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+ servings

Osaka Style Okonomiyaki

Course Main Dish
Cuisine Japanese
Keyword cabbage, Japanese, lycooking, lyukum cooking lab, pancake, recipe, seafood
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 55 minutes
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