Aonori, tenkatsu, and katsuobusi
Aonori, tenkatsu, and katsuobusi


Okonomiyaki Osaka Style
Okonomiyaki Osaka Style

I enjoy blogging and sharing recipes online, but telling stories about food and cooking it for my guests at the same time is much more fun. It involves all the senses. I like to start with a field trip to the Asian stores, point to my favorite ingredients, and explain why. We shop for everything needed for the recipe, so after the demo my guests are ready to cook the same dish at home.

I chose okonomiyaki for my free demos for a reason. Many people see the ingredients and either can’t imagine the result or suspect they won’t like it. The first bite is always a pleasant surprise. Some say they would never guess what okonomiyaki is made of.

Okonomiyaki is a Japanese pancake made of shredded cabbage mixed with a variety of ingredients and some batter. Cooked okonomiyaki is served with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. All these components are important.

Okonomiyaki originated from the Osaka and Hiroshima areas (West) of Japan. The name means “what you like, grilled”. Okonomi means “what you want” or “what you like”, yaki means “grilled” or “cooked”. There is no one way to make Okonomiyaki and no one recipe that defines it — it is very much up to the chef or customer. Osaka style, when all the ingredients are mixed and cooked together, is my favorite.

Read more about the history of the dish, its variations and recipes:

Osaka Style Okonomiyaki

Prep Time25 mins
Cook Time15 mins
Total Time55 mins
Course: Main Dish
Cuisine: Japanese
Keyword: cabbage, Japanese, lycooking, lyukum cooking lab, pancake, recipe, seafood
Servings: 6 portions
Calories: 242kcal


main ingredients

  • 10 oz cabbage finely diced
  • 2 scallions
  • 2 oz kizami beni shoga pickled ginger
  • 2 oz dry shrimp

for batter

  • 3 oz wheat flour all-purpose
  • 1/4 cup nagaimo mountain yam, pureed
  • 3/4 cup dashi stock
  • 2 eggs large
  • 1/2 cup tenkasu tempura scraps

for frying

  • 1 tbsp canola oil

for toppings

  • 6 oz okonomi sauce
  • 6 oz mayonnaise Kewpie, Japanese
  • 1 oz katsuobushi dry bonito flakes
  • 1 oz aonori dry greem seaweed


  • Finely dice cabbage, mince pickled ginger and scallions, grate nagaimo, make dashi.
  • Place in a bowl cabbage, pickled ginger, scallions, nagaimo, dashi, dry shrimp,and eggs.
  • Mix well.
  • Add flour and mix.
  • Add tenkasu. Don't mix untill frying pan is ready! Place a large diameter frying pan on medium heat. Add oil and bring it to almost smoking.
  • Lower the heat. Mix the batter.
  • Spoon 3 portions of the mixture on the pan. Fry pancakes on medium low heat, covered, for about 5 minutes.
  • Flip them to fry on the other side, when they appear dry on the top. Fry them on the other side not covered for another 2-3 minutes, until golden brown.
  • Serve okonomiyaki hot with sauces and toppings.


You can make dashi from scratch or mix instant hon dashi granules with hot water (1 tsp hon dashi + 3/4 cup water). Nagaimo can be substituted with 1 tbsp of tapioca flour mixed with 1/4 cup of boiling hot water. Nagaimo and tenkasu make okonomiyaki texture light and fluffy. Do not omit them. Both these ingredients and aonory can be found in Asahi Imports store in Austin.
Окономияки в стиле Осаки


Calories: 242kcal | Carbohydrates: 21g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 126mg | Sodium: 420mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g