What is Okonomiyaki?
Okonomiyaki is a Japanese savory pancake made with cabbage, flour batter, and toppings cooked on a teppan griddle. The two best-known styles are Osaka-style okonomiyaki and Hiroshima-style okonomiyaki. Most people eat it hot with okonomiyaki sauce, mayonnaise, katsuobushi, and aonori.
The name means “grilled as you like it.” That idea explains the dish well. You can add pork, seafood, cheese, mochi, noodles, or vegetables, depending on the style and restaurant.
When okonomiyaki arrives at the table, the first impression is simple but strong. The sauce shines, the bonito flakes move in the heat, and the cabbage gives the pancake a soft crunch. It feels casual, but there is real skill behind the texture.
Osaka vs Hiroshima Styles
Osaka-style okonomiyaki mixes the batter and fillings before grilling. Hiroshima-style okonomiyaki layers the batter, cabbage, pork, noodles, and egg. Both styles use sauce, but the texture and volume feel very different.
| Point | Osaka-style okonomiyaki | Hiroshima-style okonomiyaki |
|---|---|---|
| Cooking style | Mixed batter | Layered ingredients |
| Noodles | Usually no noodles | Usually includes yakisoba or udon |
| Texture | Fluffy and thick | Layered and hearty |
| Volume | Medium | Large and filling |
| Ordering style | Choose toppings | Choose noodles and toppings |
The Osaka version is easier for home cooking. The Hiroshima version needs more control on the griddle. If you want a deeper guide, read Hiroshima Style Okonomiyaki.
A Short History of Okonomiyaki
Okonomiyaki developed from simple flour-based foods that changed over time in Japan. Earlier forms used thin batter and simple toppings. Later, urban food culture shaped dishes such as monjayaki, choboyaki, and issen yoshoku.
After the war, the United States supplied wheat flour, and flour-based dishes spread quickly. Cabbage helped add volume at low cost. In Hiroshima, noodles later made the dish more filling for workers and families.
Today, okonomiyaki appears across Japan. Still, Osaka and Hiroshima remain the two strongest reference points. Once you know the differences, eating both becomes more interesting.
Key Ingredients
Okonomiyaki ingredients are flexible, but the basic structure stays simple. You need batter, cabbage, protein, sauce, and toppings. The balance matters more than expensive ingredients.
- Batter: flour, dashi, egg, and sometimes grated yam.
- Vegetables: cabbage, green onion, and red pickled ginger.
- Protein: pork belly, squid, shrimp, beef tendon, or egg.
- Texture: tenkasu, also called tempura scraps.
- Toppings: okonomiyaki sauce, mayonnaise, katsuobushi, and aonori.
Aonori means green laver seaweed. Katsuobushi means dried bonito flakes. These toppings add aroma, saltiness, and the familiar moving flakes on hot okonomiyaki.
Okonomiyaki Sauce and Substitutes
Okonomiyaki sauce is sweet, thick, tangy, and savory. Many brands use vegetables, fruit, vinegar, sugar, spices, and umami-rich seasonings. It tastes richer than Worcestershire sauce and less sharp than plain barbecue sauce.
If you need an okonomiyaki sauce substitute, mix ketchup, Worcestershire sauce, oyster sauce, and a little sugar. Use soy sauce instead of oyster sauce for a lighter version. It will not taste identical, but it works well at home.
How to Make Okonomiyaki
This easy okonomiyaki recipe makes two Osaka-style pancakes. It uses a mixed batter, so it is suitable for a frying pan or home hot plate. Try the recipe below and make okonomiyaki at home.
Okonomiyaki Ingredients for 2 Servings
| Ingredient | Amount |
|---|---|
| All-purpose flour | 100 g |
| Dashi or water | 100 ml |
| Grated nagaimo, optional | 40 g |
| Salt | 1 pinch |
| Cabbage, finely chopped | 240 g |
| Eggs | 2 large eggs |
| Tenkasu | 40 to 50 g |
| Green onion | 2 stalks |
| Pork belly slices | 120 to 160 g |
| Red pickled ginger | 1 tablespoon |
| Oil | 1 to 2 tablespoons |
| Okonomiyaki sauce | To taste |
| Mayonnaise | To taste |
| Aonori | To taste |
| Katsuobushi | To taste |
Cooking Steps
- Make the batter. Mix flour, dashi, grated nagaimo, and salt. Tip: stop when the large lumps disappear.
- Add cabbage and fillings. Fold in cabbage, egg, tenkasu, green onion, and ginger. Tip: do not overmix.
- Heat the pan. Add a thin layer of oil over medium heat. Tip: a teppan griddle should feel hot, not smoking.
- Shape the pancake. Add the mixture and shape it into a thick round. Tip: leave the center slightly loose.
- Add pork belly. Place pork slices on top. Tip: spread the fatty edges outward for better browning.
- Flip carefully. Cook for about 4 minutes, then flip with two spatulas. Tip: move quickly and confidently.
- Finish cooking. Cook for another 4 to 5 minutes. Tip: lift the edge and check for a deep golden color.
- Add toppings. Brush with sauce, add mayonnaise, aonori, and katsuobushi. Serve hot.
Time: about 25 minutes. Calories: about 500 to 650 calories per serving, depending on pork and sauce.
How to Eat and Order Okonomiyaki
Eat okonomiyaki hot from the griddle when possible. Cut it with a small metal spatula, then move pieces to your plate. Some restaurants let you cook it yourself, while others cook it for you.
When ordering, start with pork okonomiyaki if you are unsure. For Hiroshima style, order “nikutama soba” for the classic pork, egg, and noodle version. Add cheese or mochi if you want a richer bite.
The taste is comforting rather than fancy. Crispy edges, soft cabbage, sweet sauce, and smoky bonito create a balanced bite. I sometimes expect the noodles to feel heavy, but they often add a pleasant chew.
Okonomiyaki vs Monjayaki
Okonomiyaki is thicker and easier to cut. Monjayaki is thinner, wetter, and usually eaten directly from the griddle with a small spatula. Tokyo is especially famous for Monjayaki.
If you want a full meal, choose okonomiyaki. If you want a casual shared snack, monjayaki can be fun. Both use a teppan griddle, but the texture feels very different.
Is Okonomiyaki Healthy?
Okonomiyaki can be a balanced meal because it includes cabbage, protein, and carbohydrates. One serving usually has about 500 to 800 calories. The number changes with pork belly, noodles, mayonnaise, and sauce.
For a lighter version, use less mayonnaise and choose seafood or mushrooms instead of pork belly. Add more cabbage and green onion for volume. You can also use low-sodium sauce or brush on a smaller amount.
It is not a diet food, and that is fine. Treat it as a filling meal, not a small snack. The best version feels satisfying without being overloaded.
Vegetarian Okonomiyaki
Vegetarian okonomiyaki is possible, but you need to check the dashi and toppings. Many batters use fish-based dashi. Katsuobushi is also fish, so ask restaurants to remove it.
- Use kombu dashi instead of fish dashi.
- Replace pork with mushrooms, cheese, corn, or mochi.
- Skip katsuobushi and use extra aonori.
- Use egg-free batter for a vegan version.
- Choose vegan mayonnaise if needed.
In Japan, explain your needs clearly. You can say, “No meat, no fish dashi, no bonito flakes.” Some shops can help, but not every restaurant can adjust the batter.
Where to Eat Okonomiyaki in Tokyo
Tokyo has many okonomiyaki restaurant options. You can find Osaka-style shops, Hiroshima-style shops, and casual teppan restaurants. Hours can change, so always check the official website or official social media before visiting.
Kiji Shinagawa
Kiji Shinagawa is a popular choice for Osaka-style okonomiyaki in Tokyo. Counter seats with hot griddles make the meal feel close to the cooking process. Sujiyaki, made with beef tendon, is one of the signature dishes.
Momijiya
Momijiya is known for Hiroshima-style okonomiyaki in Iidabashi. The classic order is nikutama soba, with pork, egg, cabbage, and noodles. The style is hearty, but the cabbage keeps it from feeling too heavy.
Tokyo Hassho
Tokyo Hassho serves Hiroshima-style okonomiyaki and seasonal teppan dishes. The noodles have a chewy texture, while the pork adds crispness. Extra toppings such as squid tempura or mochi make the dish more filling.
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Final Thoughts
Okonomiyaki is often translated as a Japanese pancake, but that phrase only explains the shape. It is really a flexible teppan dish built from cabbage, batter, sauce, and personal taste.
Try Osaka-style first if you want a fluffy mixed pancake. Try Hiroshima-style if you want noodles and layers. Once you compare both, the dish becomes much easier to understand.
FAQ
What is okonomiyaki?
Okonomiyaki is a Japanese savory pancake made with cabbage, flour batter, and toppings. Cooks grill it on a teppan griddle. Most versions use sauce, mayonnaise, aonori, and katsuobushi.
What is the difference between Osaka and Hiroshima okonomiyaki?
Osaka-style okonomiyaki mixes the batter and ingredients before cooking. Hiroshima-style okonomiyaki layers batter, cabbage, pork, noodles, and egg. Hiroshima style is usually larger and more filling.
What is okonomiyaki sauce made from?
Okonomiyaki sauce usually contains vegetables, fruit, sugar, vinegar, spices, and umami seasonings. It tastes sweet, tangy, and thick. At home, mix ketchup, Worcestershire sauce, oyster sauce, and sugar as a quick substitute.
Can okonomiyaki be vegetarian?
Yes, but check the dashi and toppings. Use kombu dashi, skip pork, and remove katsuobushi. Mushrooms, corn, cheese, mochi, and extra cabbage work well as fillings.
How many calories are in okonomiyaki?
One serving usually has about 500 to 800 calories. Pork belly, noodles, mayonnaise, and sauce raise the number. Use more cabbage and less mayonnaise for a lighter version.
Is okonomiyaki the same as monjayaki?
No. Okonomiyaki is thicker and pancake-like. Monjayaki is thinner and wetter. Diners usually eat monjayaki directly from the griddle with a small spatula.
Where can I eat okonomiyaki in Tokyo?
Tokyo has many okonomiyaki restaurants. Kiji Shinagawa is known for Osaka style. Momijiya and Tokyo Hassho are good choices for Hiroshima-style okonomiyaki.
References
- Otafuku Sauce Co., Ltd. – Okonomiyaki Sauce and Recipe Information (Surveyed: June 2026)
- Kiji Official Website – Shinagawa Restaurant Information (Surveyed: June 2026)
- Momijiya Official Website – Hiroshima-style Okonomiyaki Restaurant Information (Surveyed: June 2026)
- Tokyo Hassho Official Restaurant Page – Restaurant Information (Surveyed: June 2026)
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