch needed for a good texture. - Don’t Overmix the Batter
A light mix helps keep the pancake fluffy. Overmixing can make it too dense and chewy. - Cook Over Medium Heat
Cooking too fast on high heat may burn the outside while leaving the inside undercooked. Medium heat ensures even cooking. - Experiment with Toppings
While the traditional toppings are delicious, you can try adding cheese, kimchi, or even a fried egg for extra richness. - Use a Lid While Cooking
Covering the pan helps cook the pancake evenly and keeps it moist. This is especially useful for thick okonomiyaki.
Conclusion
Okonomiyaki is a versatile and flavorful dish that represents the heart of Osaka’s street food culture. Whether you stick to the classic Osaka-style or explore regional variations, making okonomiyaki at home is a fun and delicious experience. With a simple batter and a variety of possible fillings, you can customize the dish to suit your taste.
Try making okonomiyaki at home and experiment with different ingredients to find your favorite combination. Once you master the basic recipe, you’ll have a go-to Japanese comfort food that’s perfect for any occasion.
I am a writer specializing in travel, destinations and recipes, with a degree in gastronomy. Combining my passion for exploring the world and my culinary knowledge, I create content that leads readers to discover new flavors and destinations. My goal is to inspire gastronomic and cultural adventures, providing unique and authentic experiences through writing.