History and origin 📚

Okonomiyaki is strongly associated with Kansai (Osaka) and Chūgoku (Hiroshima). Its modern popularity took off in the 20th century: simple ingredients, quick teppan-style cooking and a seriously satisfying result. Today it’s a classic izakaya dish, often cooked right in front of you on a hot griddle.

How it’s made, styles and basics 🥬🍳

Great okonomiyaki rests on three things:

• Cabbage for volume and juiciness
• A light batter (flour, eggs and dashi or water) as the binder
• The finish: sauce, mayo and flakes or seaweed for umami

The best-known styles:

• Osaka style: everything mixed together and pan-fried like a thick pancake
• Hiroshima style: layered (cabbage, batter, often noodles) and usually bigger
• Home-friendly version: smaller pancakes so flipping is stress-free

Flavor profile 😋

Expect a juicy, gently sweet-savory bite packed with umami. The cabbage stays tender-crisp, the batter mainly holds everything together, and the sauce plus mayo ties it up. Katsuobushi adds smoky ocean depth and that signature “teppan” vibe.

Ways to cook and serve 🍽️

Okonomiyaki adapts easily to your setup:

• Pan: the most reliable home option, non-stick or cast iron
• Grill: on a plancha or cast-iron plate for a true teppan feel
• Oven: bake a big batch on a tray, then finish with toppings
• Wok: works best for smaller pancakes if it has a flat base

Health notes (sensibly) 💡

Because it’s cabbage-forward, okonomiyaki can feel lighter than it looks. Cabbage adds volume and fiber, while eggs and meat add protein. The richest part is the topping, so you can simply adjust the amount of sauce and mayo to your taste.

How to choose the right ingredients ✅

• Okonomiyaki sauce: usually mildly sweet, fruity and deeply savory
• Japanese mayonnaise: creamier and more punchy, perfect for zig-zags
• Katsuobushi: finer flakes “dance” better and smell amazing on heat
• Dashi: adds depth to the batter with almost no effort

Recommended products (max 3) 🛒

• Yamamori Okonomiyaki sauce 220 ml for the classic taste without mixing and tweaking.
• Kewpie Japanese Mayonnaise 500 ml for a creamy finish and an easy zig-zag drizzle.
• Wadakyu Katsuobushi Bonito smoked tuna flakes 40 g for umami and that signature teppan-style topping effect.

Recipe: Okonomiyaki with sauce 🥬🍳

Ingredients (2 large servings) 🧾

Batter and base

• 250–300 g white cabbage finely shredded
• 2 eggs
• 120 g plain flour for the batter
• 120–150 ml dashi or water
• 1 tsp soy sauce in the batter
• 1 tsp optional baking powder
• 2 tbsp tempura bits optional
• 2–4 slices pork belly or bacon
• 1–2 tbsp oil for the pan
• pinch salt to taste
• pinch ground black pepper to taste

To finish

• 4–6 tbsp okonomiyaki sauce to taste
• 2–3 tbsp Japanese mayonnaise to taste
• 1–2 handfuls katsuobushi on top
• 1 tbsp pickled ginger optional
• pinch aonori optional

Method 👩‍🍳👨‍🍳

1. Cabbage Finely shred the cabbage. The finer it is, the better the pancake holds together.
2. Batter In a bowl, mix eggs, dashi, soy sauce, flour, salt and pepper. Fold in the cabbage. If using tempura bits, add them now.
3. First side Heat a pan, add a little oil and spoon in 1–2 thick pancakes. Lay pork belly or bacon slices on top. Cook gently for 4–5 minutes so the center sets.
4. Flip Flip the pancake. A wide spatula helps, or use two. Cook the other side for 4–5 minutes.
5. Finish cooking When golden and springy, cook 1–2 minutes more on low heat. If unsure, cover briefly with a lid.
6. Sauce and toppings Drizzle okonomiyaki sauce and Japanese mayo in zig-zags. Sprinkle with katsuobushi. Optionally add pickled ginger and aonori.

Tips for a juicy, sturdy pancake ✨

• Slice the cabbage very finely so the pancake doesn’t crack.
• Cook a bit slower. Okonomiyaki isn’t a sprint.
• If flipping feels tricky, make smaller pancakes.
• For a “Hiroshima vibe”, add a thin layer of wheat noodles on top and warm through briefly.