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Get ready to bring the vibrant energy of Japanese street food right into your kitchen. Meet this Japanese Pancake and make it your new obsession.
Okonomiyaki is the ultimate savory comfort food—a thick, tender pancake filled with crisp cabbage and shrimp, griddled until golden brown. But the real magic is in the finish: a generous drizzle of rich, sweet-and-savory sauce and a lattice of creamy Japanese mayo. It’s a symphony of textures and umami that tastes incredibly gourmet but is ready in minutes.
Why You’ll Love This Recipe
This Okonomiyaki recipe makes a Japanese classic completely achievable by cleverly building flavor at every step. It uses the shrimp’s own cooking water to create a deep umami batter with zero waste, while the simple homemade sauce delivers that signature sweet and tangy taste using only pantry staples.
This method guarantees a fluffy, tender pancake with a perfectly golden exterior, proving you don’t need specialty ingredients to master this delicious dish. If you love these vibrant flavors, be sure to try my Air Fryer Chicken Thighs (Teriyaki) next.
Key Ingredients for Okonomiyaki
Okonomiyaki is wonderfully flexible, but a few key ingredients create its signature taste and texture. Here are the stars of the show:
- Cabbage: This is the heart of the pancake! Finely chopped green or white cabbage provides a subtle sweetness and a tender-crisp texture. We use a pinch of salt to soften it perfectly before it goes into the batter.
- Shrimp & Broth: We use small to medium shrimp, but the real secret is using the flavorful water they’re boiled in as the base for our batter. This infuses a deep seafood umami into every bite with zero waste.
- Plain Flour: No need to hunt for specialty Japanese flour! Standard all-purpose or plain flour provides the perfect structure for a light and fluffy pancake, making this recipe incredibly accessible.
- Okonomiyaki Sauce & Kewpie Mayo: These are the essential finishing touches. Okonomiyaki sauce is a thick, sweet, and savory condiment (we include an easy homemade version!), while Kewpie mayo adds that signature rich and creamy tang.
Note: Find the full list of ingredients and measurements in the Recipe Card below.
Ready, Set, Flip!
Making perfect Okonomiyaki at home is easy! Just follow these 10 simple steps for a delicious, savory pancake every time.
- Make the Sauce: Combine all sauce ingredients in a saucepan. Heat on low until thickened, then set aside.
- Boil the Shrimp: Cook shrimp in boiling water for 3-5 minutes until pink and firm.
- Prep the Broth & Shrimp: Remove shrimp from the pot and chop them. Keep some of the hot shrimp water.
- Create the Batter Base: In a large bowl, whisk the warm shrimp water with the plain flour until smooth.
- Add Core Ingredients: Stir the chopped cabbage, egg, and soy sauce into the batter.
- Fold in Fillings: Gently mix in half of the chopped shrimp and the scallions. (only half to give the batter the flavour)
- Sauté the Base: Lightly oil a pan and briefly cook the remaining half of the shrimp.
- Form the Pancake: Pour the entire batter over the shrimp in the pan. Shape it into a thick circle.
- Cook the First Side: Cover and cook on medium heat for 4 minutes until the bottom is golden brown.
- Flip and Finish: Carefully flip the pancake. Cover and cook for another 3-4 minutes until cooked through.
If you’re planning a family-style feast with a spread of shared plates alongside Okonomiyaki, or simply looking for another Japanese-inspired dinner idea for later in the week, these recipes are guaranteed hits. My quick Easy Japanese Chicken Yakitori comes together in minutes, these Garlic Teriyaki Chicken Thighs adds a smoky twist to a beloved classic, and this Hot Honey Chicken is perfect for anyone who loves an irresistible sweet and spicy kick. Or if you want to help enhance the seafood flavor, you might want to consider this Salmon Piccata to pair it with.
FAQs
Yes! The name means “whatever you like.” Swap the shrimp for thinly sliced pork belly, chicken, or bacon. For a vegetarian version, simply omit the shrimp and add mushrooms or extra veggies.
The easiest way is to slide the pancake onto a large plate, place the pan upside down over it, and then flip them together. Don’t worry about small cracks—the toppings will cover them!
Kewpie is recommended for its unique, rich, and tangy flavor, but regular mayonnaise will also work just fine in a pinch.
Yes. Use a 1-to-1 gluten-free flour blend for the batter, and make sure your soy sauce (tamari) and Worcestershire sauce are certified gluten-free.
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Okonomiyaki (Japanese Pancake) Recipe
Ingredients
For the Sauce
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce Lea & Perrins or similar
- 2 tbsp honey
- 1 ½ tsp white rice wine
- 1 tbsp soy sauce
- ½ tsp sesame oil
For the Batter
- 3.5 oz shrimp small to medium, frozen is ok
- ⅔ cup shrimp broth or dashi. Reserve when boiling
- 1 cup plain flour
- 1 ½ cups white cabbage (finely chopped) — sprinkle with a pinch of salt to soften
- 1 large egg
- 1 tsp soy sauce
- 3 tbsp chopped scallions
- 1 tsp grated carrots optional
For the Toppings
- 1 ½ tsp mayo Kewpie Mayo recommended
Instructions
Prepare the Sauce
- Mix all sauce ingredients (ketchup, Worcestershire sauce, honey, white rice wine, soy sauce, sesame oil) in a saucepan over low heat until the desired texture is reached. Set aside.
Prepare the Batter
- Boil the shrimp in hot water for 3-5 minutes. Remove from water, chop into pieces, and set aside.
- In a separate bowl, add the plain flour to ⅔ cup (150 ml) of the hot shrimp water and mix until thickened.
- Add the chopped cabbage, egg, and soy sauce to the batter and stir to combine.
- Add half of the chopped shrimp to the mixture and mix again. (only half of the shrimp to give the batter the flavour)
Cook the Okonomiyaki
- In a pan with olive oil, briefly sauté the other half of the chopped shrimp.
- Pour the okonomiyaki mixture over the sautéed shrimp.
- Shape the mixture into a thick, round pancake.
- Cover and cook on medium heat for 4 minutes.
- Flip the pancake with the help of a plate, cover again, and cook for another 3-4 minutes, until golden brown and cooked through.
Notes
- Toppings Are Everything: For me, this dish is all about the finish! Don’t be shy with the sauce and a generous drizzle of creamy Kewpie mayo. They’re not just toppings; they’re essential!
- My #1 Tip for Cabbage: Briefly salt your chopped cabbage before adding it to the batter. This simple step draws out water and guarantees a perfectly tender, never soggy, pancake. Trust me on this.
- Batter Consistency: You’re looking for a thick but pourable batter. If it feels too stiff, don’t hesitate to whisk in another splash of that flavorful shrimp broth until it feels right.
- The Golden Rule: Cook over steady, medium heat. This is my secret to getting that beautiful golden-brown crust while the inside becomes perfectly fluffy and cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
