By • June 7, 2011 • 423 Comments

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Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. This is by no means authentic and there are a ton of variations, but it sure hits the spot. - MidgeMidge

Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. The savory batter is enriched with a dash of sesame oil and soy sauce, and the accompanying soy and sriracha mayo is a zippy accent -- we tore off bite-sized pieces of pancake and dunked them in the sauce before gobbling them down. - A&MA&M

Makes roughly a dozen pancakes depending on their size


  • 1/2 cup mayonnaise
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha, more or less to taste


  • 5 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt
  • 1/3 cup AP flour
  • 2 cups cabbage, shredded with a mandoline or finely chopped
  • 1 bunch scallions, trimmed and chopped
  • 3/4 cups (roughly) baby or chopped shrimp
  • canola oil for frying
  • 1-2 tablespoon toasted sesame seeds
  • bonito flakes (optional)
  1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Tags: japanese, savory

Comments (423) Questions (14)


10 days ago taxidog

Wow was this good! I had everything but the shrimp on hand but will definitely get some for next time. Thanks for this recipe. BTW, Alton Brown's recipes often called for AP flour on "Good Eats". Surprising to see these reactions to a simple abbreviation-there isn't much snarkiness on this site. That's one of the things I love about it.


9 days ago Sharon

Sssshhh....please don't mention AP again.


10 days ago MKM

Love the recipes on the site, but cannot access ingredients as the photo covers the beginning of the list. I go to other sites and figure it out but how do I eliminate that obstruction?


10 days ago asshueco

I always use BS flour and LMAO eggs for JAPANESE recipys


10 days ago Sharon

You are TOO cute. LOL.


10 days ago tammy

I was in Japan ten yrs ago also and had these. Been looking for the recipe ever since. Thank you so much. Tammy


22 days ago LeeLeeBee

This recipe has become one of our go-to weeknight staples - it's SO good. Last week, we tried the okonomiyaki at Xiao Bao Biscuit in Charleston, which get rave reviews, but we like these better!


19 days ago Midge

Thanks so much LeeLeeBee! I live in Charleston and Xiao Bao is one of my favorite restaurants. Their okonomiyaki is way different than this recipe I think, but different-amazing all the same


19 days ago Midge

What I meant to say that it's amazing and I can never resist ordering it but I still make this at home.


29 days ago Diane

Hello everyone~~This is my first time at this site, and I must say, I've never read so many rude comments. I would love to make this, and after reading all of the comments about the shrimp, where exactly does it state in the directions just how to do it? Thank you


29 days ago TiggyBee

Hi Diane - just add the already cooked shrimp to the batter. If you're using bay shrimp, normally it's sold cooked. Whatever protein you decide to use, make sure it's already cooked. This is a wonderfully forgiving recipe as well as one that lends itself to your own creativity. Rude comments, that's the internet! This is generally a lovely community. Stay awhile.


29 days ago TiggyBee

I should add that I've also made this with really big tiger prawns that I just chopped up raw and they cooked just fine, added to the batter. Hope this helps!


29 days ago Sharon

Welcome, Diane! This is a wonderful site so don't be scared off. Any unpleasantness was generated by the rude comments of only TWO PEOPLE. As in society at large, that's all it takes. Hopefully, they have been chased off and we can all enjoy exchanging ideas about what we all love....food and cooking!


about 1 month ago Chris Hale

The recipe and description sounded wonderful but I found both the recipe and the sauce way too salty. I cut the salt in the pancakes to 1/2 tsp and it was still too salty. And next time I will use much less soy sauce with the mayo.


about 1 month ago Jen Bonoma

Love this recipe! It is becoming a staple in our household for a easy and delicious weeknight meal.


about 1 month ago Midge

No need to pre-cook the shrimp. And, whew, who knew using the term AP flour could be so contentious? I'd nix it but I don't see an edit option on the recipe anymore.


about 1 month ago Tina Heaney Birdsall

Interesting. I didn't precook the shrimp but cut it up the way my Japanese friends do and cooked it all together. Worked out great!


about 1 month ago zeldie

Just throw it all into a bowl (shrimp should be precooked) mix till all is incorporated and fry up.


about 1 month ago David

Slightly confused about the methodology. Do you cook the batter first with the shrimp and scallions the adding the cabbage. I found myself turning the batter on its self as you would do with omelets . But really good will make again


about 1 month ago jenny.g

Try using less eggs than this recipe calls for (2 is plenty) so it will turn out more like a pancake/fritter than an omelet. Cook all proteins first, then mix everything all together before cooking. (at least, this is how I do it). Again, I highly recommend everyone searching out okonomiyaki flour.


2 months ago ChuckB

Made this the other night but used 2 eggs instead of 5, it makes it a little thicker but in my mind more like the ones I had in Japan. Not to add fuel to the Flour issue but I used Whole Wheat flour which in my opinion was a bad choice so I would stick to "regular, non-rising" flour. Did make this sauce and it was delicious, also found Okonomiyaki sauce at my local Asian Market which brought it all home! Off to Japan next week and looking forward to eating more Okonomiyaki!!


2 months ago Sky

That's it I'm outta here. Stop cooking up a tempest in a teapot and get on with what we enjoy in life. Cooking.


2 months ago Sharon

Oh, get off your high horse. It is NOT basic. Some of us actually learned how to spell out words in school. There was intelligent life before texting. And for your information, I've been a chef for 33 years and have NEVER seen or heard ANYONE use the term AP before. My collegues are not too lazy to say or write “all purpose.” So please take your pretentious swagger somewhere else. We are not impressed.


2 months ago Sharon

This is in response to the comment by: M738


2 months ago Terry Miller

I've had enough of the bickering and am dropping off this thread. I had Okonomiyaki often in Japan and loved it. (Great with a bowl of Nori Cha.) Many of you have posted some wonderful variations here and I want to try some of them but I've had it with the food arrogance.


2 months ago lastnightsdinner

Hm. I'm wondering if a glossary of commonly-used culinary terms/abbreviations might be useful on the site?


2 months ago Ann-Marie D. Nguyen-Shavurova

In the US included - in all my years of life, until this recipe, I've never seen 'AP Flour' written ever. As much as I love Food52, these abbreviations are really pissing me off.


10 days ago akindofmagick

I haven't read much of this thread (and I'm stopping right here, right now), but Julia Child uses "AP Flour" in her cookbooks and on her shows. The term is at least 40 years old, probably considerably older.


2 months ago snowmoonelk

@M738 Oh dear! Perhaps you are in the wrong job, I don't need someone like you judging me when we come to your restaurant! Call me old fashioned, but I go to eat not to be tested on my food knowledge or lack thereof.

For your information, in the UK, we do not use the abbreviation AP as there is no such thing over here as All Purpose flour. We have plain and self raising.

So, take a deep breath and reserve your anger for something more important.