Okonomiyaki (お好み焼き) – Japan’s Savory Pancake

The origins of Okonomiyaki trace back to Japan’s Edo period (1603–1868), when a similar dish called funoyaki was eaten, consisting of thin crepe-like batter with simple toppings. Over time, this evolved into issen yoshoku in pre-World War II Japan, a cheap snack made from flour and water that was grilled and topped with simple condiments. During the difficult post-war years, when rice was scarce, wheat flour became a staple, and Okonomiyaki gained popularity as an affordable, filling dish that could incorporate whatever ingredients were available—hence the name “Okonomi,” meaning “as you like.”

Regional variations soon emerged, with Osaka becoming known as the birthplace of the “classic” style, where ingredients are mixed directly into the batter before cooking. Hiroshima, on the other hand, developed a layered version where batter, cabbage, noodles, and toppings are stacked instead of mixed. Both styles gained national fame, turning Okonomiyaki into not just street food but a symbol of resilience and creativity in Japanese cuisine. Today, it is celebrated internationally, representing Japanese culinary ingenuity and communal dining traditions.

• Batter Base: Wheat flour, grated nagaimo (Japanese yam), eggs, water or dashi (Japanese soup stock).

• Vegetables: Finely shredded cabbage (the main ingredient), green onions, sometimes bean sprouts.

• Protein Options: Thinly sliced pork belly, shrimp, squid, octopus, or chicken.

• Toppings: Okonomiyaki sauce, Japanese mayonnaise, bonito flakes (katsuobushi), aonori (seaweed powder), pickled ginger.

• Optional Add-ons: Cheese, mochi, or noodles (Hiroshima-style).

The taste of Okonomiyaki is layered and complex. The cabbage provides a light crunch, while the batter itself is soft and fluffy. Pork belly or seafood adds a rich, savory depth, balanced by the sweet and tangy Okonomiyaki sauce. The mayonnaise gives creaminess, while the bonito flakes bring a smoky, umami-packed punch. Every bite feels hearty and satisfying, yet not overly heavy.

Eating Okonomiyaki is also a cultural experience. In Japan, it is often cooked fresh in front of you, sizzling on the hot griddle, releasing a mouthwatering aroma. The sight of bonito flakes dancing on top and the artistic drizzles of sauce and mayo add a fun visual element. Sharing the dish with family or friends, cutting it into slices like a pizza, makes the meal both communal and enjoyable.

Making Okonomiyaki is both simple and customizable. The basic preparation involves:

• Making the Batter – A mixture of all-purpose flour, dashi stock (or water), and eggs is whisked together. This forms the base.

• Adding Vegetables – Finely shredded cabbage is the most important vegetable, giving the pancake its texture and freshness. Green onions are also common.

• Adding Proteins and Extras – Depending on preference, sliced pork belly, shrimp, squid, octopus, or cheese can be added directly into the batter.

• Cooking – The batter mixture is poured onto a hot flat griddle (teppan) or skillet and shaped into a thick round pancake. It is cooked on both sides until golden brown and crispy on the outside but soft inside.

• Toppings – Once cooked, the pancake is generously brushed with Okonomiyaki sauce (a sweet-savory sauce similar to Worcestershire), drizzled with Japanese mayonnaise, sprinkled with dried seaweed flakes (aonori), and topped with dried bonito flakes (katsuobushi) that dance from the heat.