Shopping Cart



Okonomiyaki Batter

  • Otafuku Okonomiyaki Flour
  •  dashi (Japanese soup stock)
  •  eggs
  •  beni shoga

Other Ingredients

  •  1 large cabbage 
  • sliced pork belly (or any preferred meat. Try smoked salmon, tempura squid, bacon, or mushroom for a vegan/vegetarian option.)
  •  Otafuku Okonomiyaki Sauce (or Vegan Otafuku Okonomiyaki Sauce)
  • oyster sauce, ketchup, worcestershire sauce


  •  Okonomi sauce
  •  kewpie (Japanese Mayonnaise)
  •  dried bonito flakes (skip for vegan/vegetarian option)
  •  aonori 
  •  green onions/scallions
  •  beni shoga (pickled red ginger)


        In a large bowl, combine Otafuku Okonomiyaki Flour with dashi and eggs and mix. Add minced cabbage, chopped beni shoga and mix again. (For best results, let the batter sit in the fridge overnight, or for at least an hour)


        In a large pan, add oil on medium heat. When the pan is hot (400ºF or 200ºC), spread the batter in a circle. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes. Flip over one last time and cook uncovered for 2 minutes.


        Here are the ingredients for toppings. Apply the okonomiyaki sauce with a brush or spoon, add kewpie, and sprinkle dried bonito flakes and aonori. Throw some chopped green onions, and pickled red ginger on top for garnish.