Okonomiyaki (Japanese Pancake)

10 minutes

15 minutes





  • 2 cups standard flour 
  • 2 cups water 
  • 1 tsp dashi (bonito flavoured seasoning) 
  • 1/2 tsp soy sauce 
  • 1/2 cabbage, finely chopped 
  • 3–4 spring onions, finely chopped 
  • 4 eggs


  • 4 rashers bacon, cut into small pieces 
  • 16 prawn cutlets, tails removed

Garnish (use any/all of the following)

  • okonomiyaki sauce 
  • Japanese mayonnaise 
  • katuobushi (dried bonito flakes) 
  • aonori (seaweed flakes) or shredded seaweed


In a medium-size bowl whisk together the flour, water, dashi and soy sauce until smooth.

In a separate small bowl put a handful of cabbage, a small handful of spring onion, 1 egg, a quarter of the bacon, 4 prawns and a scoop of the batter. Mix well. (This will make one medium-size pancake.)

Place a medium-size frying pan over medium-high heat and add oil. Use a spoon to spread the mix into a circle 1–1.5 cm thick on the frying pan.

When air bubbles start to rise in the middle of the pancake and the bottom of the pancake is slightly browned, turn it over with a spatula and cook for another 3 minutes. Continue to cook remaining ingredients to make 3 more okonomiyaki.

Transfer to the plate. Add okonomiyaki sauce, drizzle with mayonnaise and sprinkle with aonori and katsuobushi to serve.


Homemade okonomiyaki sauce: Combine 1 tbsp Japanese mayonnaise with 1 tbsp tomato ketchup and mix well. Add 1 1/2 tbsp Worcester sauce and mix well.

Aonori (seaweed powder): Cut seaweed into strips by scissors.