Okonomiyaki
A tender Japanese cabbage pancake cooked until golden and finished with savory sauce, mayo, and scallions.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Thinly slice cabbage and mix it with scallions.
- 2
Whisk eggs, flour, and dashi into a thick batter.
- 3
Fold cabbage and shrimp into the batter without crushing the cabbage.
- 4
Cook scoops of batter in a lightly oiled skillet until browned on both sides.
- 5
Brush with sauce and finish with mayonnaise and extra scallions.
Cook notes
Tips
Keep the cabbage fluffy when mixing so the pancake cooks light instead of dense.
Use medium heat so the center cooks before the outside gets too dark.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate cooked pancakes for up to 3 days in an airtight container.
- Reheat in a skillet or toaster oven to bring back the crisp edges.
Substitutions
- Use water with a little soy sauce if dashi is not available.
- Use regular mayonnaise mixed with a pinch of sugar if Japanese mayonnaise is unavailable.
What to Serve With
- Serve with miso soup for a simple dinner.
- Add pickled cucumber or a small green salad on the side.
Common Mistakes
- Do not press the pancake flat while cooking; it should stay tender inside.
- Do not make the batter too thin or the pancake will fall apart.
Recipe FAQ
Can I make okonomiyaki without seafood?
Yes. Leave out the shrimp or replace it with mushrooms, corn, or cooked chicken.
How do I flip it cleanly?
Use a wide spatula and wait until the bottom is deeply golden before flipping.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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