Okonomiyaki is a classic Osaka street food that literally means 'cooked as you like it'. This version combines the sweetness of prawns with the crisp texture of shredded cabbage, all bound in a light, golden batter and served with the umami-rich tonkatsu sauce and bonito flakes.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 300 g shredded white cabbage
- 200 g peeled and deveined prawns
- 150 g all-purpose flour
- 2 large eggs
- 150 ml dashi or water
- 2 scallions, finely chopped
- 30 g pickled ginger (beni shoga)
- Oil for frying
- Tonkatsu sauce to taste
- Japanese mayo (kewpie) to taste
- Bonito flakes (katsuobushi)
- Shredded toasted nori
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Peel and shred the white cabbage into thick strips; place in a colander and lightly salt it. Let it rest for 5 minutes to release excess water, then squeeze it dry with your hands. This step is crucial to prevent a watery batter and ensure the okonomiyaki holds its firm structure.
- Step 2 Mix 3 min
In a large bowl, lightly beat the eggs and add the sifted flour. Gradually incorporate the cold dashi while whisking clockwise to avoid lumps. The consistency should resemble a thick crepe batter; if too thick, add a splash more liquid.
- Step 3 Mix 2 min
Fold in the drained cabbage, chopped scallions, and pickled ginger. Mix gently with a silicone spatula just until combined to prevent overactivating the gluten, keeping the final texture light and airy.
- Step 4 Pan 4 min
Heat a non-stick or cast-iron skillet over medium-high heat with a thin layer of oil. Pour the batter to form 4 individual pancakes about 10 cm wide. Press the cabbage lightly with a spatula to compact it evenly and cook undisturbed for 4 minutes until edges turn golden.
- Step 5 Pan 4 min
Carefully flip with a wide spatula and add the sautéed prawns to the center of each okonomiyaki. Cook for another 4 minutes over medium heat until the center sets completely and the base becomes crispy. If the pan is too large, reduce heat to prevent burning the edges.
- Step 6 Serve 2 min
Transfer the okonomiyaki to a cast-iron plate or warm plates to retain heat. Generously drizzle with tonkatsu sauce in a zigzag pattern, top with Japanese mayo, bonito flakes that will dance from the heat, and shredded nori. Serve immediately to enjoy the contrasting textures.