Okonomiyaki (Japanese "As You Like It" Pancakes)

I have adapted this recipe from okonomiyakiworld.com The recipe is for one pancake but you can double it for two. You can use just about any meat, not just shrimp. I have had success with steak, chicken, and even canned Spam. Some areas of Japan use Chinese Sausage or Oysters in theirs. I like browning my pancakes over med-high heat and then finishing them in the oven (at 400F) for about 10-20min on a wire rack on top of a cookie sheet. This means that I don't have to worry as much about the thickness of the pancakes or whether the raw meat (shrimp cooks faster than other animal proteins, so definitely use shrimp if only cooking on the stovetop) inside has been fully cooked. I highly recommend using bagged coleslaw mix for the convenience; I like the "3 Color" (red and green cabbage with carrots) version. You can add a wide variety of vegetables besides cabbage (but I recommend using cabbage as the primary/base vegetable). I like adding zucchini and carrots to mine if I have it. You can use chicken stock instead of water and dashi powder.
Uploaded by: Craig Hawley


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1/2 cup Flour

1/3 cup Water (with 1/8 tsp Dashi Powder dissolved in it)

1 egg

1/2 cup Raw Shrimp

1-2 cups shredded Cabbage

1 chopped up Green Onion

1-2 slices of bacon

Okonomiyaki Sauce

Kewpie Mayonnaise

Furikake or Nori (sliced into thin strips)



In a large bowl, whisk together flour and water until smooth. Add Egg, 1 cup Cabbage, the Green Onion, and Shrimp and mix by hand, adding more cabbage if necessary/desired.


Add mixture to a well-oiled pan over a medium-low flame. Using a spatula flatten and form the pancakes, pushing in on the sides and down on top until they are around 3/4" thick and approximately 12" across. Add Bacon pieces to cover top of each pancake.


Periodically check the coloring on the bottom of the pancake. After it has browned fully (about 8-15min, depending on heat), flip over pancake (bacon side down) and cook for another 8-15min. Lower the temperature and flip pancake again, cooking until firm.


Remove to plate and drizzle with Okonomiyaki Sauce and Kewpie Mayonnaise. Sprinkle with Furikake.

View instructions at
Craig Hawley

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