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Japanese okonomiyaki

Okonomiyaki pancake

A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs resting
  • More effort
  • Serves 2

This version of Japanese okonomiyaki is full of flavour and texture, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes

Nutrition: per serving


  • 100g plain flour
  • ½ tsp baking powder
  • 1 egg , lightly beaten
  • 100ml cooled fish stock , vegetable, chicken or dashi stock
  • 1 baby potato , peeled and grated
  • ¼ white, pointed or sweetheart cabbage , shredded
  • 1 spring onion , finely sliced
  • thumb-sized piece ginger , grated
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 100g lightly cooked squid , king prawns or octopus (or some of each)
  • vegetable oil , for frying

For the sauce

  • 3 tbsp ketchup
  • 1 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp soy sauce
  • ½ tsp mirin
  • 1/ tsp honey

To garnish

  • 1 tbsp mayonnaise
  • dried bonito flakes
  • powdered seaweed or togarashi seasoning
  • sliced spring onion


  • STEP 1

    Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.

  • STEP 2

    While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.

  • STEP 3

    Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.

  • STEP 4

    Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

  • STEP 5

    Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 4.5 out of 5.9 ratings

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