Okonomiyaki Recipe - Tokyo Central

🥢 A Japanese Comfort Classic You Can Make at Home

Mix, flip, and top your way to crispy, savory perfection with Japanese-style Okonomiyaki! 🍳✨
Perfect for cozy nights at home — just add your favorite toppings and enjoy comfort food done your way.

Savory, fluffy, and endlessly satisfying—Okonomiyaki is one of Japan’s most beloved soul foods. Often described as a “Japanese pancake” or “Japanese pizza,” it’s a hearty dish packed with flavor and personality. With just a few ingredients and a bit of care, you can recreate this street food favorite in your own kitchen.

Okonomiyaki has roots dating back to 16th-century Japan, where early flour-based dishes were served during Buddhist ceremonies. Over time, it evolved into a popular street food, especially in the post-war era when people relied on simple, affordable ingredients to create satisfying meals. Today, okonomiyaki is strongly associated with Osaka, where the mixed-style version is king, and Hiroshima, known for its layered variation—each region proudly offering its own delicious take on this beloved dish.

Whether for a weekend treat or a cozy night in, this dish brings people together—just as its name suggests:

“Okonomi” = as you like and “yaki” = grilled.

Okonomiyaki Recipe: 2 Serves

Ingredients

Water: 1/2 Cup
Sesami Oil: 1 Tbsp
Okonomiyaki Flower: 1 Cup
1 Egg
Thinly sliced cabbage: 2 Cups
Tempura Crumbs (Tenkasu): 1/4 Cups
Thin Pork Belly: 4-6 Slices

For Toppings:

Okonomiyaki sauce
Japanese mayonnaise
Bonito flakes (katsuobushi)
Aonori (green seaweed flakes)
Pickled red ginger (beni shoga)

Directions

Make The Batter: In a mixing bowl, whisk together the okonomiyaki flour, water, and egg until smooth and lump-free.
Add The Good Stuff: Gently fold in the sliced cabbage and tempura crumbs. Mix just until combined—don’t overmix!
Cook The Pancake: Heat sesame oil in a non-stick pan over medium heat. Pour the batter into the pan and shape it into a round, about 1–1.5 cm thick.
Top With Pork: Lay thin slices of pork belly directly on top of the batter while it’s still raw.
Flip & Finish: When the bottom is golden brown, flip the pancake so the pork side is facing down. Cook until the pork is crispy and the batter is fully set.
Dress it Up: Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle generously with bonito flakes and aonori. Add a touch of pickled red ginger for color and brightness.
Enjoy!!

1. Make The Batter: In a mixing bowl, whisk together the okonomiyaki flour, water, and egg until smooth and lump-free.

2. Add The Good Stuff: Gently fold in the sliced cabbage and tempura crumbs. Mix just until combined—don’t overmix!

3. Cook The Pancake: Heat sesame oil in a non-stick pan over medium heat. Pour the batter into the pan and shape it into a round, about 1–1.5 cm thick.

4. Top With Pork: Lay thin slices of pork belly directly on top of the batter while it’s still raw.

5. Flip & Finish: When the bottom is golden brown, flip the pancake so the pork side is facing down. Cook until the pork is crispy and the batter is fully set.

6. Dress it Up: Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle generously with bonito flakes and aonori. Add a touch of pickled red ginger for color and brightness.

7. Enjoy!!

Tips for Making Delicious Okonomiyaki at Home

Don’t Overmix the Batter Gently fold in the cabbage and tempura crumbs. Overmixing can make the texture heavy instead of fluffy.
Slice Cabbage Thinly for the Best Texture The finer the cabbage, the better it cooks and blends with the batter. It helps create that signature light, tender bite.
Cook on Medium Heat Too hot, and the outside will burn before the inside cooks. Aim for a golden, crispy surface and a fully cooked center.
Use Thin Pork Belly for Even Cooking Lay it right on top before flipping — it’ll crisp up beautifully and infuse the pancake with savory flavor.
Customize It, Your Way Try adding cheese, shrimp, mochi, or even kimchi! Okonomiyaki means “as you like it” — so have fun with your ingredients.
Top It While It’s Hot Drizzle on okonomiyaki sauce and mayo right after cooking, so they melt slightly. Then finish with bonito flakes, aonori, and pickled red ginger for that authentic flair.