Home » The best Okonomiyaki recipe in the world – try this at home!

The best Okonomiyaki recipe in the world – try this at home!

Walking into Namba Okonomiyaki Ajinoya Honten in Osaka feels like stepping right into the sizzling heart of Japanese comfort cooking. The scent of grilled cabbage, seafood, and batter floats through the air. The hot teppan plate glows. And as we sat down, the chef prepared our okonomiyaki right in front of us—shrimp for me, scallops for Corinne. A brush of their signature sauce, a swirl of Kewpie mayo, a hint of mustard, and a flourish of bonito flakes dancing in the heat. It was nothing short of magic. That day changed how I understood okonomiyaki forever. And in this article, I’ll show you exactly how to recreate that experience in your own kitchen, using straightforward steps and ingredients you can find almost anywhere. Let’s dig in.

What is Okonomiyaki, exactly?

At its core, okonomiyaki is a savory Japanese pancake. The word breaks into okonomi (meaning “as you like it”) and yaki (meaning “grilled” or “cooked”). The dish is especially popular in western Japan and has become a beloved staple far beyond Kyoto or Osaka. It combines shredded cabbage, batter, and mix-ins like seafood, pork, or vegetables. The fun part is how customizable it is—choose your fillings, your toppings, your flavors. Every bite can be uniquely yours.

What makes okonomiyaki different from other pancakes is the texture. It’s not light like a breakfast pancake and it’s not dense like a fritter. When done correctly, it is fluffy but deeply savory, slightly crispy at the edges, and fully satisfying. And because it’s cooked on a hot plate (or a flat pan), there’s a certain theater to the process. You see it forming, rising, caramelizing. It’s communal and delicious.

Where does Okonomiyaki come from: Osaka or Hiroshima?

Both Osaka and Hiroshima lay claim to okonomiyaki, and the rivalry is real. Osaka is widely considered its birthplace, especially in the post-war years when basic ingredients were scarce and creative cooking was necessary. Osaka’s street vendors popularized the dish quickly, and it evolved into a local icon.

Hiroshima, however, developed its own style—one that stacks ingredients rather than mixing them into a batter. Both regions have fans. Both are delicious. But if you ask the chefs at Ajinoya? There’s only one answer: Osaka style wins.

Osaka okonomiyaki is what most people imagine: the ingredients are mixed into the batter. It’s hearty, fluffy, and deeply comforting. Hiroshima-style okonomiyaki, on the other hand, stacks layers of batter, cabbage, meat, and often noodles like yakisoba. It is stunning to watch, but the eating experience is different—more structured and distinct between layers.

For our recipe here, we’ll be recreating Osaka style. Trust me. It’s unforgettable.

Osaka style vs. Hiroshima style (the key differences)

To put it simply:

Osaka Style: Ingredients are mixed together. Fluffy and unified structure.

Hiroshima Style: Ingredients are layered, noodles added, and the result is thinner but taller.

While Hiroshima style can feel more dramatic on the grill, Osaka has that comforting pancake warmth that we fell in love with in Ajinoya. The Osaka method is also easier to master at home, especially when making your own okonomiyaki on a skillet or flat griddle. Let’s make it easy for you hey! 🙂

What ingredients are traditionally used for Okonomiyaki?

The base ingredients are surprisingly simple:

Finely shredded cabbage
Flour (all-purpose works, though okonomiyaki flour gives extra fluff)
Eggs
Dashi stock or water
Touch of salt
Green onions
Protein (shrimp, squid, pork belly, scallops, mushrooms, tofu…your choise!)

The toppings, however, are where the magic really happens:

Okonomiyaki sauce (thick, sweet-savory, almost like a richer Worcestershire)
Kewpie Japanese mayo
Dijon mustard or Japanese karashi
Bonito flakes (katsuobushi)
Aonori (seaweed powder)

These toppings take your pancake from tasty to “holy-wow-I-am-in-Osaka” level. At least, that’s what we think.

Can you make Okonomiyaki vegetarian or vegan?

Absolutely. Replace seafood or meat for a vegetarian version with:

Mushrooms (shiitake or oyster work beautifully)
Tofu cubes
Kimchi
Corn
Extra greens like spinach or watercress

For vegan okonomiyaki:

Replace the egg with a mix of 1 tbsp ground flax + 3 tbsp warm water per egg
Use plant-based mayo like the one from Hellman’s (delicious!)
Replace bonito flakes with toasted sesame seeds or crispy shallots

The flavor stays bold and satisfying. The dish is flexible by nature—remember “okonomi” means as you like.

Which sauce should you use for Okonomiyaki?

The classic is Okonomiyaki sauce ….think of it like Worcestershire sauce meets teriyaki glaze. You can buy it ready-to-go in the Asian supermarkets. But if you can’t find it, here’s a substitute that works very well:

Quick homemade okonomiyaki sauce mix:

2 tbsp Worcestershire
1 tbsp ketchup
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp honey

Stir, taste, adjust. Simple. Fast. Delicious.

Then finish with Kewpie mayo — the Japanese mayo that’s smoother and slightly sweeter than Western mayo. This mayo is essential. Don’t substitute unless you must.

And….add some mustard as well. That is one of the secrets I learned at the Ajinoya restaurant!

The secret to the perfect batter structure (we learned this in Osaka)

This was the moment at Ajinoya when my jaw dropped. The chef told us:

“Do not overmix. Fold. Always fold.”

The cabbage should be just coated, not drowned or mashed.

Another tip:
Add small air pockets by lifting the batter gently with chopsticks, not smashing or stirring hard. This gives okonomiyaki its signature fluffy interior.

Which pan or plate should you use for Okonomiyaki?

Ideally: A Teppan grill or electric griddle

At home: A cast-iron skillet or heavy nonstick pan works great.

The key is consistent medium heat, not high heat. Too hot and the outside burns before the inside cooks. So be carefull with turning up the heat!

How long to cook each side?

Be patient. Medium heat, means relaxing in the kitchen.

Cook on medium heat for 4–6 minutes per side. Maybe a bit longer.
Do not press down.
Flip once.
Let it rise.

If adding pork belly slices, place them on top before flipping so they crisp beautifully on the second cooking side.

Can you store and reheat Okonomiyaki?

Yes—okonomiyaki stores surprisingly well, although the hardest part is not eating every last bite right away. If you have leftovers, let the pancake cool to room temperature first. Then wrap it tightly in plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 2 days without losing much flavor.

When reheating, the key is maintaining that balance of a soft interior and lightly crisp exterior. The best method is to warm it in a skillet over medium-low heat for about 4–5 minutes per side. This gently brings it back to life and recreates that just-off-the-grill texture.

If you’re in a rush, you can use the microwave—but be warned: microwaving tends to make the okonomiyaki soft and a little soggy, especially around the edges ( so I never do this). If you must use it, try reheating it only halfway in the microwave and then finishing it in the pan for crisping.

For longer storage, you can also freeze okonomiyaki. Wrap individual portions well and freeze for up to one month. When ready to eat, thaw overnight and reheat in the pan the same way. The flavor holds up shockingly well, making this dish a great “make once, enjoy twice” meal.

The secret to a truly outstanding Okonomiyaki (straight from the chef)

The chef leaned in slightly, spatula in hand, and said:

“It’s about balance. Too much cabbage, too heavy. Too much batter, too dull. Think harmony.”

Also:

Let the cabbage stay crisp.
Don’t oversalt.
Let toppings shine.

Balance is the soul of Osaka okonomiyaki.

How to properly eat Okonomiyaki

Traditionally in Osaka, okonomiyaki is served directly on the hot teppan, still sizzling. The heat keeps the pancake warm from the first bite to the last. Instead of plates, you use a small metal spatula (called a kote or hera) to slice off bite-sized pieces right at the grill. This adds to the experience—there’s something incredibly satisfying about cutting into that crisp, golden surface yourself.

If you’re enjoying okonomiyaki at home and don’t have a hot plate, no problem. Simply transfer it to a wooden board or plate, then cut it into wedges or squares, much like a thick pancake or mini pizza. The key is not to rush. Okonomiyaki isn’t meant to be gobbled down. It’s warm, comforting, and designed to be savored.

As you eat, you’ll notice the bonito flakes (katsuobushi) gently moving as if alive—this is the heat of the pancake causing them to dance. It’s part of the charm. The Kewpie mayo, the okonomiyaki sauce, a little mustard, and the aonori work together in layers. Each bite should feel like a small celebration of sweet, salty, smoky, and umami flavors.

So, slow down.

Watch the bonito flakes swirl.
Appreciate the warmth radiating off the plate.
Breathe in the aromas of Japan.
Then take a bite—one delicious, cozy mouthful at a time.

The complete best Okonomiyaki recipe (to make it at home)

Ingredients (2 large pancakes):

2 cups finely shredded cabbage
2 eggs
¾ cup flour
½ cup dashi or water
2 tbsp chopped green onion
150 g shrimp, scallops, pork belly, or mushrooms
Touch of mustard
Kewpie mayo
Okonomiyaki sauce (make it your own or buy a bottle in the supermarket
Bonito flakes + aonori to garnish

Instructions

In a bowl, combine flour and dashi into a loose batter.
Add cabbage and green onions. Gently fold.
Add eggs last, folding again lightly.
Heat pan on medium. Oil surface.
Spoon batter into a round pancake shape.
Place chosen protein on top.
Cook 4–6 minutes. Flip once. Cook again 4–6 minutes.
Top with mustard, sauce, mayo, aonori, bonito.

Serve immediately.

Conclusion

The best okonomiyaki in the world is not just a recipe; it’s an experience. It’s the crackle of the grill, the dance of cabbage and batter, the swirl of sauce and mayo, and the joy of sharing something warm and flavorful with someone you love. Our afternoon at Ajinoya in Osaka taught us that food isn’t just fuel. It’s memory. It’s connection. And now, you can make your own okonomiyaki at home and feel that magic too.

When you flip the pancake and plate it with confidence? You’re not just cooking—you’re traveling. Japan, right there in your kitchen.

Enjoy.

Hi, I'm Rik!

Sushi chef and founder of the School of Sushi. Making your own sushi is easier and more fun than you think! Through workshops and online courses, I’ll show you how to roll delicious sushi for your friends & family. Ready to roll?