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Crispy Japanese cabbage pancake topped with scallions and nori strips on a white plate.
Hannah Cooking

Japanese Okonomiyaki (Cabbage Pancake)

Crispy Japanese cabbage pancake (okonomiyaki) packed with shredded cabbage, eggs, and umami-rich toppings. An authentic Osaka-style savory pancake that’s easy, customizable, and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pancake Base
  • 4 cups green cabbage, shredded very thinly sliced
  • 1 cup all-purpose flour base for pancake batter
  • 0.75 cup dashi stock or water with ½ teaspoon dashi powder
  • 4 large eggs for binding
  • 0.25 cup green onions, chopped adds flavor
  • 1 teaspoon soy sauce seasoning
  • 0.5 teaspoon salt for balance
Optional Add-ins
  • 4 strips bacon or pork belly optional topping
  • 0.5 cup cooked shrimp, chopped optional seafood add-in
  • 0.25 cup tempura scraps (tenkasu) optional for crunch
  • 0.25 cup pickled red ginger optional for flavor contrast
Toppings
  • okonomiyaki sauce for topping
  • kewpie mayonnaise for topping drizzle
  • bonito flakes for garnish
  • nori strips for garnish
  • green onions extra for garnish

Equipment

  • 1 Large mixing bowl for combining batter and cabbage
  • 1 Whisk to mix the batter smoothly
  • 1 Nonstick skillet or griddle for even cooking and crispy edges
  • 1 Spatula for flipping pancakes
  • 1 Sharp knife or mandoline for thinly shredding cabbage
  • 1 Measuring cups and spoons for accuracy
  • 1 Squeeze bottle for drizzling mayo and sauce

Method
 

  1. Shred cabbage very thin and set aside.
  2. Whisk flour, dashi, eggs, soy sauce, and salt.
  3. Fold in cabbage, green onions, and add-ins.
  4. Add oil and preheat skillet over medium heat.
  5. Spoon mixture, shape into circle, and flatten.
  6. Place bacon or pork slices on top if using.
  7. Cook 5–6 minutes per side until golden.
  8. Drizzle okonomiyaki sauce and mayo.
  9. Sprinkle bonito flakes, nori, and green onions.
  10. Cut into wedges and enjoy immediately.
    Crispy Japanese cabbage pancake topped with scallions and nori strips on a white plate.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used