Okonomiyaki (Osaka style)






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45 minutes

Light up the dinner plate with dotted glaze

Light up the dinner plate with dotted glaze

240,00 DKK

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Asymmetric sand colored bowl

Asymmetric sand colored bowl

140,00 DKK

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  1. approx. 3/4 head of cabbage
  2. 1½ leeks
  3. 12 tablespoons of flour
  4. 4 eggs
  5. water
  6. a little salt
  7. ½ tbsp grated ginger
  8. 200 g of corn
  9. ½ tbsp mirin (sweet rice wine for cooking. Can be omitted)
  10. Thinly sliced ​​pork loin, bacon, prawns or squid according to taste.
  11. (If you want the dish vegetarian, you can replace meat with finely chopped onion/mushrooms/eggplant/tofu fried in soy, a little sugar and possibly miso paste).

Okonomiyaki Sauce

If possible, buy Otafuku Okonomiyaki Sauce. Can be bought in most Asian supermarkets such as:
– Kakshidi Food in Kødbyen, Copenhagen
– The Chinese Merchant near Nørreport Station, Copenhagen
– Far East Trading close to Bruuns Galleri, Aarhus

You can also try to make it yourself from ingredients you can buy in normal supermarkets:

  1. 2 dl ketchup
  2. 2 tablespoons soy
  3. 2 tbsp Worcestershire Sauce
  4. 2 teaspoons sugar/liquid honey


  1. Mayonnaise (If possible, buy the legendary Kewpie Mayonnaise - it's really good)
  2. Aonori (Tiny pieces of dried seaweed)
  3. Katsuobushi (Smoked, dried Bonito fish planed into very thin flakes)
  4. Finely chopped spring onion
  5. Possibly. a pinch of wasabi

Course of action

  • (If you have to pre-fry vegetables/tofu for the vegetarian version, do it first and let it cool).
  • Start by whisking flour and water in a large bowl. Add water until the batter has a thick cold dish consistency.
  • Add ginger, mirin and a little salt. Set the bowl aside.
  • Now cut the scallions and leeks. Some chop finely, some use a food processor and others chop a little coarser. I prefer the latter, so that you retain some texture and crispness in the cabbage. Try yourself out.
  • Mix cabbage, leeks, corn, (possibly fried vegetables, possibly frozen prawns) in the dough so that everything is "coated" with dough.
  • Beat 4 eggs into the mixture and turn it all around so that the eggs are distributed well. Be careful not to stir it too violently after the eggs have been added.
  • Heat a pan with a little oil. If you have raw prawns or squid, throw them on the pan now.
  • Spread the Okonomiyaki mixture onto the pan so that the amount corresponds to the circumference of a large pita bread. Approx. 3 cm in thickness. Roast for approx. 5 minutes under the lid).
  • Add 2-3 slices of bacon/pork and turn the pancake over. Roast for a further 5 minutes.
  • Repeat until all the mixture is used. If you have a large pan or perhaps a teppanyaki/hot plate, you can make several at once.
  • Top each of your Okonomiyaki with sauce, mayo, aonori, katsuobushi, spring onions and possibly wasabi.



Served with

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