Go Back
+ servings
Print Recipe
5 from 2 votes

Japanese Cabbage Pancake Recipe

Looking for the best Japanese Cabbage Pancake? Our Osaka-style Okonomayaki recipe is topped with pork, okonomi sauce, kewpie mayo, nori and bonito flakes.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian, Japanese
Keyword: Japanese Cabbage Pancake, Okonomayaki, Osaka Okonomayaki, Savoury Pancake Recipe
Servings: 6
Calories: 517kcal


  • French knife
  • measuring cups
  • measuring spoons
  • Wooden spoon
  • Mixing bowls
  • Non-Stick Skillet or Griddle
  • baking sheet


Japanese Cabbage Pancakes

  • 2 cups All purpose flour
  • 1 cup Dashi
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 2 tsp White Sugar
  • 1 lb Napa cabbage coarsely chopped
  • 1/4 cup Green scallions chopped
  • 4 Eggs
  • 1/4 cup Sesame oil
  • 8 oz Bacon

Okonomiyaki Sauce

  • 1 1/2 tbsp White sugar
  • 2 tbsp Oyster sauce
  • 4 tbsp Ketchup
  • 4 tbsp Worcestershire sauce


  • Kewpie Mayo
  • Dried Bonito Flakes
  • Dried Seaweed
  • Green Scallions
  • Pickled Ginger


  • To make the batter, mix together the flour, dashi, salt, baking powder and sugar in a large bowl.
  • Add the chopped cabbage to the batter and mix well for at least 30 seconds, until fully combined. Add the eggs and mix, for about 15 seconds.
  • Preheat a non-stick pan at medium-low heat. Add 1 tablespoon of the sesame oil, making sure to coat the entire surface of the skillet.
  • Cook the okonomiyaki in batches. Spoon the cabbage and batter mixture into the skillet to form a pancake about 6 inches in diameter and about 1 inch thick. Don’t push down on the cabbage as you want to achieve a fluffy pancake. Gently lay bacon slices on top of the pancake. Do not overlap.
  • Cook the pancake for approximately 3 minutes. Use a long spatula to carefully flip the pancake, so the side with the pork belly is now facing down. Gently press down on the pancake with the spatula. The bacon will get crispy and cook into the pancake.
  • Cook for 5 more minutes, then flip the pancake again, so the side with the bacon is now facing up. Cook for about 2 more minutes. When it’s ready, the pancake should be browned on both sides. The bacon should be crispy and the cabbage inside will be soft and tender.
  • Transfer the pancake to a plate, pork side up, and add the toppings of your choice. Serve immediately.


Calories: 517kcal | Carbohydrates: 41.5g | Protein: 23.1g | Fat: 28.4g | Saturated Fat: 7.5g | Cholesterol: 151mg | Sodium: 1619mg | Potassium: 602mg | Fiber: 2.1g | Sugar: 7g | Calcium: 123mg | Iron: 3mg