Okonomiyaki (Japanese Pancake) Recipe

Japanese okonomiyaki pancake topped with scallions, seaweed, sesame seeds, and drizzles of mayo and sauce, served on a white plate with chopsticks.

5 from 3 votes

Okonomiyaki (Japanese Pancake) Recipe

Okonomiyaki, meaning "whatever you like, grilled," is a famous Japanese savory pancake. This recipe creates a fluffy, satisfying pancake loaded with crisp cabbage and tender shrimp, pan-fried to golden perfection and finished with a rich, tangy sauce and creamy mayo.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Keyword: Japanese Pancake, Okonomiyaki

Servings: pancakes

Author: Karina Carrel

Ingredients

For the Sauce

2 tbsp ketchup
1 tsp Worcestershire sauce Lea & Perrins or similar
2 tbsp honey
1 ½ tsp white rice wine
1 tbsp soy sauce
½ tsp sesame oil

For the Batter

3.5 oz shrimp small to medium, frozen is ok
⅔ cup shrimp broth or dashi. Reserve when boiling
1 cup plain flour
1 ½ cups white cabbage (finely chopped) — sprinkle with a pinch of salt to soften
1 large egg
1 tsp soy sauce
3 tbsp chopped scallions
1 tsp grated carrots optional

For the Toppings

1 ½ tsp mayo Kewpie Mayo recommended

US - Metric

Instructions

Prepare the Sauce

Mix all sauce ingredients (ketchup, Worcestershire sauce, honey, white rice wine, soy sauce, sesame oil) in a saucepan over low heat until the desired texture is reached. Set aside.

Prepare the Batter

Boil the shrimp in hot water for 3-5 minutes. Remove from water, chop into pieces, and set aside.
In a separate bowl, add the plain flour to ⅔ cup (150 ml) of the hot shrimp water and mix until thickened.
Add the chopped cabbage, egg, and soy sauce to the batter and stir to combine.
Add half of the chopped shrimp to the mixture and mix again. (only half of the shrimp to give the batter the flavour)

Cook the Okonomiyaki

In a pan with olive oil, briefly sauté the other half of the chopped shrimp.
Pour the okonomiyaki mixture over the sautéed shrimp.
Shape the mixture into a thick, round pancake.
Cover and cook on medium heat for 4 minutes.
Flip the pancake with the help of a plate, cover again, and cook for another 3-4 minutes, until golden brown and cooked through.

Notes

My Tips for the Best Okonomiyaki

Toppings Are Everything: For me, this dish is all about the finish! Don't be shy with the sauce and a generous drizzle of creamy Kewpie mayo. They're not just toppings; they're essential!
My #1 Tip for Cabbage: Briefly salt your chopped cabbage before adding it to the batter. This simple step draws out water and guarantees a perfectly tender, never soggy, pancake. Trust me on this.
Batter Consistency: You're looking for a thick but pourable batter. If it feels too stiff, don't hesitate to whisk in another splash of that flavorful shrimp broth until it feels right.
The Golden Rule: Cook over steady, medium heat. This is my secret to getting that beautiful golden-brown crust while the inside becomes perfectly fluffy and cooked through.

Nutrition