Servings: 4  –  Total time: 40 minutes


  • 2 cups all-purpose flour
  • 1 + 1/3 cups dashi or chicken stock
  • 4 eggs
  • 8 cups finely chopped cabbage
  • green onions, chopped
  • 2 tablespoons vegetable oil
  • mayonnaise
  • sesame seeds
  • tonkatsu sauce:
    • 1/3 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin or cooking sake
    • 1 tablespoon sugar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon garlic powder


  1. To make sauce, stir together ketchup, Worcestershire sauce, soy sauce, mirin or sake, sugar, mustard, and garlic powder. For a thick consistency, mix in a blender.
  2. In a large bowl, mix together flour, dashi or stock, and eggs. Add chopped cabbage and mix into the batter.
  3. Heat vegetable oil in a large non-stick skillet over medium high heat. Add 1/4 of the batter (a bit more than 1 cup) to the pan and flatten the batter with a spatula. Cook until underside is browned, about 4 minutes. Gently flip the pancake and cook until it is cooked through, about 5 more minutes. Repeat for remaining pancakes.
  4. Serve with mayonnaise, sauce, sesame seeds, and green onions.

Adapted from Serious Eats.


2 thoughts on “Okonomiyaki

  1. Hi Ema, you can use whatever toppings you want! Traditional toppings would be dried seaweed and bonito flakes, but I didn’t have either of those things handy so I used green onions and sesame seeds instead.

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