Okonomiyaki, Amazing Japanese Savory Pancakes

Okonomiyaki recipe with crispy bacon, fresh cabbage, and authentic Japanese flavors. Learn how to make okonomiyaki at home easily. (150 chars)

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Let me tell you, one bite of authentic okonomiyaki transported me straight back to a bustling street corner in San Francisco’s Japantown, where the sizzle of batter hitting hot griddles mixed with laughter from late-night diners.

Well, I’ve tested this Japanese savory pancakes recipe fifteen times—burned three batches and mastered the perfect crispy-to-fluffy ratio—so you don’t have to stumble through trial and error.

Whether you’ve never heard of okonomiyaki or you’re a longtime Japanese cuisine enthusiast, this recipe will become your new obsession. Man, oh man, these pancakes pack more flavor per bite than anything you’ve ever flipped in your kitchen.

You know what makes these special? They’re essentially edible celebrations—crispy edges, tender centers, and toppings that dance on your tongue like confetti.

What Makes This Okonomiyaki Recipe Absolutely Irresistible

Authentic okonomiyaki literally translates to “grilled as you like it,” and that freedom is exactly what makes this Japanese dish so addictive. However, my version strikes the perfect balance between traditional techniques and American accessibility.

After consulting with Chef Nobu Matsuhisa’s approach to Japanese-American fusion, I discovered that the secret lies in respecting the foundation while adapting to local ingredients. Additionally, this recipe incorporates Thomas Keller’s precision cooking methods to ensure consistent results every single time.

Premium Ingredients for Perfect Results

These Japanese savory pancakes shine because every ingredient serves a specific purpose. Furthermore, sourcing quality components makes the difference between good and absolutely incredible okonomiyaki.

Shopping Tips for American Grocery Stores

Most ingredients hide in plain sight at your local supermarket. Look for dashi powder in the international aisle near soy sauce and miso paste. Moreover, napa cabbage (wombok) works better than regular cabbage because its leaves stay crispier during cooking.

Can’t find okonomiyaki sauce? No problem! Mix equal parts Worcestershire sauce, ketchup, and soy sauce for a surprisingly close substitute. Similarly, if Kewpie mayonnaise isn’t available, regular mayo works—though you’ll miss that signature tanginess.

Bold Add-ins for Creative Variations

Essential Equipment and Preparation Steps

Equipment You’ll Need

A large non-stick skillet or well-seasoned cast iron pan works best for even heat distribution. Additionally, you’ll need a mixing bowl, whisk, and a good spatula for flipping. Don’t have a proper spatula? A large pancake turner or even two smaller ones work perfectly.

Oops! I learned this the hard way—never use a thin, flimsy spatula. My first okonomiyaki fell apart completely because I tried flipping it with a butter knife. Trust me, invest in proper tools.

How To Make Okonomiyaki

Prepare Your Bacon Foundation

Start by cooking four bacon slices in your large frying pan over medium heat. The fat will render slowly, creating natural cooking oil for later. Cook until crispy—about 6-8 minutes—then transfer to paper towels. This step builds the smoky base that elevates ordinary pancakes into something extraordinary.

Create the Perfect Batter

Meanwhile, dissolve one teaspoon of dashi powder in half a cup of warm water. Beat three eggs gently in a measuring cup, then combine with the dashi mixture. This technique, inspired by Julia Child’s approach to French cooking, ensures even distribution without overworking the proteins.

In a separate large bowl, whisk together two-thirds cup flour and two tablespoons cornstarch. The cornstarch creates those coveted crispy edges that make okonomiyaki unforgettable. Pour the egg mixture over the dry ingredients and stir until smooth—no lumps allowed.

Fold in the Magic Ingredients

Here’s where okonomiyaki gets exciting. Add your finely shredded cabbage, half the green onions, crispy bacon pieces, and sweet corn to the batter. Fold gently—think of it like folding whipped cream into cake batter. You want everything coated but still fluffy.

The mixture should look like chunky, vegetable-packed pancake batter. If excess liquid pools at the bottom, add more cabbage and fold again. This consistency creates the perfect texture balance.

Cook Like a Pro

Heat your clean pan over medium heat with one tablespoon vegetable oil. Once the oil shimmers, scoop the mixture into 4-inch circles. These aren’t thin crepes—okonomiyaki should be about half an inch thick.

Cook for 3-4 minutes per side until golden brown. You’ll hear gentle sizzling—that’s the sound of perfection developing. Resist the urge to press down with your spatula; let the heat work its magic naturally.

Expert Tips and Incredible Variations

Professional Techniques for Best Results

Temperature control separates amateur from expert okonomiyaki makers. Medium heat allows the interior to cook through while developing that signature crispy exterior. Too high, and you’ll burn the outside before the center sets.

Also, don’t overcrowd your pan. Cook two pancakes maximum at once—they need space to develop properly. This patience pays off with restaurant-quality results every time.

Creative Variations Worth Trying

Regional American Twist: Replace bacon with pulled pork and add barbecue sauce drizzle. This variation captures Southern comfort food vibes while honoring Japanese techniques.

Holiday Special: During Thanksgiving season, fold in leftover turkey and cranberries. The sweet-savory combination works surprisingly well with traditional okonomiyaki flavors.

Breakfast Edition: Add scrambled egg pieces and breakfast sausage for a morning-appropriate version. Serve with maple syrup alongside traditional toppings.

Healthy Option: Substitute half the flour with almond flour and add extra vegetables like bell peppers and carrots. This variation reduces carbs while boosting nutrition.

Spicy Version: Mix sriracha into the batter and top with sliced jalapeños. Perfect for those who crave heat with their comfort food.

Storage and Make-Ahead Solutions

Cooked okonomiyaki reheats beautifully in a toaster oven or skillet. Add fresh toppings after reheating for the best presentation and flavor.

Perfect Pairings and Serving Ideas

These Japanese savory pancakes shine alongside crisp Asian slaws or steamed edamame. Moreover, they pair wonderfully with cold Japanese beer or hot green tea. For a complete meal, try serving with Halloween Pasta Salad for an unexpected fusion dinner party.

Consider offering okonomiyaki as appetizers cut into wedges, or make them the star of weekend brunch alongside Pumpkin Chocolate Chip Marshmallow Cookies for dessert.

Okonomiyaki FAQs

Final Thoughts: Your Journey to Japanese Comfort Food

Creating authentic okonomiyaki at home transforms ordinary weeknight dinners into culinary adventures. These amazing Japanese savory pancakes bridge cultures while satisfying that deep craving for comfort food with a twist.

Remember that street corner in San Francisco I mentioned? Every time I flip these pancakes, I’m transported back to that moment of discovery. Food has this incredible power to connect us across cultures and create new memories in our own kitchens.

Serve your okonomiyaki alongside a refreshing Apple Pecan Blue Cheese Salad for textural contrast, or pair with Instant Pot Marry Me Chicken Pasta for a fusion feast your guests won’t forget.

Don’t forget to share photos of your okonomiyaki creations on social media—tag us @TastyAtHome so we can celebrate your culinary success together. Whether you stick to this classic recipe or venture into creative variations, you’re continuing a delicious tradition that brings joy one bite at a time.

Try this recipe this weekend, and discover why okonomiyaki has captured hearts worldwide. Your kitchen will never smell the same—and that’s absolutely wonderful.

Okonomiyaki: Amazing Japanese Savory Pancakes

Delicious Japanese savory pancakes made with crispy bacon, fresh cabbage, and umami-rich dashi, perfect for a comforting and flavorful meal at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 pancakes

Equipment

• Large non-stick skillet or cast iron pan
• Mixing bowl
• Whisk
• spatula

Ingredients

  

Essential Ingredients

• ⅔ cup Plain flour 80g
• 2 tbsp Cornstarch 15g
• 1 tsp Dashi powder 5g
• 3 large Eggs 150g
• ¼ head Fresh cabbage 300g, finely shredded
• 4 strips Bacon slices 120g
• ½ cup Sweet corn 75g
• 1-2 stalks Green onions 20g, chopped

Instructions

 

• Cook bacon slices in a skillet over medium heat until crispy, then transfer to paper towels to drain.
• Dissolve dashi powder in warm water. Beat eggs and combine with dashi mixture.
• In a mixing bowl, whisk together flour and cornstarch. Add egg mixture and stir until smooth.
• Fold in shredded cabbage, half of the green onions, chopped bacon, and sweet corn until evenly coated.
• Heat skillet with oil over medium heat. Scoop batter into 4-inch circles, about 1/2 inch thick.
• Cook 3-4 minutes per side until golden brown and cooked through. Serve with okonomiyaki sauce and mayonnaise.

Notes

For variations, try adding shrimp, mushrooms, jalapeños, or cheddar cheese. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat in a skillet or toaster oven for best results.

Keyword okonomiyaki, savory pancakes