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Okonomiyaki is one of my favourites – an absolutely addictively savoury Japanese pancake topped with juicy prawns and sticky sauce!


Okonomiyaki is crispy, gooey at the centre, slathered in sweet and savoury okonomi sauce and finished with Japanese mayo, spring onions and nori. Okonomiyaki is a true reflection of the best kind of comfort food. Not only is it healthy-ish and budget friendly, it’s and quick to prepare! There’s loads to love about this moreish Japanese “pizza”. It’s perfect cut into wedges and served at a drinks party, or as a part of a chilled family supper. 

Okonomi loosely translates to “what you want“, so don’t limit yourself to just prawns! Calamari, cheese, bacon and chicken are all absolutely delicious in these too.

For vegetarians, there are similarly no limits to what you can try. Feel free to experiment with veggie toppings such as smoked tofu, shredded carrots, mushrooms. To make the okonomiyaki pancake vegetarian, simply swap out the fish broth for a suitable veggie alternative.

We’ve adapted our version to include ingredients that you can easily find in most supermarkets. In other words, the possibilities are endless! So, get creative, enjoy the process, and above all, happy cooking!

To cook along with us click here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!


Frequently Asked Questions

Can I make this gluten-free?

We haven’t tested this with gluten-free flour, if you do, make sure to tag us on Instagram and let us know how it turns out!

Can I make this vegan?

We haven’t tested this recipe using a vegan egg replacer as yet. If you do try this recipe using vegan alternatives, make sure to tag us on Instagram and share your results with us!


Okonomiyaki 3
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Japanese pancake okonomiyaki sauce recipe


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  • Author: Jess Bunn
  • Total Time: 30 Minutes


Okonomiyaki is one of my favourites – an absolutely addictively savoury Japanese pancake topped with juicy prawns and sticky sauce!



For the pancake

  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 120ml fish stock
  • 150g firm silken tofu, mashed with a fork
  • 3 eggs
  • 450g green cabbage, thinly sliced
  • 2 spring onions, finely sliced
  • 1/2 cup rice crackers or tempura scraps
  • 100g caught on line peeled medium prawns
  • 3 Tbsp pickled ginger (optional but great!)
  • thinly sliced nori seaweed, Japanese mayo and spring onions for topping

For the sauce

  • 3 Tbsp Oyster sauce
  • 1 Tbsp sugar
  • 5 Tbsp tomato sauce
  • 3 Tbsp Worcestershire sauce


The Pancake

  1. Add the flour to a bowl, then the tofu and reserved prawn stock.
  2. Lightly whisk into a smooth batter, cover with a tea towel, then place in the fridge to rest for one hour.
  3. Add the eggs, ginger, spring onions and tempura scraps or rice crackers.
  4. Once the batter is combined, add the cabbage and prawn meat, and stir.
  5. Add a small amount of oil to a frying pan and measure out a small scoop of pancake batter into the pan.
  6. Cook for 8-10 minutes, with the lid on, over medium heat.
  7. When the pancake is cooked through, flip it over and poke several holes through the top to allow steam to escape.
  8. Cook for a further 5 minutes until crispy.

The Sauce

  1. While the okonomiyaki is cooking, prepare the sauce.
  2. Combine all of the sauce ingredients together in a bowl, and microwave until the sugar has completely dissolved. You can also do this on the stovetop.


  1. Brush the pancake with the okonomi sauce, turn the pancake glazed-side down onto a plate, and brush the other side thickly with sauce.
  2. Cover generously with kewpie mayonnaise, (for additional decoration tips, click here for the video) top with shredded nori or bonito flakes, if available.
  3. Finally, top with fresh spring onion salad.


  • Category: Mains
  • Method: Stovetop
  • Cuisine: Japanese


  • Serving Size: 1
  • Calories: 1315.92kcal
  • Sugar: 38.54g
  • Sodium: 5282.96mg
  • Fat: 38.33g
  • Saturated Fat: 8.6g
  • Unsaturated Fat: 14.07g
  • Trans Fat: 0.05g
  • Carbohydrates: 171.55g
  • Fiber: 16.62g
  • Protein: 77.71g
  • Cholesterol: 520.78mg
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