Japanese savory crepe

Okonomiyaki is a Japanese savory pancake made with flour batter and other ingredients grilled on a teppan. In addition to the usual toppings of okonomiyaki, aonori, katsuobushi, Japanese mayonnaise and pickled ginger sauce, common additions include cabbage, pork and seafood. The addition of particular toppings and components can vary widely (from meat and seafood with wasabi and cheese). The name of the dish, “okonomi”, which literally translates to “for one’s pleasure”, reflects this flexibility. Although the meal is available throughout Japan, it is best known in Hiroshima and Osaka.

Also Read: Raw Eggs Over Rice: Have You Heard Of This Unique Japanese Breakfast?

The name Okonomiyaki is sometimes rendered as “As-You-Like-It Pancake” in English. It could be misleading, however. Although okonomiyaki is made of batter cooked on a griddle, it lacks the softness and fluffiness of pancakes and is often filled with octopus, shrimp, pork, yams, or kimchi. The comparison between okonomiyaki and pizza is also made, which is more realistic.


Before World War II, okonomiyaki originated in Japan, where it later developed and gained popularity. The basic pancake-like pancakes have their earliest roots in the Edo period (1683–1868), when they were offered as a special dessert during Buddhist rites known as Funoyaki. Then, during the Meiji era (1868-1912), it developed into a sweeter dish known as Sukesoyaki.

The meal continued to change through the 1920s and 1930s, with an emphasis on added sauces and the use of the Yoshokuyaki name. In Osaka, the term “okonomiyaki” first appeared in the late 1930s. A pancake-like treat, topped with onions, folded over and presented to children as a snack, was popular in Hiroshima at the time. When rice became limited during the war and locals had to get creative with other more readily available ingredients, okonomiyaki, in its various varieties, began to become more popular.

In Japan, okonomiyaki is usually eaten in specialty restaurants. Some of these restaurants have dining tables equipped with iron hotplates (called “teppans”) where customers are provided with the necessary equipment to prepare their own meals. We have listed the steps, even you can make your own okonomiyaki.


3 packed cups finely shredded cabbage, about ½ medium

1¼ cup chopped green onions, about 1 bunch

1 cup panko breadcrumbs

¾ teaspoon sea salt

3 eggs, beaten

Extra virgin olive oil, for brushing

To serve

Vegan Worcestershire Sauce


Sesame seeds

Pickled ginger

½ nori sheet, sliced

½ cup microgreens, optional


Combine cabbage, green onions, panko and salt in a large bowl. Add the eggs and stir slowly. (Note: If the mixture is too dry, let it sit for 10 minutes.) The mixture will be extremely loose and fluffy, not like flour pancake batter. A nonstick skillet should be heated over medium heat. Using a 1/4 measuring cup, pour the cabbage mixture into the skillet after brushing it with olive oil. (If it doesn’t seem cohesive, that’s okay, it will come together as the egg cooks.) Use a spatula to carefully press the mixture into a 1/2-inch-thick layer. Cook 3 minutes on each side or until golden brown, lowering the heat if necessary. Repeat the process with the rest of the mixture, cleaning the pan as you go and adding more oil if needed. Making sure the okonomiyaki has been cooked enough to hold together is the most difficult part of the process. Add the Worcestershire sauce to the Okonomiyaki with a brush. The okonomiyaki is then topped with mayonnaise, usually in a zigzag pattern. Since mayonnaise is a relatively new addition to okonomiyaki, not everyone adds it. Add nori, pickled ginger and sesame seeds as garnish. If desired, garnish with microgreens. Eating okonomiyaki is the most fun process.

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