Okonomiyaki 2-Ways

Give store-bought pancake mix a whole new purpose with these Japanese savory pancakes.


  • Osaka style:
  • ¾ cup pancake mix
  • 2 eggs
  • ½ cup instant dashi stock (hot water + ½ tsp dashi powder)
  • 4 cups green cabbage, shredded
  • ¼ cup raw shrimp, cleaned and roughly chopped
  • ¼ cup boiled octopus, chopped
  • 4-6 pieces of thinly sliced pork belly
  • Hiroshima style:
  • ½ cup pancake mix
  • ½ cup + 2 tbsp water
  • 2 cups green cabbage, shredded
  • 1 cup bean sprouts
  • 4-6 pieces thinly sliced pork belly
  • 1 pkg yakisoba noodles
  • 1 egg
  • Bonito powder
  • For both:
  • Oil for the pan
  • Okonomiyaki sauce
  • Japanese mayo
  • Bonito flakes
  • Aonori powder
  • Scallions, chopped
  • Pickled red ginger


  1. Osaka style: In a bowl, combine pancake mix, cooled dashi stock, and eggs. The mix in cabbage, shrimp, and octopus until well combined. Heat a nonstick pan or griddle on medium heat and drizzle with oil. Transfer the mixture onto the pan and use spatulas to shape everything into a flat round. You may divide the mixture to make smaller okonomiyaki. After a few minutes, top with pork belly slices. When the pancake is slightly browned underneath, use spatulas to swiftly flip it over. Continue cooking for about 5 minutes. Flip over one final time to fully brown the bottom. To serve, transfer to a plate and drizzle okonomiyaki sauce and Japanese mayo. Then top with aonori powder, bonito flakes, scallions, and pickled red ginger.
  2. Hiroshima style: In a bowl, combine pancake mix and water. Heat a nonstick pan or griddle to medium. Pour a ladle of the batter into the pan (reserve some for later) and use the bottom of the ladle to spread the mixture into a thin crepe-like shape. Sprinkle with bonito powder and top with a layer of cabbage, followed by scallions, bean sprouts, and more bonito powder. After a minute, top with pork belly slices and drizzle the rest of the batter on top. Use two spatulas and flip everything over and immediately push the ingredients together to form a round. In another pan, heat a drizzle of oil and add yakisoba noodles with a drizzle of okonomiyaki sauce and bonito powder. Stir and cook, until well combined. Form the noodles into the same size round as the pancake and allow to brown on the bottom. Scramble egg in a bowl and pour over the noodles. Flip over once and cook for another minute. Transfer the layered pancake on top of the noodle and egg layer and continue pressing and shaping to maintain the round. Flip everything over and transfer to a plate. Add the same toppings as the Osaka-style okonomiyaki.