RecipesMainsEasy Okonomiyaki

Easy Okonomiyaki

5 min
Prep Time
15 min
Cook Time
20 min
Total Time

Easy Okonomiyaki

5 min
Prep Time
15 min
Cook Time
20 min
Total Time

A popular street food from Osaka, okonomiyaki is a savory cabbage pancake topped with a savory sauce, Japanese mayonnaise, bonito & seaweed flakes. This is a slightly healthier version lower in oil & sugar. This recipe is adaptable for vegetarians!

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Ingredients (2 servings)

Okonomiyaki pancakes
1/4 white cabbage
3 eggs
6 tbsp wholemeal spelt flour
2 tbsp panko crumbs
60ml dashi
1/2 tsp salt
1/2 sesame oil
2 tbsp chopped spring onions
6 raw prawns, peeled & deveined (optional)
1 tsp oil
Okonomiyaki sauce
2 tbsp ketchup
1 tbsp oyster sauce
1.5 tbsp Worcestershire sauce
10 drops stevia
-Kewpie mayonnaise
-Dried bonito flakes
-Dried seaweed flakes

Make the sauce

  1. Make okonimiyaki sauce by mixing all the sauce ingredients in a small bowl.

Make the pancakes

  1. Finely chop white cabbage.
  2. In a large mixing bowl, add eggs, dashi, sesame oil, salt, wholemeal spelt flour and panko crumbs. Whisk until combined.
  3. Stir in chopped white cabbage and spring onions until combined.
  4. Heat up 1/2 tsp oil in a large nonstick skillet over medium heat. Add half of the okonomiyaki batter to the middle of the skillet and try to shape it into a circle. Place 3 prawns (if using) on top of it and press down gently with your spatula. Cover with a lid and cook for 5 minutes.
  5. After 5 minutes or when the bottom is golden brown, carefully flip the pancake over. Press down gently with your spatula, then cover and cook for another 5 minutes.
  6. Flip over one last time and cook uncovered for 2 minutes. Then transfer to a plate and keep warm.
  7. Repeat the same steps with the remaining batter for the second pancake.

To serve

  1. Top each pancake with okonomiyaki sauce, kewpie mayonnaise, bonito flakes and seaweed flakes. Enjoy!
  • Feel free to substitute stevia with any other sweetener of choice.
  • Feel free to omit prawns or substitute with any other proteins of choice. Traditionally, squid and thinly sliced pork belly are also popular toppings.
  • For vegetarians, omit prawns (or substitute with mushrooms) and bonito flakes.
  • Kewpie mayonnaise (Japanese mayonnaise), dried bonito flakes (katsuobushi), and dried seaweed flakes (aonori) can all be found in Asian grocery stores.
  • You may use store-bought okonomiyaki sauce but this homemade one is lower in sugar and you can customize the taste to your liking!