Have you ever tasted Okonomiyaki so good that you couldn’t stop thinking about it? Many people who join my Japanese cooking class say they’ve tasted Okonomiyaki in Japan, but the flavor of the one we make together in my kitchen often surprises them—it’s simply better! In this post, I’ll share a bit of history about Okonomiyaki, explain what makes the Osaka style special, and provide my favorite recipe so you can enjoy this savory Japanese pancake at home.
A Brief History and Meaning of the Name
Okonomiyaki (お好み焼き) originated in the western regions of Japan, notably Osaka and Hiroshima. The name literally translates to “what you like, grilled,” from the Japanese words “okonomi” (お好み, meaning “what you like” or “what you want”) and “yaki” (焼き, meaning “grilled” or “cooked”). This name perfectly reflects the dish’s flexibility—you get to choose the ingredients, making each Okonomiyaki uniquely yours.
Osaka-Style vs. Hiroshima-StyleThere are a few regional variations of Okonomiyaki, but the two most famous styles are Osaka and Hiroshima. The Osaka style involves mixing all ingredients together into a batter before cooking, while Hiroshima style typically layers the ingredients. I personally love Osaka style for its simplicity, familiarity with some Western ingredients, and the exciting Japanese flavors brought out by ingredients like katsuobushi (dry bonito flakes) and aonori (dried seaweed).
Why Osaka-Style Okonomiyaki Is an Ideal Introductory Dish
If you’re new to Japanese cuisine, Osaka-style Okonomiyaki is a fantastic dish to start with. Its foundation of cabbage, flour, and eggs feels somewhat familiar, yet it incorporates distinctly Japanese elements like nagaimo (mountain yam), dashi (Japanese soup stock), and tenkasu (tempura scraps). The combination of these flavors creates a wonderful umami-rich experience that highlights the best of Japanese home cooking.
Osaka-Style Okonomiyaki Recipe
This recipe serves four. Gather your ingredients and get ready for a fun cooking experience!
Main Ingredients
7 oz cabbage, finely diced
2 scallions, chopped
1 tbsp pickled ginger (kizami beni shoga)
2 oz dry shrimp
2 oz wheat flour, all-purpose
1/4 cup nagaimo, mountain yam, pureed
1/2 cup dashi stock (kombu)
2 eggs, large
1/2 cup tenkasu (tempura scraps)
For Frying
1.5 tbsp avocado oil
For Toppings
4 Tbsp okonomi sauce
4 Tbsp Kewpie mayonnaise
4 Tbsp katsuobushi (dry bonito flakes)
1 oz aonori furikake (dry seaweed and sesame mix)
Preparation Steps
Prep Your Ingredients
Finely dice the cabbage and mince the pickled ginger and scallions.
Grate the nagaimo.
Prepare your dashi. You can make it from scratch or use 1 tsp of kombucha (powdered kelp) dashi mixed with 1/2 cup of hot water.
Combine the Mixture
In a large bowl, place the cabbage, pickled ginger, scallions, nagaimo, dashi, dry shrimp, and eggs.
Mix well to combine.
Add the flour and stir just enough to incorporate.
Finally, add the tenkasu (tempura scraps). Tenkasu makes Okonomiyaki light and fluffy, so don’t skip it!
Cook the Okonomiyaki
Preheat a large frying pan on medium heat, add the avocado oil, and let it heat until it’s almost smoking.
Lower the heat to medium-low. Gently mix the batter again and spoon four portions onto the pan.
Cover and fry for about 5 minutes, or until the pancakes look dry on top.
Flip each pancake and fry on the other side for another 2–3 minutes, or until golden brown.
Top and Serve
Serve the hot Okonomiyaki with a drizzle of okonomi sauce and Kewpie mayonnaise.
Finish with a generous sprinkle of katsuobushi and aonori furikake.
Final Thoughts
Osaka-style Okonomiyaki is a fun and flavorful dish that captures the essence of Japanese comfort food. It blends familiar Western ingredients—like cabbage, flour, and eggs—with uniquely Japanese elements—such as nagaimo, dashi, and tenkasu—to create a dish brimming with umami. Whether you’ve tasted Okonomiyaki in Japan or it’s your first time trying it, this recipe will help you recreate that unforgettable flavor right in your home kitchen.
If you’re intrigued and want to learn more about Japanese cooking techniques and dishes, join my Japanese cooking class. You might discover that your homemade Okonomiyaki is even better than the ones you’ve tried in Japan—just ask those who’ve already taken the class!
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Enjoy your Okonomiyaki Osaka Style, and happy cooking!
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