Recipe

Bright Okonomiyaki

A crisp-edged Japanese cabbage pancake with lemony-herb yogurt sauce, scallions, and sesame. Cozy, fast(ish), and loud in the best way.

By Matt Campbell

•

4.8

Jump to Recipe

Okonomiyaki is one of those meals that makes you feel like you pulled off something special, even though it is basically cabbage + batter + hot pan confidence. Traditionally it leans rich and savory with mayo, okonomiyaki sauce, bonito flakes, and all the cozy umami toppings.

This version takes a left turn into bright and herbal. Think crisp edges, tender center, and a sauce that tastes like spring showed up early. We are doing a lemony herb yogurt drizzle, plenty of scallions, and a little sesame to keep it grounded. It is still weeknight-friendly, still uses grocery-store ingredients, and it absolutely rewards you for tasting as you go.

One note before we start: okonomiyaki is basically “as you like it,” so feel free to add shrimp, leftover chicken, or a handful of corn. The method stays the same.

Why It Works

Crisp edges, tender middle: A hot pan and a patient flip give you that snacky, golden crust without drying it out.
Bright sauce that cuts through: Greek yogurt, lemon, and herbs bring tang and freshness, so the pancake feels light but still satisfying.
Accessible pantry setup: All-purpose flour works great, and the optional dashi is there if you want a little extra savory depth.
Flexible toppings: Scallions and sesame are the baseline, but you can go full traditional with okonomiyaki sauce if you want.

Pairs Well With

Storage Tips

Okonomiyaki is best right out of the skillet, but leftovers can still be great if you reheat them like you mean it.

Fridge

Cool completely, then store in an airtight container for up to 3 days.
Keep the herb yogurt sauce separate so it stays bright and not watery.

Reheat (best method)

Skillet: Medium heat, a small slick of oil, 2 to 4 minutes per side until hot throughout and crisp again.
Oven or toaster oven: 375°F for 8 to 12 minutes on a sheet pan, or until hot throughout.
Microwave: Works in a pinch, but you lose the crisp edges. If you microwave, finish in a hot pan for 1 minute per side.

Freeze

Wrap individual pancakes tightly and freeze up to 2 months.
Reheat from frozen in a 375°F oven for 15 to 20 minutes, then crisp in a pan if you want that crunch.

Common Questions

Is okonomiyaki gluten-free?

Most traditional versions are not. You can swap in a 1:1 gluten-free flour blend and it usually works well. Keep an eye on thickness and add an extra splash of water if the batter looks too stiff.

Do I need dashi or Japanese ingredients?

Nope. This recipe is designed to work without a special trip. If you have dashi powder or granules, you can add a little for extra savory depth, but it is optional.

Why did my pancake fall apart?

Usually one of three things: the cabbage pieces are too long, the pancake is too thick, or it was flipped too early. Shred cabbage thin, press the pancake into a tight round, and wait until the bottom is deeply golden before flipping.

Can I make these ahead for meal prep?

Yes. Cook the pancakes, cool, refrigerate, and reheat in a skillet. Make the sauce up to 3 days ahead and keep it covered.

What proteins can I add?

Chopped cooked chicken, shrimp, diced ham, or even canned tuna work. Add about 1/2 cup to the batter so it stays cohesive.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Chef’s knife and cutting board
Box grater (optional, for ginger)
12-inch nonstick or well-seasoned skillet
Wide spatula (two spatulas help for flipping)
Measuring cups and spoons

The first time I made okonomiyaki at home, I treated it like a fragile omelet and it punished me accordingly. It tore, it stuck, I got impatient and flipped it too early, and I ended up eating “cabbage scramble” straight from the pan like some kind of defeated raccoon.

Then I tried again with a hotter skillet, tighter pancake, and a little more confidence. That is when it clicked: okonomiyaki likes commitment. This bright, herby version is the one I make when I want comfort food that still feels awake. It is the meal that convinces you cabbage can be exciting, which is honestly a life skill.

Bright Okonomiyaki

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 (makes 2 large pancakes or 4 small)

Ingredients

For the pancakes

4 packed cups thinly shredded green cabbage (cup measure is the main guide, about 400 to 600 g depending on shred and how tightly you pack it)
4 scallions, thinly sliced (whites and greens separated)
1/2 cup chopped soft herbs (mix of cilantro, parsley, and/or dill)
2 large eggs
1/2 cup all-purpose flour
1/4 cup cornstarch (helps with crisp edges)
1/2 tsp kosher salt
1/2 tsp baking powder
3/4 cup cold water (or seltzer for extra lightness)
1 tsp soy sauce
1 tsp grated fresh ginger (optional but excellent)
Optional: 1/2 tsp dashi powder or granules (for extra savory depth)
2 to 3 tbsp neutral oil, for frying

Bright herb yogurt sauce

1/2 cup plain Greek yogurt
1 tbsp mayonnaise (optional, adds richness like classic okonomiyaki)
1 to 2 tbsp lemon juice, plus zest from 1/2 lemon
1 tbsp chopped herbs (same mix as above)
1 tsp honey or sugar (optional, for balance)
Pinch of salt
1 to 2 tbsp water, to thin to drizzleable consistency

To finish

1 tbsp toasted sesame seeds
Extra sliced scallion greens
Optional: thinly sliced cucumber or radish for crunch
Optional: a drizzle of sriracha or chili crisp
Optional classic-style finish: store-bought okonomiyaki sauce + a zigzag of mayo

Instructions

Make the sauce. In a small bowl, stir together Greek yogurt, mayo (if using), lemon juice, lemon zest, herbs, honey (if using), and a pinch of salt. Thin with a little water until it is drizzleable. Refrigerate while you cook.
Prep the cabbage and mix-ins. Shred the cabbage thin. If the strands are long, give them a quick chop so the pancake holds together. Add cabbage to a large bowl with scallion whites and chopped herbs.
Whisk the batter. In a separate bowl, whisk eggs, flour, cornstarch, salt, baking powder, water (or seltzer), soy sauce, ginger (if using), and dashi (if using) until smooth. Pour over the cabbage mixture and fold until everything is coated. The batter should look cabbage-heavy, not soupy.
Heat the pan. Heat a 12-inch skillet over medium-high (adjust as needed so it sizzles without scorching). Add 1 tbsp oil and swirl. When the oil shimmers, you are ready.
Cook the first pancake. Pile in half the mixture (or a quarter for smaller pancakes). Press into a tight round about 1/2 to 3/4 inch thick. Cook 4 to 6 minutes until the bottom is deeply golden and you can slide a spatula underneath with confidence.
Flip like you mean it. Flip in one decisive motion. Cook 4 to 6 minutes more, pressing lightly to help it brown evenly. You want the center to look set (not wet batter) and the steam to calm down. If the pan looks dry, add a tiny splash of oil around the edges.
Finish and repeat. Transfer to a cutting board. Cook the second pancake the same way, adding more oil as needed.
Top and serve. Drizzle with bright herb yogurt sauce. Sprinkle with sesame seeds and scallion greens. Slice into wedges and eat it hot. Tasting as you go is encouraged.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes