Eat Recipes

Japanese Okonomiyaki

Recipe By Kirsty Marwood, Images By Jo O’Keefe for ele Magazine

Missing travel and all things Japanese? Relive the bustling streets of Osaka as the wafer-thin bonito flakes dance across your hot pancake. This delicious Okonomiyaki recipe makes a perfect one-person feast or a great addition to your shared plate dinner table.


1/2 cup of plain flour

1 tbsp Dashi granules

1 cup water 

1 egg

1 cup spring onions thinly sliced

2 cups Chinese cabbage finely sliced

1/4 cup Japanese Kewpie mayonnaise

1/4 cup Tonkatsu sauce or BBQ sauce

Thin sliced nori or bonito flakes and sesame seeds (optional extras to serve)


1. Combine the flour and dashi granules in a bowl. Add in the egg and the water whisking until lump free. Stir through the sliced cabbage and spring onions.

2. Heat a non-stick frypan over medium heat with a tablespoon of vegetable or olive oil to prevent sticking and add to crisping.

3. Pour in batter and use a spatula to make a dinner plate size circle, cooking for 5 minutes before turning over and cooking for another 5 minutes on the other side. Slide on to a serving plate.

4. Squeeze the mayonnaise making lines across the top of the pancake repeating with tonkatsu and then sprinkle over bonito or nori (or both!) and some sesame seeds if you like.

Okonomi means “as you like it” and Yaki “grilled” so substitute “as you like it” ingredients adding in prawns or crispy bacon, some left over sliced pork or cooked chicken. Whatever you have on hand.

ele Tip: If you can’t get Tonkatsu, you can swap it out for BBQ sauce

Want more? Click here for our Lamb Souvlaki Pizza with Tzatziki Yoghurt.

Issue 5 of ele Magazine is on newsstands now, or order your copy here to have it delivered direct to your door.

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