Photo: Simon Lambert
Photo: Simon Lambert
Okonomiyaki is a Japanese savoury pancake. It is predominantly filled with cabbage, but it is all the delicious toppings that set this delectable pancake out from others. It is easy to make and packed with flavour.

Serves 4

Preparation time 1½ hours

Cooking time 10 minutes

Skill easy


1 cup plain flour

¼ tsp salt

½ tsp sugar

¼ tsp baking powder

¾ cup dashi stock

4 large eggs

20g pickled ginger finely sliced

* ½ cup tenkasu (tempura scraps) optional

600g cabbage, finely sliced

250g sliced belly pork or streaky bacon

Neutral oil for cooking

Okonomiyaki sauce

¼ cup oyster sauce

3 Tbsp sugar

¼-½ cup tomato sauce (depending on taste)

6 Tbsp Worcestershire sauce


Okonomiyaki sauce

Kewpie mayonnaise

Dried bonito flakes

Aonori (dried seaweed)

Spring onions, finely sliced


Combine the flour, salt, sugar, baking powder together and whisk to combine.

Add the dashi stock and whisk well, cover and refrigerate for 1 hour.

Prepare the remaining ingredients.

To make the okonomiyaki sauce, simply combine all ingredients together; it will make about 1 cup. Any leftovers will store well in the fridge.

Finely slice the cabbage (finer the better).

Have all your toppings prepared and ready.

You will also need a medium-sized fry pan (non stick).

To assemble the pancake, add the eggs, cabbage, tenkasu (if using), sliced pickled ginger and mix together well.

Heat the fry pan over moderate-high heat and add 2 tablespoons oil. When hot divide the mix into 4 and make one thick pancake at a time, roughly 2cm thick. Lay over the thin slices of pork and carefully flip the pancake when golden. Tidy up the shape of the pancake so it is a neat, thick round pancake shape. Cover with a lid and continue cooking for 5 minutes.

Flip one more time and cook for a further 2-3 minutes, remove from the pan and keep warm and repeat with the remaining mix to make 3 more.

It is traditional to serve with the pork on top, then brush over the okonomiyaki sauce, zig-zag the kewpie mayonnaise across, sprinkle generously with the bonito flakes and seaweed and finish with some chopped spring onions.