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Osaka-Style Okonomiyaki

Course Main Course
Cuisine Japanese
Servings 3 pancakes



  • 1 cup flour
  • 1/2 cup dashi stock at room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 8 oz cabbage coarsely chopped
  • 2 eggs
  • 2 tbsp sesame oil
  • 4 oz bacon


  • Okonomiyaki sauce as you like
  • Japanese mayonnaise as you like
  • Aonori as you like
  • Shredded katsuobushi as you like
  • Beni shoga (optional)


For the batter

  • Combine the flour, dashi, salt, baking powder and sugar in a large mixing bowl. Whisk until well-mixed.
  • Add the chopped cabbage to the batter and mix well until the cabbage is well-coated
  • Add the eggs to the mixture and lightly mix until the eggs and cabbage are combined

Cooking the pancake

  • Preheat a non-stick pan on low to medium heat. Add the oil to lightly coat the pan.
  • Pour some of the okonomiyaki mixture into the pan and make a 6-inch diameter pancake. Avoid pushing down on the pancake, it's supposed to be light and fluffy.
  • While the bottom cooks, without overlapping, lay down a few slices of bacon on top of the okonomiyaki.
  • Cook until the bottom of the pancake is lightly browned (about 3-5 minutes). Using a spatula, carefully flip the pancake such that the bacon-side is on the bottom.
  • Cook for an additional 3-5 minutes or until the pancake is lightly browned and the bacon is cooked through. If the okonomiyaki scatters during the flip, use a spatula to tuck the stray pieces back into the pancake.
  • Transfer the okonomiyaki to a plate and prepare the toppings.
  • Spread the okonomiyaki sauce on the pancake. Squeeze the mayonnaise on the pancake in long streaks. Sprinkle the aonori and katsuobushi and top with a few pieces of beni shoga
  • Cut the pancake as you like and serve immediately
Keyword Cabbage, Japanese, Pancake, Street Food