last updated on October 30, 2026

If you’ve ever wandered through the streets of Japan or visited a Japanese restaurant and spotted a savory pancake covered in plenty of sauces and fresh green onions, you’ve probably seen okonomiyaki. It’s a classic Japanese dish that can be described the easiest as a ‘savory cabbage pancake’. That may sound like a strange description, but after one bite of okonomiyaki you’ll be hooked.

This version keeps things simple with crispy bacon, plenty of cabbage, and classic toppings. If you’re feeling adventurous, I’ve also included my favorite corn, cheese, and mochi variation that is my favorite combination, especially in the summer.

Whether this is your first time making okonomiyaki or it’s already a favorite, this recipe is one you’ll come back to again and again.

what is okonomiyaki?

Okonomiyaki is a savory Japanese pancake made with shredded cabbage, flour, eggs, and a variety of proteins or vegetables. The batter is cooked until golden brown and finished with a generous drizzle of okonomiyaki sauce, Kewpie mayonnaise, and fresh toppings.

There are a few regional styles throughout Japan, but the Osaka-style version—where everything is mixed together before cooking—is the most common and the easiest to recreate at home.

It’s filling enough for dinner, fun enough for a weekend cooking project (or a unique dinner party!), and endlessly customizable.

a brief history of okonomiyaki

Modern okonomiyaki became popular in Japan after World War II, although its roots go back several centuries. Early versions were much simpler, but as ingredients became more widely available, people began adding cabbage, meats, seafood, and other fillings.

Because ingredients were often scarce after the war, families used whatever they had on hand, giving rise to the name okonomi, meaning “what you like.” And “yaki” means “cooked” or “grilled”, so okonomiyaki translates to whatever you like, cooked or grilled. Meaning, you can make okonomiyaki your own – get creative and try out new combinations. Today, okonomiyaki is considered one of Japan’s most beloved comfort foods, especially in Osaka and Hiroshima, where each city has developed its own signature style.

ingredients you’ll need

for the pancakes

4 cups finely shredded cabbage
2 eggs
½ cup water
¾ cup + 2 tablespoons okonomiyaki flour (or all-purpose flour)
1 tablespoon dashi powder (optional but recommended)
4 slices bacon

for topping

okonomiyaki sauce
kewpie mayonnaise
green onions, thinly sliced

what is okonomiyaki flour?

Okonomiyaki flour is a Japanese flour blend specifically made for okonomiyaki. It can vary a bit depending on what brand you buy, but most have the following:

wheat flour
baking powder
salt
seasoning
sometimes a little sugar

The added seasonings help create a fluffy pancake with lots of savory flavor.

can i use all-purpose flour?

Absolutely. You should be able to find okonomiyaki flour at any local asian market (or grab a bag online), but if you can’t find it, all-purpose flour can get the job done.

While authentic okonomiyaki flour gives the most traditional flavor, all-purpose flour works beautifully.

homemade okonomiyaki flour

If you can’t find packaged okonomiyaki flour, combine:

¾ cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt

It will get the job done and still give you a really beautiful, light, fluffy pancake.

what is dashi powder?

Dashi is incredibly common in Japanese cooking. It’s a savory broth traditionally made from kombu (dried kelp) and bonito flakes (dried fish). Dashi powder is simply an instant version that dissolves into water or can be mixed directly into recipes like this one. Adding it gives okonomiyaki that subtle umami flavor you get from restaurants.

dashi powder substitutions

If you don’t have dashi powder, try:

Chicken bouillon powder
Vegetable bouillon powder
Mushroom seasoning
A pinch of MSG
Simply omit it (the pancakes will still be delicious)

what is okonomiyaki sauce?

Okonomiyaki sauce is a thick, sweet, tangy Japanese condiment similar to Worcestershire sauce but richer and slightly sweeter. It adds the signature flavor that makes okonomiyaki taste like restaurant-quality comfort food.

You can usually find okonomiyaki sauce:

In the Asian aisle of larger grocery stores (you can usually find it at Walmart)
At Japanese or Asian markets
Online through retailers like Amazon

homemade okonomiyaki sauce

If you can’t find it, whisk together:

2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar

It’s not exactly the same, but makes a great substitute and works in a pinch.

other okonomiyaki toppings

The classic combination is hard to beat, but there are plenty of delicious toppings to experiment with.

Try adding:

Bonito flakes
Aonori (dried seaweed flakes)
Sesame seeds
Pickled ginger
Furikake
Chili crisp
Sriracha
Fried onions
Extra Kewpie mayonnaise
Soft-boiled or fried egg

Remember that okonomiyaki means “what you like, cooked” so add anything you like on top!!

okonomiyaki variations

One of the reasons I love this recipe is how adaptable it is. You can truly add anything you’ve got in your kitchen, so if you’re feeling adventurous, try throwing something in.

Here’s a few ideas:

Shrimp
Cooked pork belly
Thinly sliced steak
Kimchi
Mushrooms
Sweet corn
Jalapeños
Spinach
Zucchini
Sweet potato
Cheddar cheese
Mozzarella
Mochi
Leftover rotisserie chicken

You really can’t go wrong so tweak and try until you find your favorite.

corn, cheese & mochi okonomiyaki

If you’re looking for something extra cozy, this version is one of my favorites, especially in the summer time with fresh corn! It’s the perfect balance of (slightly) sweet and salty and I truly cannot stop making this combo.

For this variation you’ll need:

2 ears fresh corn, kernels removed
4 green onions, sliced
½ cup cooked rice cakes (mochi)
¾ cup shredded mozzarella, divided

tips for perfect okonomiyaki

Slice the cabbage as thinly as possible for the best texture. I always use my mandolin on the thinnest setting.
Mix the batter gently—don’t overwork it.
Cook over medium-low heat so the inside cooks before the outside burns.
Flip confidently using a large spatula.
Let the bacon crisp while the pancake cooks for extra flavor.

how to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to crisp the outside again, or warm in the air fryer for a few minutes. Microwaving works too, though the texture will be softer.

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Ingredients

base recipe

4 cups finely shredded cabbage
2 eggs
½ cup water
¾ cup + 2 tablespoons okonomiyaki flour or all-purpose flour *see above
1 tablespoon dashi powder optional
1 teaspoon neutral oil
4 slices bacon

Toppings

Okonomiyaki sauce
Kewpie mayonnaise
Thinly sliced green onions

Corn, Cheese & Mochi Version

4 cups finely shredded cabbage
2 eggs
½ cup water
2 ears corn kernels removed
4 green onions thinly sliced (white and green parts separated)
½ cup cooked rice cakes
¾ cup shredded mozzarella divided
¾ cup + 2 tablespoons okonomiyaki flour
1 tablespoon dashi powder optional
1 teaspoon neutral oil
4 slices bacon cut in half

Instructions

In a large bowl, combine the cabbage, eggs, and water. Use chopsticks or a whisk to break up the eggs and mix everything together.
*If making the corn, cheese, and mochi version, stir in the corn, the white portions of the green onions, and ½ cup of the mozzarella.
Add the okonomiyaki flour and dashi powder. Stir just until combined.
Heat a large skillet over medium-low heat. Add the neutral oil.
Lay half of the bacon in the pan, then spoon half of the batter directly over the bacon, spreading it into an even round about 1 inch thick.
For the corn version, press half of the cooked mochi onto the top of the pancake and sprinkle with some of the remaining mozzarella.
Cook for 4–5 minutes, until the bacon is crisp and the bottom is golden brown.
Carefully flip and cook another 4–5 minutes until golden and cooked through. Lower the heat if it is browning too quickly.
Repeat with the remaining batter.
Top generously with okonomiyaki sauce, Kewpie mayonnaise, and the reserved green onions.

faqs

can I make okonomiyaki without dashi?

Yes! Dashi adds extra umami, but the recipe is still delicious without it. See the section above for substitution ideas.

can I make okonomiyaki gluten-free?

Yes! Use your favorite gluten-free flour blend and be sure to use gluten-free soy sauce if making homemade sauce.

can I freeze okonomiyaki?

Yes! Cool completely, wrap tightly, and freeze for up to two months. Reheat in a skillet, oven, or air fryer for the best texture.

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