Why You’ll Love this Crispy Okonomiyaki
If you’ve never tried okonomiyaki before, you’re in for a real treat with this crispy version of Japan’s beloved savory pancake.
I love how this recipe creates the perfect texture—crispy exterior with a tender, cabbage-filled interior that practically melts in your mouth.
What makes this version special? The combination of dashi-infused batter and the layering technique gives you those irresistible crispy edges.
Plus, it’s incredibly adaptable. Don’t have crabmeat? Skip it. Want it spicier? Add some chili flakes.
The toppings are half the fun, too. That drizzle of mayo, the sweet-savory sauce, dancing bonito flakes—pure magic on a plate.
What Ingredients are in Crispy Okonomiyaki?
To make this delicious Japanese savory pancake, you’ll need a combination of fresh vegetables, protein, and a few specialty items that give okonomiyaki its authentic flavor. The good news? Most of these ingredients are readily available at your local grocery store, and the specialty items can typically be found in the Asian food section or at an Asian market.
The recipe balances textures beautifully—crisp cabbage, tender seafood, and that amazing crispy-yet-soft pancake base.
- 4 eggs
- 1/2 teaspoon dashi powder (dissolved in 125ml of water)
- 170g okonomiyaki flour
- 450g cabbage, shredded
- 2 onions, shredded
- 150-200g bacon, cut into pieces
- 80-100g imitation crabmeat
- 50g fresh shiitake mushrooms, shredded
- Mayonnaise (for topping)
- Barbecue sauce or tonkatsu sauce (for topping)
- Bonito flakes (for garnish)
- Cooking oil (for frying)
When shopping for these ingredients, the okonomiyaki flour and dashi powder might be the trickiest to find, but they’re essential for authentic flavor.
Can’t find okonomiyaki flour? You can substitute with all-purpose flour mixed with a bit of cornstarch in a pinch, though the texture won’t be quite the same.
For the toppings, traditional Japanese Kewpie mayonnaise offers a richer, more complex flavor than regular mayo, but any good-quality mayonnaise will work.
And while bonito flakes create that magical “dancing” effect on top of the hot pancake, they can be optional if you’re having trouble tracking them down.
How to Make this Crispy Okonomiyaki
Making this savory Japanese pancake is surprisingly straightforward, though the results are absolutely impressive. Start by creating your batter base—whisk 4 eggs with the dashi mixture (that’s ½ teaspoon of dashi powder dissolved in 125ml of water) in a bowl. This creates the umami foundation that makes okonomiyaki so crave-worthy.
Then gradually stir in 170g of okonomiyaki flour until the mixture is smooth and lump-free. Remember, we’re looking for pancake batter consistency here, not too thick and not too runny.
Now for the fun part—fold in all those gorgeous vegetables and proteins. Add the 450g of shredded cabbage (the real star of the show), 2 shredded onions, 50g of shredded shiitake mushrooms, 150-200g of cut bacon pieces, and 80-100g of imitation crabmeat. Mix everything thoroughly but gently; you want all those ingredients evenly distributed without crushing the cabbage.
Heat your frying pan over medium heat, add just enough oil to coat the surface, and ladle in some of your batter mixture. The secret to that namesake crispiness? Don’t make the pancakes too thick—about 1-2 centimeters is perfect—and resist the urge to fiddle with them. Let them cook undisturbed for 3-4 minutes until golden brown on the bottom, then carefully flip and cook for another few minutes.
Once your okonomiyaki is beautifully golden on both sides, transfer it to a plate and immediately add your toppings while it’s still hot. Squeeze crisscross patterns of mayonnaise and barbecue sauce (or traditional tonkatsu sauce if you have it) over the top, and finish with a generous sprinkle of bonito flakes.
Those delicate fish flakes will actually “dance” from the heat of the pancake—a mesmerizing little spectacle that signals your crispy okonomiyaki is ready to devour. The contrast between the crispy exterior, the tender cabbage-filled interior, and those creamy-savory toppings? Simply divine.
Crispy Okonomiyaki Substitutions and Variations
Many home cooks feel intimidated by traditional Japanese ingredients, but okonomiyaki is actually one of the most flexible dishes you’ll ever make.
Don’t have dashi powder? Try a splash of fish sauce or even chicken broth in a pinch. The cabbage is non-negotiable (it’s the heart of the dish), but feel free to swap proteins based on what’s in your fridge—shrimp, chicken, or even tofu work beautifully.
I’ve made mine with kimchi instead of plain cabbage when I’m craving something spicy.
What to Serve with Crispy Okonomiyaki
While okonomiyaki works beautifully as a standalone dish, pairing it with complementary sides elevates the entire meal experience.
I love serving mine with a light miso soup and simple cucumber salad dressed with rice vinegar—the cool crunch balances that savory pancake perfectly.
For drinks, nothing beats a cold Asahi or Sapporo beer. The crisp, slightly bitter flavor cuts through the richness of the okonomiyaki.
Not a beer person? Green tea works wonderfully too.
When I’m going all out, I’ll include edamame sprinkled with sea salt as a starter.
Trust me, your guests will think you’ve opened a Japanese izakaya in your dining room.
Final Thoughts
After diving into the wonderful world of okonomiyaki, I’ve come to appreciate how this Japanese “as-you-like-it pancake” brings people together around the table.
There’s something magical about that crispy exterior giving way to the tender cabbage-filled interior, topped with dancing bonito flakes.
What I love most? The versatility.
Swap shiitakes for other mushrooms, try different proteins, or adjust the cabbage ratio to your liking. The recipe is forgiving, the results delicious.
Okonomiyaki Recipe: Japanese Comfort at Home
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the eggs and dashi mixture (dashi powder dissolved in 125ml water).
- Gradually add the okonomiyaki flour to the egg mixture, stirring until smooth and free of lumps. The consistency should be similar to pancake batter.
- Gently fold in the shredded cabbage, shredded onions, shiitake mushrooms, bacon pieces, and imitation crabmeat. Mix thoroughly but carefully to distribute all ingredients evenly without crushing the cabbage.
- Heat a frying pan over medium heat and add just enough oil to coat the surface.
- Ladle a portion of the batter mixture into the pan, forming a pancake about 1-2 centimeters thick.
- Cook undisturbed for 3-4 minutes until the bottom is golden brown.
- Carefully flip the pancake and cook for another 3-4 minutes until the other side is also golden brown and crispy.
- Transfer to a serving plate and immediately add toppings while still hot: drizzle mayonnaise and barbecue sauce or tonkatsu sauce in a crisscross pattern, then sprinkle with bonito flakes.
- Repeat with remaining batter to make additional pancakes.
