By eatmundo · July 9, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Fritter74 recipes from 19 countries
Originating from Osaka or Hiroshima, Okonomiyaki is a delightful savory pancake made with flour, eggs, and shredded cabbage, customizable with various meats and seafood. It's griddled to golden perfection, then adorned with a special sauce, mayonnaise, bonito flakes, and a sprinkle of nori, offering a symphony of textures and umami flavors.
According to eatmundo's ingredient comparison, the closest dish to Okonomiyaki from another cuisine is Kapustnyye Kotlety (Russia): the two share 24% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the batter: In a large bowl, whisk together 100g all-purpose flour and 150ml dashi until just combined, being careful not to overmix, as a few lumps are fine. Crack in 1 large egg and whisk again until smooth.
- 2
Add vegetables: Finely shred 200g cabbage and thinly slice 2 green onion stems. Gently fold the shredded cabbage and half of the green onions into the batter until evenly distributed.
- 3
Heat the pan: Heat 1/2 tablespoon of vegetable oil in a large non-stick frying pan or griddle over medium heat until shimmering. This ensures even cooking and a crispy base.
- 4
Cook the pancake: Pour half of the batter mixture into the hot pan, forming a round pancake about 1.5-2 cm thick. Arrange 50g thin slices of pork belly on top of the raw batter.
- 5
Flip and cook: Cook for 5-7 minutes until the bottom is golden brown and the edges begin to set. Carefully flip the pancake, cover the pan, and cook for another 5-7 minutes until the pork is cooked through and the cabbage is tender. Don't be tempted to press down on the pancake, as this can make it dense.
- 6
Serve and garnish: Transfer the cooked okonomiyaki to a plate. Drizzle with 1 tablespoon of okonomiyaki sauce and 1/2 tablespoon of Japanese mayonnaise. Garnish with 0.5 g of bonito flakes, 0.5 g of aonori (seaweed flakes), half of the remaining green onions and, optionally, 1/2 tablespoon of beni shoga (pickled ginger). Heat the remaining 1/2 tablespoon of oil in the pan, cook the second pancake as in steps 4 and 5, and garnish it the same way with the rest of the toppings.
Frequently Asked Questions
What is Okonomiyaki?
Okonomiyaki is a savory Japanese pancake made from a batter of flour, eggs, and dashi, typically mixed with shredded cabbage and pork belly. Often topped with seaweed, bonito flakes, and mayonnaise, it is commonly enjoyed as a casual meal at specialized restaurants.
What's the difference between Osaka and Hiroshima style Okonomiyaki?
Osaka style mixes all ingredients into the batter, while Hiroshima style layers them, often including noodles like yakisoba, creating a more complex texture and a distinct experience.
Can I make Okonomiyaki vegetarian or vegan?
Yes. For a vegetarian version, omit the pork belly, replace the dashi with kombu dashi and leave out the bonito flakes, since both regular dashi and bonito are made from fish. For a vegan version, also replace the egg with a flax egg and use an egg-free mayonnaise. Tofu or mushrooms make great replacements for the pork, offering a delicious plant-based alternative.
Why did my Okonomiyaki fall apart when flipping?
This usually happens if the batter hasn't cooked enough on the first side. Ensure the bottom is well browned and set before attempting to flip, and use a wide spatula to support the pancake fully.
What are common toppings for Okonomiyaki?
Besides the classic sauce, mayo, bonito flakes, and aonori, popular toppings include pickled ginger (beni shoga), katsuobushi (more bonito flakes), and additional green onions. Some even enjoy it with cheese or a fried egg.