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Japanese · Dinner

Okonomiyaki

Non-vegMedium

Diet: Non-veg

Okonomiyaki is a Japanese dish. Finely cut cabbage helps the thick pancakes cook through.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Medium
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Okonomiyaki. The photograph includes extra green garnish not included in the recipe.
The photograph includes extra green garnish not included in the recipe. Representative photograph of Okonomiyaki. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Batter

Filling

Pan

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 5 min

  1. Whisk 150 g plain flour, 150 ml water, 2 eggs, ½ tsp salt until just smooth. Fold in 350 g cabbage, finely shredded, 40 g spring onions, chopped.

    Check: Look for this result: just smooth.

Fry · About 5 min

  1. Heat 20 ml neutral oil over medium heat. Make four thick pancakes in two batches; cook covered for 5 minutes per side.

Finish · About 5 min

  1. Check the centres are set and reach 71°C / 160°F. Spread 40 g okonomiyaki sauce, 30 g mayonnaise over the hot pancakes.

    Check: The food must be hot through at 71°C / 160°F.

Tips

  • Finely cut cabbage helps the thick pancakes cook through.
  • Judge Okonomiyaki by the texture and doneness signs in its steps. Your pan and heat affect how long Okonomiyaki takes to cook.

Substitutions

  • Use vegetarian okonomiyaki sauce and egg-free mayonnaise if desired; the batter still contains egg.

Storage

  • Get perishable Okonomiyaki into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Okonomiyaki within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Okonomiyaki to 74°C / 165°F, stirring or turning it for even heating. When Okonomiyaki is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Okonomiyaki includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Okonomiyaki becomes softer in storage.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Okonomiyaki close to serving.

FAQ

What matters most when making Okonomiyaki?

Finely cut cabbage helps the thick pancakes cook through.

What can I substitute in Okonomiyaki?

Use vegetarian okonomiyaki sauce and egg-free mayonnaise if desired; the batter still contains egg.

Can I prepare Okonomiyaki ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Okonomiyaki close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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