Osaka Okonomiyaki Recipe

Osaka style okonomiyaki

Okonomiyaki is a Japanese savory pancake containing a variety of ingredients. It was thought to have originated from pancakes of Tokyo area and crepe in Kyoto. This frugal food is commonly consisted of cabbage in flour cake. Kansai and Hiroshima is the heartland of this frugal dish. In fact, there are different versions for each regions varying from use of toppings and batter. Sometimes English referred this as “Japanese Pizza”.

On this recipe we’ll be doing the Osaka Style or Kansai Style okonomiyaki. This dish is the leading version of okonomiyaki throughout most of Japan. It is as simple as mixing together the ingredients with batter and cook in griddle. Cabbage is the core ingredient for this dish and usually comes with pork but you can also use other meat such octopus, squid or sliced chicken.


  • 2 cups of flour
  • 1 cup of dashi or cold water
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp sugar
  • 1 lb/ 10 cups cabbage, coarsely chopped (about half inch square pieces, remove the core of the cabbage)
  • 4 eggs
  • ¼ cup toasted sesame oil (you can also use normal cooking oil)
  • 8 ounces fresh pork belly thinly sliced (you can also use bacon)


Okonomiyaki Sauce:

  • 2 tbsp ketchup
  • 5 tsp Worcestershire sauce
  • 3 tsp oyster sauce
  • 2 tsp sugar
  • Combine all the ingredients in a small bowl and whip together. Adjust the sauce according to your taste.
  • Japanese mayonnaise or other mayonnaise
  • Powdered nori seaweed
  • Dried bonito flakes (katsuobushi)
  • Green onions finely chopped


  1. In a large bowl, mix together the flour, dashi, salt, baking powder and sugar. Add the cabbages to the batter and mix well until all the cabbages is coated. Add the eggs and mix, until the eggs blend together with the cabbage. You can make 4 pancakes with this batter mixture.
  2. On a nonstick frying pan, heat the oil on medium to high heat. Scoop the cabbage batter into the pan and form a pancake about 1 inch thick and 6 inches in diameter. Do not flatten the mixture because it can easily break when you turn it over. Place 2 to 3 the pork belly slices on the top of the okonomiyaki cover and cook for about 5 minutes.
  3. Once the bottom side turns to golden brown, turn it over and cover while cooking it for about 5 minutes. Turn the pancake over again and cook uncovered for 2 more minutes.
  4. Repeat the same steps for the remaining cabbage batter.
  5. Transfer the okonomiyaki to a plate and add the toppings. Squeeze the okonomiyaki sauce and mayonnaise into pancake. Sprinkle some green onions, katsoubushi and powdered nori.
  • You can store the okonomiyaki on freezer once it cools down. Wrap each okonomiyaki in aluminum foil and put it in a Ziploc bag. Do not put any topping or sauce. By the time you want to eat it, defrost it first and put it in an oven toaster to warm it up.