Okonomiyaki ("Japancakes")

Submitted by tueda

This is basically a "leftovers" dish in Japan, but its so tasty that I occasionally make food with this in mind for the next day. Some of my friends, preferring not to wrap their mouths around the Japanese name, dubbed them "Japancakes". Like many Japanese dishes, this one has a wide variety of regional variation, but this is the most basic.

This recipe cooks quickly, so meat toppings should all be pre-cooked or very thinly sliced. You can put pretty much anything on here, but scallions, sliced peppers, mushrooms, thin-sliced pork or beef, bacon, shrimp, small chunks of chicken, and pickled ginger all work well.

This recipe is for one serving (which is usually enough for one person), so if you're feeding a larger group, multiply accordingly.


  • 1 large handful thinly shredded Napa cabbage
  • 1 egg
  • 1/3 cup flour
  • 1/2 cup water
  • 1/4 grated white potato
  • 1 tsp curry powder
  • various toppings
  • 1 tbsp olive oil
  • Kewpie mayonnaise
  • okonomiyaki sauce


  1. Combine the cabbage, egg, flour, water, potato, curry powder, and toppings into a bowl and mix together to create a loose batter. If you are using thinly sliced raw meat, save this for the next step.
  2. Heat the oil in a large frying pan and pour the batter in, flipping it to cook both sides. If you are using raw meat, place it on top of the batter after you pour it in. Flip it as soon as you can, and the uncooked batter will bind the meat to the cake as it cooks.
  3. Serve with mayo and sauce cris-crossed over the cake.

Cook's Notes

While the Japanese Kewpie mayo and okonomiyaki sauce are the traditional toppings, most of the standard condiments will work well. A mixture of ketchup and mayo ("sauce of death") is especially tasty.


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