Japanese Savoury Pancakes


Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes
Cooking: 30 Minutes

Okonomi means ‘as you like’ in Japanese. As the name implies, you can mix in your favourite toppings... as you like! Think thinly sliced pork belly, beef, squid or even cheese (melty Cheddar cheese is great in these) and kimchi.



  • 320 ml (11 fl oz) Basic Dashi Stock (or use powdered dashi) or bonito dashi
  • 4 eggs
  • 400 g (14 oz) pointy green or white cabbage (about ¼ medium cabbage), finely shredded and chopped
  • 160 g ( oz) king prawns (shrimp), peeled and deveined
  • 360 ml (12 fl oz) tonkatsu sauce (store-bought or homemade, but omit the sesame seeds and mustard) or okonomiyaki sauce


  • 240 g ( oz) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • ¼ cup (60 ml) sunflower oil
  • ½ cup (120 g) mayonnaise (ideally Kewpie mayonnaise)
  • 15 g (½ oz) katsuobushi (dried bonito flakes)
  • 5 g ( oz) aonori powder


Mix the flour and baking powder in a bowl.

Whisk the dashi stock and eggs together in a jug. Pour into the flour and whisk it quickly, being careful not to overwork it. Add the cabbage and prawns and mix well.

Heat 1 teaspoon of the oil in a frying pan over medium heat and pour a small ladleful of the batter into the pan. Cook for 4 minutes until golden in colour and the edges have started to set. Flip over and cook for a further 4 minutes. Keep the okonomiyaki warm while you cook the remaining batter.

Pour the sauce over the okonomiyaki, then draw a zigzag shape over the top with the mayonnaise. Sprinkle with the katsuobushi and aonori powder.