This okonomiyaki recipe proves that weeknight dinners don't have to be boring! It cooks in a flash, and it's healthy, delicious, and super fun to make.

Okonomiyaki recipe

When you think of pantry recipes, okonomiyaki might not be the first thing that comes to mind. It certainly wasn’t for Jack and me. Over the last few weeks, we cooked our way through a whole slew of bean recipes, rice recipes, and pasta recipes before it dawned on us that we had everything we needed to make this popular Japanese street food right in our kitchen!

Jack and I first tried okonomiyaki on a trip to Japan nearly ten years ago, and we’ve loved it ever since. If you’re not familiar with it, it’s sort of a frittata-like Japanese savory pancake made with cabbage, scallions, and assorted meat or seafood (Jack often calls it a cabbage hashbrown). This homemade version isn’t entirely authentic, but it’s healthy, delicious, and so darn easy to make. If you’re looking for a fun cooking project that doesn’t require hours in the kitchen, you have to try this okonomiyaki recipe!

okonomiyaki ingredients

Okonomiyaki Ingredients

The first time I tried okonomiyaki, Jack and I were in Hiroshima. In Hiroshima-style okonomiyaki, layers of fried vegetables, meat, seafood, noodles, and eggs top a thin flour pancake. It’s delicious, but it’s tricky to replicate on a regular stove at home.

Instead, my recipe is a riff on Osaka or Kansai-style okonomiyaki. In this style, the ingredients are all mixed together. Typically, they include cabbage, green onion, and some combination of meat and seafood like pork belly, octopus, squid, or shrimp. Of course, my recipe is vegetarian, so you won’t find any meat or seafood here.

Okonomiyaki recipe ingredients

Instead, I mix together lots of shaved cabbage, scallions, and panko breadcrumbs. Then, I tie it all together with a few beaten eggs. It’s super easy and super tasty too. 🙂

Cabbage and scallions in a bowl


Once you’ve cooked your okonomiyaki, it’s time for the fun part: the toppings! In Japan, it’s traditionally topped with okonomiyaki sauce, drizzles of Kewpie mayo, dried seaweed flakes, and bonito flakes. At home, I like to use these ingredients:

  • Vegan Worcestershire sauce – Traditional okonomiyaki sauce contains oyster sauce, so it isn’t entirely vegetarian. Instead, I top mine with Annie’s vegan Worcestershire sauce. It actually has a fairly similar ingredient list to regular okonomiyaki sauce, but it’s entirely plant-based! Its sweet umami flavor is fantastic in this recipe. If you can’t find it, use a drizzle of tamari or soy sauce instead.
  • Mayo – If you can find Kewpie mayo, I highly recommend using it here. It’s made with rice vinegar, so it really complements the Japanese flavors in this recipe. Otherwise, Sir Kensington’s is my go-to because it has great flavor as well.
  • Nori – Nori keeps for months in the pantry, so I almost always have it on hand. Its umami flavor really takes this recipe over the top.
  • Pickled ginger – It adds a sweet, tangy pop of flavor.
  • Sesame seeds – Sprinkle them on top of the pancake to add toasty, nutty crunch.
  • Extra scallions and microgreens – Because I can never resist topping anything with fresh garnishes!

Use all of these toppings, or just choose a few. Then, dig in, and enjoy!

Egg, cabbage, and scallions in a bowl Okonomiyaki recipe batter

Okonomiyaki Recipe Tips

  • Shred the cabbage finely. These come out best when they’re made with really thin shreds of cabbage. If your cabbage is too chunky, they won’t hold together well, and they’ll have a denser, less delicate texture. I always use my mandoline when I make this recipe. If you don’t have one, finely shred the cabbage in a food processor or with a sharp knife.
  • Don’t pack it down too much. When you add the mixture to your skillet, gently press it down with a spatula until it’s about 1/2 inch thick. Your goal is just to get the loose mixture to come together. Don’t press it down too much, or your okonomiyaki will be dense.
  • Eat it right away. Like many egg-based dishes, okonomiyaki is best hot off the stove.


More Favorite Japanese-Inspired Recipes

If you love this okonomiyaki recipe, try one of these Japanese-inspired recipes next:


rate this recipe:
5 from 37 votes
Prep Time: 10 mins
Cook Time: 15 mins
Serves 2
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.


  • 3 packed cups finely shredded cabbage, about ½ medium*
  • cups chopped scallions, about 1 bunch
  • 1 cup panko breadcrumbs
  • ¾ teaspoon sea salt
  • 3 eggs, beaten
  • Extra-virgin olive oil, for brushing

for serving:

  • Vegan Worcestershire sauce, (Annie’s recommended)
  • Mayo, (Sir Kensington’s or Kewpie recommended)
  • Sesame seeds
  • Pickled ginger
  • ½ sheet nori, sliced**
  • ½ cup microgreens, optional


  • In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
  • Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
  • Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.


*I like to shred my cabbage on a mandoline to get thin, even-sized shreds.
**Use scissors to cut nori into thin strips.


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  1. Jane

    I’m loving the Japanese themed content that you’re sharing and how down to earth your approach is – so achievable! Keep it up 🙂

    • Jeanine Donofrio

      Thank you, Jane!

  2. Elizabeth

    Hi! I’d love to try this / what do you think might be the best GF sub for the panko here? A homemade GF breadcrumb?

    • Jeanine Donofrio

      Hi Elizabeth, GF store-bought panko would be the best sub. I’ve seen it from the Ian’s brand and Kikkoman.

    • Lou

      I only had corn cakes in my pantry – I mixed up in the food processor and they worked out really well.

    • Kristi

      I’ve always made this dish with with leftover rice and a little bit of gluten free flour.

  3. Kevin

    Does it taste anything like eggs, as in an omelet or egg foo young. I’ve seen it made without, too. Asking because I hate eggs. Thanks.

    • Jeanine Donofrio

      Hi Kevin, yes, it tastes like eggs, so you might want to skip this one.

  4. Heather R

    5 stars
    This was great! Very versatile ! Thank you

  5. Rose

    Hi Jeanine, love so many of your recipes and this one looks delicious! I have made something similar before and haven’t been too impressed. I appreciate your comment on not to pack it down in the pan as it makes it denser – others I’ve tried have been much too heavy, so it’s a great hint. Here’s the thing: don’t care at all for mayo. Could you recommend another topping for these? I’m thinking maybe sweet chilli sauce or even red pepper jelly? Would be very open to your suggestions. Thank you so much!

    • Jeanine Donofrio

      Hi Rose, it’s not very dense or heavy – it has a pretty texture with all of the cabbage. I think sweet chili sauce would be delish 🙂

      • Rose

        5 stars
        Thanks for your help, Jeanine! I just made these and they are wonderfully delicate and delicious. I found a recipe for Okonomiyaki sauce online and it worked a treat – two of them didn’t even make it to the cooling rack! I used a combo olive oil and sesame oil for frying just to give it a bit more oompf. Would definitely make them again. P.S. Don’t try making them bigger than the 1/4 cup recommendation to save time. I did on the first one, and flipping it over in the pan just didn’t work.

        • Jeanine Donofrio

          Hi Rose, I’m so glad you loved them!

  6. Joyce Shapiro

    Thank you very much!!!

    • Jeanine Donofrio

      Hi Joyce, thanks for sending. You can try with a well-seasoned cast iron skillet, if you prefer, I just haven’t tested it that way.

  7. Jeanine Donofrio

    sorry you didn’t enjoy this one – the mixture is supposed to be crumbly, not like a batter.

  8. Miri

    5 stars
    We loved the taste and loved that it was easy to make. What kind of pan should we use to get a beautiful pancake? Ours came out more like hash browns.

    • Jeanine Donofrio

      Hi Miri, that’s what the texture is like… it’s not like a pancake with flour batter. I’m glad you enjoyed.

  9. Lou

    5 stars
    Was really tasty and easy to make!

  10. Ann Stockwell

    5 stars
    Hello Jeanine and Jack,
    Just wanted to tell you that my family loved this recipe. I appreciate your creativity and appreciation of different cultures.
    My son who is not a fan of vegetables asked me to make it again today! And he reminded me not to change it… (I tend to try or add different ingredients).
    Thank you! Ann

  11. Sylwia

    5 stars
    I made these last night and they were delicious! Being Eastern European, I love cabbage but this took it to the next level.
    I mixed mayo with sriracha and made it into spicy mayo topping with nori slices. Hubby loved them just as much as I did:)

  12. Elena

    5 stars
    Made this last night for dinner and it was very tasty! I made a “spicy mayo sauce” with ninja squirrel, tamari and sesame oil! I am so happy to have a new “pantry” recipe, especially at this time when I’m going to the store a lot less. Thank you!

  13. Kristen

    Hi Jeanine, have you tried these with red cabbage? Do you think it would work as well? I have a head I’m trying to come up with recipes for.

  14. Julie

    5 stars
    I’m in love with this recipes and your approach to cooking! I bought your cookbook a while back, and just now realized that you have a website, too. Your cookbook has been my favorite gift to give friends and family for some time now. I love how approachable all of your recipes are – no need for me to scour the city searching for obscure, expensive ingredients. Thank you!

    • Jeanine Donofrio

      Hi Julie, I’m so glad you’ve been enjoying the books and thank you for gifting them too!

  15. Tracey

    5 stars
    This was SO yummy! Super simple too. Topped mine with Worcestershire, Kewpie Mayo, sesame seeds & some chopped avo. Delish! Next time i might top with a bit if Sriracha just for a bit of a kick.

    • Jeanine Donofrio

      Hi Tracey, I’m so glad you loved it!

  16. Ali

    So delicious! I have made them almost weekly to have in the fridge to snack on.

  17. Sardana Belkin

    Tried to simplify the recipe by using precut cabbage made for coleslaw and added a small can of drained salmon and an extra egg. The dish came out amazing. My 17 year was able to make it perfectly on the first try. Used A1 steak sauce and tartar sauce. Tastes and looks very sophisticated but easy to make. Not to mention it combines healthy ingredients. Thank you

  18. Emily

    5 stars
    I haven’t had okonomiyaki since I went vegan until tonight!! We tried this recipe and happy to report it works perfectly with vegan Just Eggs. Thank you!! Super tasty. Another L&L winner 🙂

    • Jeanine Donofrio

      Hi Emily – I’m so glad it worked well with Just Egg – I’ve been meaning to try that!

  19. Amanda

    Didn’t shred my cabbage finely enough (doh!) so it didn’t hold together as a pancake. We ended up cooking it all like hashbrowns on a short-order grill. The flavor was incredible! Will try again and grate my cabbage finely next time.

    • Jeanine Donofrio

      I’m so glad you enjoyed it! That’s just about how it’s supposed to be, it’s not a very liquidy “batter.”

  20. Johanna

    Thanks so much for the recipe!

    I tend to batch cook, I note that you say eat this right away. Is it possible to keep batter if the fridge and make over a few days. If not, would it work at all reheated in oven?

    • Jeanine Donofrio

      Hi Johanna, this one really is best eaten right away, I don’t think the batter would keep well in the fridge.

    • Fallon

      5 stars
      Sorry to be contrary but I completely disagree, I ate these for nearly a week after and they were amazing cold from the fridge. I didn’t even warm them.

  21. Cass

    Love this recipe. Just made it for the first time. Loved by the family and the toddler. Thank you.

  22. Kim

    Could I use red cabbage and Chinese cabbage (Nappa) as I usually have these left over??

  23. Fallon

    5 stars
    I’m American but lived in Japan for a while and okonomiyaki was a legendary izakaya food among me and my friends (drunk food basically!) and this recipe, to my shock and delight, came out PERFECT. I made a bunch of these and none went to waste, I ate every one myself despite being a picky eater, especially about Japanese food. Doesn’t seem like it could possibly be healthy because it tastes like fair food! But it’s mostly cabbage! I skipped the ginger and micro greens. Make sure you use the Kewpie mayo for more authentic Japanese flavor, Kewpie or NOTHING! It was actually not nearly as hard or as messy to make as I thought. You gotta try this.

    • Jeanine Donofrio

      Ha, I’m with you on Kewpie, I’m obsessed too :). I’m so glad you loved these!

  24. Joshua

    Great recipe! Just so you know, the Otafuku Okonomiyaki sauce is the sauce everyone in Japan uses for okonomiyaki and it’s vegan. You can find one in most asian markets!

    • Joshua

      To be clear, the exported ones you can find in the states are vegan. The ones you get in Japan aren’t.

  25. Natalie

    5 stars
    Wow, these are fabulous! I used a wombok cabbage and they were delicious. I will be making these on a regular basis now.

  26. King.lesaa🦋

    because of veganism , what should I replace the eggs with ?

  27. Christina

    5 stars
    I’ve been wanting to try this quick Japanese dish for a while, since we use a lot of cabbage and green onions making other cuisines.
    Don’t think I shredded the cabbage thin enough because the pancakes broke up a little when I turned them, but that also happens for me with hash browns. I have a great 10.5″ non-stick pan. Also added a few drops of sesame oil to the olive oil, per another suggestion.
    It was delicious! My husband, who isn’t as food adventurous as I finished his first! I wasn’t ready to buy the Kewpie mayonnaise because I didn’t know what else to use it for, so I blended a little rice vinegar and a few drops of hot sauce into 2 tablespoons of Kraft mayo I already had open. It was thin enough to drizzle with a spoon. I bought Otajoy Original sauce at my supermarket. It’s vegetarian – don’t know if it has the right taste, but it was sweet. I sprinkled sesame seeds and nori strips on top.
    Next time I will shred the cabbage thinner. I want to make this again and perfect my technique. Thank you!

  28. Lee Hallgring

    If I wanted to make it with fresh shrimp, when should I add it to the recipe? I know shrimp cooks quickly.

  29. Heather

    5 stars
    Absolutely delicious, not sure why the mayo and Worcestershire sauce works (I was initially scared to try it but leaned into the taste and was happily surprised) but it rounds this dish out so well! My super picky 2nd grader even loved it! Definitely adding this to our family favorites!!

    • Jeanine Donofrio

      I’m glad you all loved it!

  30. Antoinette

    My husband has travelled to Japan and often raves about this kind of pancake he has had there. I made them today and they were a huge hit. I did add a little leftover rice. Already thinking of improvisation to play with.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.