# Okonomiyaki Pancake > A classic Osaka-style okonomiyaki — a savory Japanese pancake loaded with shredded cabbage, tenkasu, and thin pork belly, finished with tangy okonomiyaki sauce, Kewpie mayo, aonori and katsuobushi. This stovetop recipe shows the authentic Osaka mixing method and a quick homemade sauce so you can recreate street-food flavor at home. Canonical URL: https://www.topshelf.recipes/recipes/okonomiyaki-pancake-osaka-style ## Author Kenji Tanaka https://www.topshelf.recipes/chef/kenji-tanaka Published: July 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This Osaka-style okonomiyaki is all about balance: a loose, dashi-laced batter that lightly coats heaps of shredded cabbage, the snap of green onion, and pockets of tenkasu that puff and hollow during cooking to give each bite an airy chew. Laying thin pork belly on top as it cooks lets the fat render onto the pancake, crisping the meat and seasoning the surface so every forkful pairs savory pork with tender, almost steamed cabbage. The quick homemade sauce here replicates that street-food tang and umami without needing a bottle, while Kewpie mayo and dancing katsuobushi add the glossy, creamy, and smoky finish you expect from a true Osaka griddle. This version works for cooks who want authenticity without a teppan: the stovetop method focuses on heat control and batter hydration rather than complicated flip choreography. It’s forgiving enough for weeknight dinners but impressive for a casual dinner-party course — serve hot from the pan so the edges are crisp and the center remains soft, and let guests add extra sauce or aonori to taste. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 32 minutes - Servings: 2 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Make the batter (Osaka-style) - 1 cup All-purpose flour - 1 cup Dashi stock (or water with dashi powder) - 1 large Large egg ### Fold in cabbage, green onion and tenkasu - 3 cups Shredded cabbage and thinly sliced green onion - 1/3 cup Tenkasu (tempura scraps) ### Shape and cook on a hot griddle or skillet - 2 tbsp Neutral oil (vegetable or light sesame) for cooking - 6 oz Thinly sliced pork belly ### Sauce, mayo and toppings — quick sauce guide - 4 tbsp Okonomiyaki sauce (store-bought or homemade) - 2 tbsp Japanese mayonnaise (Kewpie recommended) - 2 tbsp (combined) Aonori and katsuobushi (dried seaweed and bonito flakes) for topping ## Instructions ### 1. Make the batter (Osaka-style) In a large bowl whisk together the flour, dashi and the egg until just combined; a few small lumps are fine. Osaka okonomiyaki uses a looser batter than some regional styles — this helps coat the cabbage rather than forming a dense dough, so keep the batter light. ### 2. Fold in cabbage, green onion and tenkasu Add the shredded cabbage, sliced green onion and tenkasu to the batter and fold gently until everything is evenly coated — do not overmix. Let the mixture rest 5 minutes while you heat the pan; the tenkasu will absorb moisture and give the pancake its classic airy texture. ### 3. Shape and cook on a hot griddle or skillet Heat a large skillet or griddle over medium heat and brush with about 1 tbsp oil. For two pancakes, divide the mixture into two portions and pour each into a 7–8 inch (18–20 cm) circle, spreading gently to about 1/2–3/4 inch thick. Arrange the pork belly slices on top and cook undisturbed 4–5 minutes until the bottom is golden and the edges begin to set — use two spatulas to lift and check if needed. ### 4. Flip, press gently, and finish cooking Carefully flip each pancake using two spatulas; press lightly to make good contact with the pan and cook 4–5 more minutes on medium-low. If the pork is thin and the pancake is browning too quickly, cover briefly (30–60 seconds) to help cook through without burning. The Osaka method favors a slightly thinner pancake cooked through steadily rather than a raw center. ### 5. Sauce, mayo and toppings — quick sauce guide Transfer the hot okonomiyaki to plates and brush generously with okonomiyaki sauce. If you don’t have bottled sauce, whisk 3 tbsp ketchup + 2 tbsp Worcestershire sauce + 1 tsp soy sauce + 1 tsp sugar (and 1 tsp mirin if available) until smooth — adjust to taste. Drizzle Japanese mayonnaise in a clean zigzag, then finish with a sprinkle of aonori and a generous handful of katsuobushi so the flakes dance. This recipe makes 2 large pancakes; serve 1 pancake per person (1 pancake, about 350g). ## Nutrition Estimated nutrition per serving (2 pancakes): - Calories: 873 kcal - Protein: 19.8 g - Carbohydrates: 57.7 g - Fat: 63.1 g - Saturated Fat: 21 g - Trans Fat: 0 g - Fiber: 3 g - Sugar: 7.7 g - Added Sugars: 0 g - Cholesterol: 166 mg - Sodium: 532 mg - Potassium: 533 mg - Calcium: 104 mg - Iron: 5 mg - Vitamin D: 0.6 mcg ## Tips ### Control batter looseness Aim for a pourable batter that just coats the cabbage; too thick and the pancake becomes dense, too thin and it won’t hold shape. ### Rest for absorption Let the mixed batter sit 5 minutes so tenkasu swells and cabbage releases only a little water, which prevents a soggy center during cooking. ### Medium-low finish After browning the first side, lower to medium-low and cover briefly if needed to cook through without burning the surface. ### Flip with two spatulas Use two wide spatulas to support the pancake when turning to avoid tearing and to keep the pork slices aligned on top. ### Restore crispness when reheating Reheat in a skillet or under a broiler for a minute to revive the browned edges instead of microwaving, which softens textures. ## Variations and Substitutions ### Vegetarian Okonomiyaki Omit pork and stir thinly sliced shiitake or oyster mushrooms into the batter; replace dashi with kombu dashi to keep the umami base vegetarian. ### Seafood Osaka Style Fold chopped cooked shrimp or small octopus pieces into the batter and top with a few extra pieces when frying for a coastal twist that still crisps nicely. ### Gluten-Free Version Swap all-purpose flour for a 1:1 rice flour blend and use gluten-free Worcestershire in the sauce; the texture will be slightly more tender but still very satisfying. ### Kimchi & Cheese Twist Stir finely chopped, well-drained kimchi into the batter and sprinkle grated mochi or cheddar into the center before flipping for a spicy, melty filling. ## Notes Konnichiwa — I grew up eating okonomiyaki on the streets of Osaka, and this version brings that energy to your kitchen with a straightforward batter-and-fold technique. Home cooks will love how the simple homemade sauce and a few authentic touches (tenkasu, Kewpie mayo) turn everyday ingredients into something fun and deeply satisfying. ### Storage and Make-Ahead Store leftover okonomiyaki in an airtight container in the fridge for up to 48 hours, keeping sauces and delicate toppings separate. To reheat, warm gently in a skillet over medium until heated through and the edges re-crisp; you can also finish under a hot broiler for 1–2 minutes. Cooked pancakes can be frozen wrapped tightly for up to one month — thaw in the fridge and reheat in a skillet. ### Serving Suggestions Serve each pancake hot on a large plate with extra okonomiyaki sauce and Kewpie on the side for self-dressing, plus a small mound of beni shoga (pickled red ginger) to cut the richness. Pair with a crisp Japanese lager or a highball to balance the savory flavors, or a cold barley tea for a non-alcoholic option; a simple shredded cabbage salad with sesame dressing makes a refreshing contrast. ## Frequently Asked Questions ### Why does my okonomiyaki turn out soggy in the middle? If the batter is too dense or the heat too high, the exterior will brown before the center cooks; use a looser batter, spread to about 1/2–3/4 inch thick, and finish on medium-low with a brief cover if needed. ### Can I prepare the batter ahead of time? You can mix the dry batter (flour + dashi + egg) a few hours ahead and store covered in the fridge, but add cabbage and tenkasu just before cooking to avoid excess water release and loss of tenkasu crunch. ### What can I use if I don't have tenkasu? Substitute extra-crispy panko quickly toasted in oil or crushed tempura batter bits from a store-bought mix; they won’t be identical but will contribute pleasant pockets of crunch. ### Do I have to put pork on top? Placing pork on top is traditional in Osaka-style to allow the fat to render down onto the pancake and crisp the meat, but you can also tuck it underneath or mix smaller pork pieces into the batter for even distribution. ### How do I adjust the quick sauce? Taste and tweak the ketchup-to-Worcestershire ratio for sweetness and tang; add a teaspoon of mirin or a pinch more sugar if you prefer sweeter, or a little soy for deeper umami. ## Related Recipes and Guides - [South Chicago Packing 100% Pure Tallow Popcorn with Browned Butter and Chili](https://www.topshelf.recipes/recipes/south-chicago-tallow-popcorn-browned-butter-chili) - [Beef Ragu One-Pot](https://www.topshelf.recipes/recipes/beef-ragu-one-pot) - [Truffle Mac and Cheese](https://www.topshelf.recipes/recipes/truffle-mac-and-cheese-stovetop) - [Spaghetti Carbonara (Classic, 20-Minute)](https://www.topshelf.recipes/recipes/spaghetti-carbonara-classic-20-minute) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Baja Fish Tacos](https://www.topshelf.recipes/recipes/baja-beer-battered-fish-tacos) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [No-Bake Funny Halloween Treats: 15 Quick Recipes](https://www.topshelf.recipes/articles/no-bake-funny-halloween-treats-15-quick-recipes) - [Nutrition for Youth Athletes](https://www.topshelf.recipes/articles/nutrition-for-youth-athletes)