This Okonomiyaki is a hearty, savory Japanese pancake that is surprisingly simple to make at home. Often called “Japanese soul food,” this recipe uses thinly sliced cabbage and chicken breast for a protein-packed twist on the classic street food favorite.
I recently found myself with half a head of cabbage in the fridge and a craving for something I haven’t made in a long time.
The last time I shared a batch of this with my neighbor, she told me it tasted exactly like Takoyaki. She wasn’t far off. I actually walked past a Takoyaki vendor at the grocery store earlier, and while the smell was incredible, I almost always prefer a homemade version over a takeout container.
That craving stuck with me, so I decided to make Okonomiyaki.
It hits all those same savory notes as Takoyaki (the dashi-based batter, the sweet-salty sauce, and the creamy mayo) but in a hearty, pancake-style format. It is the ultimate “fridge raid” meal that feels like a total treat.
Table of Contents
What is Okonomiyaki?
Often called “Japanese soul food,” Okonomiyaki is a thick, savory pancake that is the ultimate comfort meal. The name literally translates to “grilled as you like,” which is the best way to describe it. While cabbage is the essential base, you can add whatever proteins or toppings you have on hand.
The magic is all in the texture. Instead of a flour-heavy pancake, the batter here just acts as a binder for a big pile of shredded cabbage. As it cooks, the cabbage steams inside while the outside gets nice and crispy in the skillet. Top it off with a sweet-savory glaze and a drizzle of mayo, and you have a meal that turns basic fridge staples into something special.
Backstory
Okonomiyaki has been around in various forms for centuries, but the version we know today really took off after World War II.
During that time, ingredients like rice were hard to find, so people turned to wheat flour and inexpensive cabbage to make meals go further. It was the original “fridge raid” recipe because families would just toss in whatever scraps of meat or vegetables they had.
Today, there are two main ways you will see it made:
- Osaka Style: This is what we are making. Everything gets mixed together in one bowl before hitting the pan. It is easy, fluffy, and perfect for home cooking.
- Hiroshima Style: This version is built in layers and usually includes noodles and a fried egg. It is delicious but a bit more of a project to assemble.
Why You Will Love This Okonomiyaki Recipe
This version of the savory Japanese pancake is perfect for a weeknight dinner or a quick lunch. Here is why it works so well:
- Minimal effort. You probably already have most of the ingredients in your pantry. It turns humble cabbage and flour into a meal that tastes like street food.
- The perfect texture. By mixing everything together, the pancake stays light and fluffy on the inside while the edges get incredibly crispy in the skillet.
- Budget friendly. It is a great way to use up that half-head of cabbage sitting in your vegetable drawer. You can swap the chicken for pork, shrimp, or even keep it purely vegetarian.
- Customizable. While the savory-sweet glaze and mayo are the classic finishes, you can play around with the toppings to suit your taste.
Okonomiyaki Ingredients
To keep this recipe grounded and accessible, we are using simple staples that you likely already have in your kitchen.
For the Batter and Filling
All-purpose flour. This provides the structure for the pancake.
Dashi or water. This Japanese soup stock adds a deep, savory layer to the batter. I used dashi powder mixed with water because it is incredibly accessible and a great pantry staple to keep in the kitchen. If you do not have dashi, you can substitute it with chicken stock or vegetable stock.
Baking powder and sugar. Just a pinch of each helps the pancake stay light and balances the flavors.
Green cabbage. This is the heart of the dish. Finely shredded cabbage provides bulk, sweetness, and a tender interior.
Eggs. Act as the binder to hold the cabbage and batter together.
Chicken breast. Thinly sliced chicken makes this version more filling. Since it is sliced thin, it cooks quickly right on top of the pancake.
For the Sauce and Garnish
The Glaze. A quick mix of ketchup, oyster sauce, Worcestershire sauce, and a little honey creates that signature tangy-sweet finish.
Mayonnaise. A creamy drizzle on top to balance the acidity of the sauce.
Bonito flakes (Katsuobushi). These are thin, dried fish flakes that are a classic finishing touch. I love how they “dance” on top of the pancake from the rising heat when you first sprinkle them on. They add a really nice smoky, savory depth that ties all the other flavors together.
Green onions. Freshly sliced onions add a bright, crisp finish to the savory flavors.
Optional Extras. If you have them, pickled ginger or dried seaweed add another layer of flavor, but the dish is excellent even without them.
Where to Find Dashi (and What to Look For)
Dashi is the savory backbone of this dish. While you can make it from scratch with seaweed and dried fish, I always use dashi powder (often labeled as Hondashi). It is essentially the Japanese version of a bouillon cube. It is shelf stable, inexpensive, and dissolves instantly.
- Grocery Store. Look in the international or Asian aisle. It usually comes in a glass jar or a box of small foil sachets.
- Online or Local Markets. If your local shop does not have it, any Asian grocery store will have several brands. For those in the Philippines, the easiest way is ordering it online through Shopee or Lazada. I will link where I bought mine down below, along with the other ingredients I use for this recipe.
Tip: If you can’t find dashi at all, a light chicken or vegetable stock is a solid substitute. It won’t have that signature smoky seafood undertone, but it will still give your pancake a much deeper flavor than plain water.
Choosing the Protein for Okonomiyaki
While thin-sliced pork belly (butabara) is the traditional choice in Japan, this recipe is designed to be flexible based on what you actually have in your fridge.
- Chicken Breast (My Choice). I use chicken because it is a reliable staple. It makes the pancake lean and filling enough to be a full meal. The key is to slice it paper-thin so it cooks through in the 10 minutes it takes for the cabbage to steam.
- Pork Belly or Bacon. If you want something richer, thin slices of pork belly or even regular breakfast bacon work great. Lay the strips on top of the pancake before you flip it for the first time so the fat renders into the cabbage.
- Seafood. Frozen shrimp or chopped squid are excellent. Just make sure to pat them dry before adding them to the batter so you don’t mess up the consistency.
- Tofu. For a meatless option, you can use firm tofu. Slice it into thin batons or crumble it into the mix for extra protein without the meat.
The One Rule: Whatever you choose, keep the pieces small or thin. Because we are cooking this over medium heat with a lid, thick chunks of meat won’t cook fast enough, and you’ll end up with a burnt pancake and a raw center.
How to Make Okonomiyaki
This “one-bowl” method is straightforward and efficient. Since everything is mixed together, the chicken cooks perfectly alongside the cabbage, making the whole process even easier.
- Whisk the batter. In a medium bowl, combine the flour, baking powder, and sugar. Slowly pour in the dashi water and whisk until the batter is smooth. Let it rest for 10 to 15 minutes if time allows; this helps the flour hydrate for a better texture.
- Prep the mix. In a large mixing bowl, combine the shredded cabbage, thinly sliced chicken, eggs, and pickled ginger. Pour the batter over the mixture and fold everything together until the cabbage and chicken are evenly coated.
- Cook the pancake. Heat a lightly oiled non-stick skillet over medium heat. Pour the mixture into the center and shape it into a circle about 2 cm thick.
- Sear and steam. Cover the pan with a lid and cook for about 5 minutes. Using a lid is important here because it creates the steam needed to cook the chicken and soften the cabbage while the bottom develops a golden-brown crust.
- Flip. Carefully flip the pancake over. Cook, covered, for another 5 minutes until the second side is browned, the chicken is fully cooked through, and the pancake feels firm.
- Prep the sauce. While the pancake cooks, whisk the oyster sauce, ketchup, Worcestershire, and honey together in a small bowl.
- Garnish and serve. Brush the top of the okonomiyaki generously with the sauce. Drizzle with mayonnaise in a zigzag pattern and top with a handful of fresh green onions.
Cooking Notes
Since we are tossing the chicken directly into the batter, make sure your slices are as thin as possible. This ensures they cook at the same rate as the cabbage and eggs, giving you a perfectly juicy result without needing to overcook the pancake. It is a simple way to make the dish more substantial while keeping the process efficient.
You can find the full printable recipe below, including the complete ingredient measurements and step-by-step instructions for easy reference while you cook.
Okonomiyaki (Savory Japanese Pancake)
Equipment
- Non-stick skillet with tight-fitting lid
- Large mixing bowl
- Whisk
- Wide spatula
- Sharp knife or mandoline
Ingredients
For the batter
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp sugar
- 1 tsp dashi powder dissolved in ¾ cup water
For the filling
- 2 ½ cups cabbage finely shredded
- 150g chicken breast very thinly sliced
- 2 large eggs
- 1 tbsp chopped pickled ginger optional
For the homemade sauce
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tsp honey or sugar
Toppings & garnish
- mayonnaise Kewpie preferred
- green onions thinly sliced
Instructions
- Whisk the batter. In a medium bowl, combine the flour, baking powder, and sugar. Slowly pour in the dashi water and whisk until the batter is smooth. Let it rest for 10 to 15 minutes if time allows; this helps the flour hydrate for a better texture.
- Prep the mix. In a large mixing bowl, combine the shredded cabbage, thinly sliced chicken, eggs, and pickled ginger. Pour the batter over the mixture and fold everything together until the cabbage and chicken are evenly coated.
- Cook the pancake. Heat a lightly oiled non-stick skillet over medium heat. Pour the mixture into the center and shape it into a circle about 2 cm thick.
- Sear and steam. Cover the pan with a lid and cook for about 5 minutes. Using a lid is important here because it creates the steam needed to cook the chicken and soften the cabbage while the bottom develops a golden-brown crust.
- Flip. Carefully flip the pancake over. Cook, covered, for another 5 minutes until the second side is browned, the chicken is fully cooked through, and the pancake feels firm.
- Prep the sauce. While the pancake cooks, whisk the oyster sauce, ketchup, Worcestershire, and honey together in a small bowl.
- Garnish and serve. Brush the top of the okonomiyaki generously with the sauce. Drizzle with mayonnaise in a zigzag pattern and top with a handful of fresh green onions.
Storage & Reheating for Okonomiyaki
This pancake is at its absolute best right out of the pan. However, if you have leftovers, you can definitely save them for the next day without them turning into a soggy mess.
How to Store:
Keep it “Naked”. If you know you won’t finish the entire pancake, don’t put sauce, mayo, or bonito flakes on the portion you’re saving. The toppings will soak into the crust and make it soggy in the fridge.
Airtight Container. Store in an airtight container for up to 2 days.
Best Way to Reheat:
Since we are using cabbage and a flour-based batter, the goal is to get that crisp exterior back without overcooking the chicken inside.
The Skillet (Recommended). Place the cold pancake in a dry, non-stick skillet over medium-low heat. Cover with a lid for 3-4 minutes to let the steam warm the chicken through, then remove the lid for the last minute to crisp up the bottom.
The Air Fryer. If you have one, 3-5 minutes at 180°C works beautifully to restore the texture.
Avoid the Microwave. It’s the fastest way to turn your okonomiyaki rubbery and limp. Only use it as a last resort.
Shop My Pantry
If you’re in the Philippines and your local supermarket doesn’t carry these specific brands, these are the exact shops I order from online:
Dashi Powder (Hondashi): I use this specific one with the big ocean wave on the box. To be honest, I can’t actually read the brand name. It comes in a massive 1kg box and is the easiest way to get that savory flavor without making stock from scratch.
Link: https://s.shopee.ph/4VZ9ondBAN
Kewpie Mayonnaise: Avoid regular mayo. It is too sweet and thick. Kewpie is more acidic and savory because it only uses egg yolks.
Link: https://s.shopee.ph/9fHFyOLtlt
Oyster Sauce: I use Lee Kum Kee.
Link: https://s.shopee.ph/5L8Gp0WAgN
The links above are affiliate links. If you use them to restock your pantry, I may earn a small commission at no extra cost to you. Thank you for supporting the blog and helping me keep it running without the need for fluff content. ❤️
More Japanese-Inspired Recipes to Try
Since you likely already have your Japanese pantry staples out for the okonomiyaki, you can use those same ingredients for these recipes. They are all straightforward, essential meals without any unnecessary fluff.
- Mushroom Wafu Pasta
- Tuna Ochazuke
- Soy Butter Chicken Noodles
- Miso Butter Chicken
- Japanese Tuna Pasta Salad
Let’s Connect!
If you make this okonomiyaki, tag me or share a photo on Instagram @barelysalted. I would love to see how your “fridge-raid” version turned out :))
Warmly,
Jezelle
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