Okonomiyaki is a Japanese savory pancake that’s packed with flavor and texture. It’s made with a batter of flour, grated nagaimo (a type of yam), water, and eggs, and then filled with shredded cabbage, meats, seafood, or other vegetables. Once cooked, it’s topped with a sweet and savory sauce and mayonnaise, and sprinkled with bonito flakes and green onions. If you’re looking for a unique and delicious dish to add to your cooking repertoire, give this Japanese okonomiyaki recipe a try.
- 1/2 cup all-purpose flour
- 1/2 cup grated nagaimo (or substitute grated yam or sweet potato)
- 1/2 cup water
- 2 eggs
- 2 cups shredded cabbage
- 1/2 cup sliced scallions
- 1/2 cup cooked and chopped bacon or other meat (optional)
- 1/2 cup cooked and chopped shrimp or other seafood (optional)
- Vegetable oil for cooking
- Okonomiyaki sauce (or substitute tonkatsu sauce or Worcestershire sauce)
- Japanese mayonnaise
- Bonito flakes
- Chopped scallions
- In a large bowl, whisk together the flour, grated nagaimo, water, and eggs until smooth.
- Stir in the shredded cabbage, scallions, bacon or other meat, and shrimp or other seafood (if using).
- Heat a non-stick pan or griddle over medium-high heat and add a little vegetable oil.
- Pour the batter onto the pan or griddle in a round shape, about 1/2 to 1 inch thick.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Drizzle the okonomiyaki sauce over the top and then zigzag the Japanese mayonnaise over the sauce.
- Sprinkle with bonito flakes and chopped scallions before serving.