Homemade Pasta - Recipes by Love and Lemons
Fresh pasta is SO easy to make! This homemade pasta recipe uses just 4 ingredients - flour, eggs, olive oil, and salt - and it comes out perfect every time.
okonomiyaki
This homemade pasta recipe is our new favorite cooking project! Lately, Jack and I have been spending even more time than usual in the kitchen, experimenting with bread, baked goods, and even <anchor>okonomiyaki</anchor>. But we keep coming back to homemade pasta. It’s super fun to make together, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either. 🙂
Okonomiyaki Recipe - Love and Lemons
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# Okonomiyaki

This okonomiyaki recipe proves that weeknight dinners don't have to be boring! It cooks in a flash, and it's healthy, delicious, and super fun to make.



Okonomiyaki recipe

When you think of pantry recipes, okonomiyaki might not be the first thing that comes to mind. It certainly wasn’t for Jack and me. Over the last few weeks, we cooked our way through a whole slew of bean recipes, rice recipes, and pasta recipes before it dawned on us that we had everything we needed to make this popular Japanese street food right in our kitchen!

Jack and I first tried okonomiyaki on a trip to Japan nearly ten years ago, and we’ve loved it ever since. If you’re not familiar with it, it’s sort of a frittata-like Japanese savory pancake made with cabbage, scallions, and assorted meat or seafood (Jack often calls it a cabbage hashbrown). This homemade version isn’t entirely authentic, but it’s healthy, delicious, and so darn easy to make. If you’re looking for a fun cooking project that doesn’t require hours in the kitchen, you have to try this okonomiyaki recipe!

okonomiyaki ingredients

## Okonomiyaki Ingredients

The first time I tried okonomiyaki, Jack and I were in Hiroshima. In Hiroshima-style okonomiyaki, layers of fried vegetables, meat, seafood, noodles, and eggs top a thin flour pancake. It’s delicious, but it’s tricky to replicate on a regular stove at home.

Instead, my recipe is a riff on Osaka or Kansai-style okonomiyaki. In this style, the ingredients are all mixed together. Typically, they include cabbage, green onion, and some combination of meat and seafood like pork belly, octopus, squid, or shrimp. Of course, my recipe is vegetarian, so you won’t find any meat or seafood here.

Okonomiyaki recipe ingredients

Instead, I mix together lots of shaved cabbage, scallions, and panko breadcrumbs. Then, I tie it all together with a few beaten eggs. It’s super easy and super tasty too. 🙂

Cabbage and scallions in a bowl

## Toppings

Once you’ve cooked your okonomiyaki, it’s time for the fun part: the toppings! In Japan, it’s traditionally topped with okonomiyaki sauce, drizzles of Kewpie mayo, dried seaweed flakes, and bonito flakes. At home, I like to use these ingredients:

- Vegan Worcestershire sauce – Traditional okonomiyaki sauce contains oyster sauce, so it isn’t entirely vegetarian. Instead, I top mine with Annie’s vegan Worcestershire sauce. It actually has a fairly similar ingredient list to regular okonomiyaki sauce, but it’s entirely plant-based! Its sweet umami flavor is fantastic in this recipe. If you can’t find it, use a drizzle of tamari or soy sauce instead.
- Mayo – If you can find Kewpie mayo, I highly recommend using it here. It’s made with rice vinegar, so it really complements the Japanese flavors in this recipe. Otherwise, Sir Kensington’s is my go-to because it has great flavor as well.
- Nori – Nori keeps for months in the pantry, so I almost always have it on hand. Its umami flavor really takes this recipe over the top.
- Pickled ginger – It adds a sweet, tangy pop of flavor.
- Sesame seeds – Sprinkle them on top of the pancake to add toasty, nutty crunch.
- Extra scallions and microgreens – Because I can never resist topping anything with fresh garnishes!

Use all of these toppings, or just choose a few. Then, dig in, and enjoy!

Egg, cabbage, and scallions in a bowlOkonomiyaki recipe batter

## Okonomiyaki Recipe Tips

- Shred the cabbage finely. These come out best when they’re made with really thin shreds of cabbage. If your cabbage is too chunky, they won’t hold together well, and they’ll have a denser, less delicate texture. I always use my mandoline when I make this recipe. If you don’t have one, finely shred the cabbage in a food processor or with a sharp knife.
- Don’t pack it down too much. When you add the mixture to your skillet, gently press it down with a spatula until it’s about 1/2 inch thick. Your goal is just to get the loose mixture to come together. Don’t press it down too much, or your okonomiyaki will be dense.
- Eat it right away. Like many egg-based dishes, okonomiyaki is best hot off the stove.

Okonomiyaki

## More Favorite Japanese-Inspired Recipes

If you love this okonomiyaki recipe, try one of these Japanese-inspired recipes next:

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## Okonomiyaki

rate this recipe:

4.94 from 134 votes

Prep Time: 10 minutesmins

Cook Time: 15 minutesmins

Total Time: 25 minutesmins

Serves 2

This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

### Ingredients

#### For serving

- Vegan Worcestershire sauce, Annie’s recommended
- Mayo, Sir Kensington’s or Kewpie recommended
- Sesame seeds
- Pickled ginger
- ½sheet nori, sliced**
- ½cupmicrogreens, optional

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### Instructions

- In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).

- Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.

- Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

### Notes

*I like to shred my cabbage on a mandoline to get thin, even-sized shreds.

**Use scissors to cut nori into thin strips.



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### 113 comments

4.94 from 134 votes (90 ratings without comment)

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1. Jessica

09.09.2024

5 stars

SO good and easy. Added one extra egg to help it stick together better. Thought we were going to have leftovers, but we ate all of them because they were so good.

2. Terri

08.15.2024

5 stars

We loved these! I added togarashi at the end, will definitely be in rotation.

- Phoebe Moore (L&L Recipe Developer)

  08.16.2024

  So glad you loved the recipe, Terri!

  Reply ↓

3. Jennifer

08.09.2024

5 stars

First time making, and they had a lovely crisp tender texture. Not sure if this is right, but certainly not complaining about it. I topped with kewpie, sriracha and some hot honey drizzle as well as nori and toasted sesame seeds. Definitely a new hyper fixation food!!

4. Erika Chalker

08.05.2024

I would have made this as your recipe sounded as if it was going to be simple and easy to follow to get a good approximation of okonomiyaki. But sorry, the design of the page with so much white space and having to scroll endlessly to get the necessary information, intrusive elements appearing and disappearing, etc was so irritating that I gave up. Shame but I thought I’d let you know because your actual content seemed appealing.

5. Mitsi

08.03.2024

5 stars

I added a few dashes of Suzie’s worchestershire sauce before mixing everything together and it turned out very good. I will definitely add this to the rotation!! The okonomiyaki can easily be topped with all sorts of things. Time to get creative!

6. Carla @ Foodie Digital

07.25.2024

5 stars

What to do with a farmer’s market bounty which included cabbage and eggs? This recipe! The mandoline trick worked beautifully to get the cabbage shredded small. I attempted to recreate a restaurant version which used more like 1 cup of mixture at a time to make large cakes (totally possible, but low heat and patience is a must). Topped with avocado and spicy radishes.

- Jeanine Donofrio

  07.25.2024

  I’m glad you enjoyed it!

  Reply ↓

7. Lisa

07.03.2024

5 stars

These were easy to make and delicious. Definitely going on my regular rotation.

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## Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes
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