Okonomiyaki: The Japanese Pancake Recipe

By Janness Koh

I’m a huge fan of Japanese food and one of my favourites other than tako yaki, will be okonomiyaki, the Savoury japanese pancake! So one day, as I was browsing in Daiso, a Japan goods store where you can find anything you can think of at SGD $2 and I saw a packet of okonomiyaki flour mix.

Well, not a lot of restaurants here serves that and my craving for okonomiyaki was turned on upon seeing that packet of flour mix. I decided to attempt in cooking it, and I must say it was a huge success. I have been cooking it myself ever since.

The concept is that you can basically add anything you want for this, seafood, bacon, meats, and etc. I went with the classic choice of seafood. You will be able to find the octopus from sushi section at Isetan Supermarket while the flour mix, bonito flakes, and dried sea lettuce from Daiso. I also added some shredded cheddar cheese for flavour but that is optional.

Serving Size: 2
Prep time: 10 minutes
Cook time: 15 minutes

1/2 pack of okonomiyaki flour mix
1/4 cabbage shredded
2 eggs
150ml water
1 pack bonito flakes
2 tablespoons dried sea lettuce
2 large prawns
3 crabsticks
Portion of octopus
Okonomiyaki sauce
MayonnaiseOkonomiyaki Japanese Pancake Ingredients


Add the flour, eggs, and water in a large bowl and mix well, followed by the rest of the ingredients.

Using a skillet pan, heat some oil and spoon the mixture to form a nice round shape (you can cook the whole mixture into 1 big pancake or 2 small ones which is easier to cook).

Flip the pancake over after a few minutes, make sure both sides are golden brown and pancake is cooked through. (I like mine crispy!)

Transfer cooked pancake onto a plate, squeeze okonomiyaki sauce and mayonnaise to cover the pancake, garnish with dried sea lettuce.

Bon appetit!Cooked Okonomiyaki

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