Crispy Japanese Okonomiyaki Recipe: Easy Homemade Savory Cabbage Pancakes Your Family Will Love!

Name: Crispy Japanese Okonomiyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour (120g); 2/3 cup dashi stock (160ml); 2 large eggs, room temperature; 4 cups finely shredded green cabbage; 1/4 cup chopped green onions (25g); 1/2 cup tenkasu (tempura scraps) (optional); 4-6 strips cooked bacon or thinly sliced pork belly (optional); 1 tablespoon pickled ginger, chopped (optional); Okonomiyaki sauce; Kewpie mayonnaise; Aonori (dried seaweed flakes); Bonito flakes (optional)

Posted on February 17, 2026

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This Crispy Japanese Okonomiyaki Recipe comes together in about 30 minutes and is perfect for busy weeknights! It’s all made in one skillet for a quick and easy dinner that your family will love! You can switch up the ingredients to suit your taste (or just use whatever you have in your fridge!). It’s a fun way to clean out the fridge, and trust me, you’re going to want to make this again and again!

Ingredient Breakdown

To create these savory pancakes, you’ll need some basic yet flavorful ingredients:

1 cup all-purpose flour (120g): This is the base of your pancake. Feel free to use whole wheat flour for a healthier spin!
2/3 cup dashi stock (160ml): Dashi is a Japanese broth that adds a deep umami flavor. If you don’t have it, chicken or vegetable broth works too.
2 large eggs, room temperature: Eggs help bind everything together and give a lovely fluffiness.
4 cups finely shredded green cabbage (about half a medium head): Cabbage is the star here, offering crunch and nutrition!
1/4 cup chopped green onions (25g): These add a fresh burst of flavor.
1/2 cup tenkasu (tempura scraps) (optional): This gives an added crunch, but if you don’t have any, no worries!
4-6 strips cooked bacon or thinly sliced pork belly (optional): Adding this on top elevates the protein factor and deliciousness, your choice!
1 tablespoon pickled ginger, chopped (optional): For a bit of tangy flavor.
Okonomiyaki sauce (store-bought or homemade): This is a key condiment that brings everything together!
Kewpie mayonnaise: This Japanese mayo is creamier and a bit sweeter than regular; however, regular mayo is okay in a pinch.
Aonori (dried seaweed flakes): Adds an extra layer of umami.
Bonito flakes (katsuobushi) (optional): These smoky flakes are amazing, but if you can’t find them, it’s still scrumptious without!

Let’s Get Cooking!

Ready to learn how to make these tasty pancakes? Let’s get cooking!

Start with the Cabbage: Finely shred the cabbage using a box grater or a knife. This step is essential for that perfect texture! You want it thin enough to cook nicely.
Make the Batter: In a large bowl, whisk together 1 cup (120g) of all-purpose flour and 2/3 cup (160ml) of dashi stock until smooth. No one likes a lumpy batter!
Add the Eggs: Beat in 2 large eggs until the batter is slightly thick but pourable. It should have a nice, gooey texture. If it’s too thick, add a little more stock.
Toss in the Veggies: Add the shredded cabbage, 1/4 cup (25g) of chopped green onions, and if you’re feeling adventurous, toss in that 1/2 cup of tenkasu and chopped pickled ginger. Stir gently until everything is perfectly coated.
Heat it Up: Heat a non-stick or cast iron skillet over medium heat. Add your choice of oil (I usually use vegetable oil) and swirl to coat evenly. The smell of oil heating up means we’re getting close!
Scoop It Out: Pour about 1 cup (240ml) of the cabbage batter into the pan, shaping it into a 6-7 inch (15-18 cm) round pancake, about 1 inch (2.5 cm) thick. If you’re using bacon or pork belly slices, now’s the time to place them on top!
Cook to Perfection: Cook for 6-8 minutes on medium heat until the bottom is golden brown and crispy. You’ll know it’s ready when you catch a whiff of savory goodness wafting through the kitchen.
Flip It: Carefully flip the pancake using a spatula, pressing down gently to keep its lovely shape. Cook the other side for another 6-8 minutes until it’s equally crisp and cooked through.
Serve It Up!: Transfer the okonomiyaki to a plate. Now, generously brush the surface with okonomiyaki sauce, drizzle with Kewpie mayo in zigzags, and sprinkle with aonori and bonito flakes if desired. This is where the magic happens!

And voila! You’ve got yourself some Crispy Japanese Okonomiyaki that’s not only quick and easy but also loaded with tons of flavor.

Why I Love This Recipe

Honestly, this is my go-to recipe when I want something comforting and warm. I’m a real sucker for these savory pancakes because they remind me of cozy family dinners and the bustling restaurants of Japan. Each bite is like a delicious hug from your grandma! The best part is, you can easily customize it with whatever you have on hand. Whether it’s leftover veggies or proteins, this recipe makes it easy to clean out the fridge, and it never disappoints.

If you loved this Crispy Japanese Okonomiyaki, be sure to check out my Gordon Ramsay Parmesan Risotto, my Onion Boil with Herb Dressing, or my Viral Onion Boil!

Why This Recipe Works

Quick & Easy : This Crispy Japanese Okonomiyaki comes together in under 30 minutes! Perfect for families on the go!

Minimal Cleanup Required : Because it’s cooked all in one pan, you’ll save time on both cooking and cleaning. Just one skillet means less to scrub!

Budget-Friendly : Using affordable, everyday ingredients makes this recipe a win for budget-savvy families. No need for fancy ingredients!

Crowd-Pleaser : Everyone, from kids to adults, will love it! Your family will definitely ask for seconds!

Customizable : This recipe is versatile; you can easily switch out veggies or proteins based on what’s in your fridge. You never have to make it the same way twice!

Serving and Storage Tips

Now that you’ve got these tasty pancakes ready, how do you serve them?

Serving Suggestions:

Enjoy them warm, straight off the pan! They pair deliciously with a side of fresh salad or even some homemade miso soup for a full Japanese spread!

Storage:

Leftovers keep well in the refrigerator for up to 3 days. Sometimes, the flavors really deepen and improve overnight!

Reheating Instructions:

To reheat, simply pop them back on a skillet over low heat, flipping halfway through until warmed. You can also use the microwave, but the skillet keeps them crispy.

Freezer Friendly:

These pancakes can be frozen! Just stack them in an airtight container with parchment paper between the layers. Reheat directly from frozen on a skillet, so easy!

Ready to Try This Recipe?

Give this Crispy Japanese Okonomiyaki a shot, and I promise you won’t regret it! This is the dish that will have your family clamoring for more. It’s unlike anything you’ve had before, it’s a crowd-pleaser that packs a punch of flavor and comfort. Get creative and make it yours!

Just remember, cooking is all about having fun and experimenting. Happy cooking!

And there you have it! This fun, delightful dish awaits you in your kitchen. Can’t wait for you to savor every bite, it’s going to be fantastic, trust me! For more Recipes Follow Us in our Pinterest.