Okonomiyaki is one of Japan’s most beloved comfort foods, often described as a savory pancake packed with flavor and tradition. The name itself translates to “grilled as you like it,” reflecting the dish’s highly customizable nature. It originated in Osaka but has since spread throughout Japan, with each region adding its own twist. Okonomiyaki is more than just a meal—it’s a social experience, often cooked on a hot griddle at the table, where friends and family gather to customize and enjoy their own creations.

At its core, okonomiyaki consists of a batter made from flour, eggs, and dashi, mixed with finely chopped cabbage and other ingredients like green onions, pork belly, or seafood. Once cooked, it’s topped with a unique, tangy okonomiyaki sauce, Kewpie mayonnaise, nori flakes, and bonito flakes that dance in the heat. This combination of flavors—umami-rich, slightly sweet, and savory—makes it irresistible. While Osaka-style okonomiyaki is the most well-known, Hiroshima offers a variation where layers of batter, cabbage, and yakisoba noodles create a multi-textured delight.

Beyond its delicious taste, okonomiyaki holds a special place in Japanese culture. It became widely popular in post-war Japan when rice was scarce, and people turned to alternative, filling foods. Today, it is a staple at festivals, home kitchens, and specialty restaurants known as okonomiyaki-ya. The experience of making and sharing okonomiyaki represents the communal spirit of Japanese dining, where meals are enjoyed not just for sustenance but as a way to bring people together.

The versatility of okonomiyaki also highlights Japan’s love for personal expression in cooking. From adding cheese to swapping out meats for seafood, each variation tells a different story of regional flavors and personal preferences. The ability to “grill it as you like it” makes okonomiyaki an ever-evolving dish that remains deeply rooted in tradition while welcoming modern interpretations.

Whether you’re enjoying it on the bustling streets of Osaka or making it at home, okonomiyaki offers a taste of Japan’s rich culinary heritage. If you’ve never tried making it before, now is the perfect time to experience this flavorful and interactive dish. Below is a simple yet authentic recipe to get you started.

Okonomiyaki Recipe

Ingredients

For the okonomiyaki batter:

• 1 large egg
• 1 cup dashi or cold water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups green cabbage, thinly sliced (1/4-inch thick)
• 1 green onion, finely chopped
• 4 tablespoons canola oil
• 4 ounces pork belly or uncured bacon, thinly sliced

For the okonomiyaki sauce:

• 1 tablespoon Heinz ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1/4 teaspoon kosher salt

Optional toppings:

• Bonito flakes
• Green onions, finely chopped
• Kewpie mayonnaise
• Nori flakes
• Pickled ginger

Directions

Step 1: Prepare the Okonomiyaki batter

In a large bowl, whisk together the egg and 1 cup of dashi or water. Add flour, baking powder, salt, and black pepper, then whisk until fully combined. Gently fold in the cabbage and green onions with a spoon.

Step 2: Cook the first Okonomiyaki pancake

Heat 2 tablespoons of oil in a large skillet over medium heat. Scoop half of the batter into the skillet, spreading it into an even layer about 1/4-inch thick. Cook until golden brown on the bottom (about 3 minutes).

Step 3: Add pork belly and flip

Lay half of the pork belly evenly on top of the pancake. Flip it over carefully, reduce heat to medium-low, and continue cooking without pressing down on the pancake. If the pan looks dry, add more oil. Cook for another 3 minutes until browned. Transfer to a plate and repeat with the remaining batter.

Step 4: Make the sauce

In a small bowl, whisk together the ketchup, Worcestershire sauce, honey, and salt.

Step 5: Assemble and serve

Drizzle the freshly made okonomiyaki with the prepared sauce and Kewpie mayonnaise. Garnish with chopped green onions, nori flakes, bonito flakes, and pickled ginger. Serve hot and enjoy!