Okonomiyaki (japanese savoury pancake)

“Okonomiyaki” translates as “what you like, fried”, so obviously it’s awesome. It’s one of my favourite dishes, and is an awesome way to use up stuff that’s starting to go bendy in the fridge. This recipe is adapted from Adam Liaw’s cookbook Two Asian Kitchens, which I highly recommend.


The batter

  • 220g plain flour
  • 60g potato flour or cornflour
  • 200ml dashi (a kind of miso-like stock – easy to find in Asian groceries)
  • 2 eggs

Mix all these things together.


The filling

  • 3-400g roughly chopped cabbage
  • 20g pickled ginger
  • 160-200g of The Things You Like

This is the fun part. Adam Liaw’s recipe calls for 100g of raw peeled prawns and 60g of cheddar cheese – which sounds kind of weird but is excellent. I’m partial to pickled baby octopus and mushroom. Chicken and mushroom is good too. Just whatever you feel like. Add this mix to your batter.


The cooking

This amount of mix will make three or four reasonable sized okonomiyaki, or two really big ones. It’s plenty for 3 people. Put some vegetable oil in a frying pan, and add half the mixture (for two okonomiyaki, or a quarter if you want to make smaller ones). Spread it out into a circle and cook for about 7 minutes, or until the base is brown. Flip it over and poke some holes in the top to let steam out. Cook for another 5 minutes, or until cooked through. Repeat until all your mix is gone.


The topping

  • okonomiyaki sauce
  • Kewpie mayonnaise
  • dried bonito flakes
  • powdered seaweed

All of this can be found at your local Asian supermarket. Add it to your pancake and NOM IT ALL.

Posted at 8:33am on 7 December 2011 • Filed under Permanent link


  1. Kate C says:

    Yum yum yum.

    We put cabbage, grated carrot and peas in ours. We also buy the special Japanese flour to make them with, but self-raising will get the job done too. Mind you if you smother anything in those sauces, it’s going to be yum!

  2. Andrew says:

    Or for a different twist, we recently had a “pizza” okonomiyaki (don’t look at me like that – it was on the menu at Dohtonbori, which is our favourite place for okonomiyaki. http://www.dohtonbori.co.jp/)

    It had cabbage, onion, bacon, cheese, and capsicum, with a tomato-based sauce for the topping. It was surprisingly awesome.

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