Okonomiyaki
Learn how to make Japanese street food at home with this okonomiyaki recipe! These delicious savory pancakes are filled with cabbage, scallions, and more.
- Total time
- 25 min
- Active time
- 10 min
- Yield
- 2
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Cabbage
3 packed cups finely shredded cabbage (about ½ medium*)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Okonomiyaki
Scallions
1¼ cups chopped scallions (about 1 bunch)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Okonomiyaki
Nori
½ sheet nori (sliced**)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Okonomiyaki
Microgreens
½ cup microgreens (optional)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Okonomiyaki
Additional ingredient notes
Toppings
Once you’ve cooked your okonomiyaki, it’s time for the fun part: the toppings!
In Japan, it’s traditionally topped with okonomiyaki sauce, drizzles of Kewpie mayo, dried seaweed flakes, and bonito flakes. At home, I like to use these ingredients: Vegan Worcestershire sauce – Traditional okonomiyaki sauce contains oyster sauce, so it isn’t entirely vegetarian. Instead, I top mine with Annie’s vegan Worcestershire sauce. It actually has a fairly similar ingredient list to regular okonomiyaki sauce, but it’s entirely plant-based! Its sweet umami flavor is fantastic in this recipe. If you can’t find it, use a drizzle of tamari or soy sauce instead. Mayo – If you can find Kewpie mayo, I highly recommend using it here. It’s made with rice vinegar, so it really complements the Japanese flavors in this recipe.
Required setup
Equipment
nonstick skillet
Method Overview
Structured method notes that are separate from the step timeline.
Okonomiyaki Recipe Tips
Shred the cabbage finely.
These come out best when they’re made with really thin shreds of cabbage. If your cabbage is too chunky, they won’t hold together well, and they’ll have a denser, less delicate texture. I always use my mandoline when I make this recipe. If you don’t have one, finely shred the cabbage in a food processor or with a sharp knife. Don’t pack it down too much. When you add the mixture to your skillet, gently press it down with a spatula until it’s about 1/2 inch thick. Your goal is just to get the loose mixture to come together. Don’t press it down too much, or your okonomiyaki will be dense.
Notes
*I like to shred my cabbage on a mandoline to get thin, even-sized shreds. **Use scissors to cut nori into thin strips.
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
Image detailsCabbage and scallions in a bowlLove And Lemons · OkonomiyakiDev reference 
Image detailsEgg, cabbage, and scallions in a bowlLove And Lemons · OkonomiyakiDev reference Show 1 more media item
Image detailsOkonomiyaki recipe batterLove And Lemons · OkonomiyakiDev reference Checks1
TimingInfoTimingfor 10 minutes
Target: 10 minute
Expected state: If it's very dry, let it sit for 10 minutes).
Inputs and tools4
Uses
- 3 packed cups finely shredded cabbage (about ½ medium*)
- 1¼ cups chopped scallions (about 1 bunch)
- ¾ teaspoon sea salt
- 3 large eggs (beaten)
Why and source
This step has reviewed source-backed guidance.
- Source: Okonomiyaki
Step 2
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
medium heatNonstick SkilletStep 3
Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.
Image detailsOkonomiyakiLove And Lemons · OkonomiyakiDev reference Checks1
ServiceMain recipeSource service instruction
Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.
Inputs and tools6
Uses
- ½ cup microgreens (optional)
- Vegan Worcestershire sauce (Annie’s recommended)
- Mayo (Sir Kensington’s or Kewpie recommended)
- Sesame seeds
- Pickled ginger
- ½ sheet nori (sliced**)
Why and source
This step has reviewed source-backed guidance.
- Source: Okonomiyaki
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Okonomiyaki Ingredients
The first time I tried okonomiyaki, Jack and I were in Hiroshima.
In Hiroshima-style okonomiyaki, layers of fried vegetables, meat, seafood, noodles, and eggs top a thin flour pancake. It’s delicious, but it’s tricky to replicate on a regular stove at home.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2
Batter
Source step 1 creates or uses batter.
Mixture
Source step 1 creates or uses mixture.
Sauce
Source step 3 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
*I like to shred my cabbage on a mandoline to get thin, even-sized shreds.
*I like to shred my cabbage on a mandoline to get thin, even-sized shreds. **Use scissors to cut nori into thin strips.
Did you make the recipe? I want to see!
Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.
Tag @loveandlemons on Instagram.
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rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
Never tasted this before in a restaurant or at home.
Never tasted this before in a restaurant or at home. Your recipe was delicious. Served it with kewpie and chilli crisp. Thank you
Phoebe Moore (L&L Recipe Developer)
Phoebe Moore (L&L Recipe Developer)
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Source and Origin
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Imported from the love-and-lemons page for dev review.
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Okonomiyaki
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