Weeknight Cooking

Ivan Orkin's Savory Pancakes (Okonomiyaki)

October  4, 2022
9 Ratings
Photo by Food52
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4 as a drinking snack
Author Notes

If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of. (As you might guess it's usually something you scarf down during a night of drinking.) Okonomiyaki are well loved all over Japan, but Hiroshima and Osaka are especially famous for their regional versions. There, these pancakes can grow to several inches in thickness and normally come garnished with copious squiggles of Kewpie mayo and Bull-Dog sauce, as well as katsuobushi (bonito flakes) that wave and wilt in the steam , as thought they have a life of their own.

We lived in Tokyo, where the okonomiyaki tend to be a more spartan affair. This version is made only with cabbage and thin slices of pork belly, but feel free to gussy it up with whatever you like (or make it vegetarian by omitting the pork belly and katsuobushi). It's mercifully simple and can be prepared with minimal fuss, even after partaking of a couple adult beverages.

Recipe excerpted with permission from The Gaijin Cookbook, published by Houghton Mifflin Harcourt 2019, RRP $30.00 hardcover. —Food52

What You'll Need
Watch This Recipe
Ivan Orkin's Savory Pancakes (Okonomiyaki)
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon vegetable oil (plus an additional 2 tablespoons if making a vegetarian version)
  • 2 1/4 cups tightly packed shredded green cabbage
  • 11 ounces thinly sliced pork belly or uncured bacon
  • Garnishes
  • Kewpie mayonnaise
  • Bull-Dog tonkatsu sauce
  • Aonori (powdered dried green seaweed)
  • Chopped scallions
  • Katsuobushi (bonito flakes)
  1. Combine the flour, baking powder, sugar, and salt in a medium bowl. Whisk the egg and 1 tablespoon oil together with 3/4 cup water in another bowl. Add the wet ingredients to the dry and mix briefly until most of the lumps of dry flour are gone. Fold in the shredded cabbage.
  2. Set a nonstick skillet over medium-high heat and lay 3 strips of pork belly or bacon next to each other in it. Once the pork begins to sizzle, let it cook for 2 minutes to render some of the fat. Spoon half the batter on top and spread into a 1/2-inch-thick layer. (If you're making a vegetarian version, coat the pan with a tablespoon of vegetable oil before adding the batter.)
  3. Cook for 3 to 4 minutes, then sneak a peek underneath. Once the bottom is crisp and brown, give the pancake a flip with a spatula. Do it confidently and quickly to avoid making a mess. Cook for another 3 to 4 minutes, until the okonomiyaki is golden brown on both sides. The inside should be cooked through, but it's fine if it's still a bit moist—the cabbage will give up a fair amount of water.
  4. Slide the okonomiyaki onto a plate and top freely with squiggles of Kewpie mayo and Bull-Dog sauce. Sprinkle with aonori, scallions, and a big handful of katsuobushi (unless you've made a vegetarian version). Serve immediately, then use the remaining pork and batter to make and serve the second okonomiyaki.

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27 Reviews

Cindee12 January 17, 2024
Looks like this link will lead to the original recipe:
charity June 13, 2023
Same as everyone else. Please put back the original recipe! There's no point in being able to save recipes if someone changes them when you are not looking.
K February 13, 2022
I also was looking for Midge’s recipe… and this was not it. Where did Midge’s recipe go?! Why are we linked here instead — even when I go to Midge’s user page and look at her recipes? So many questions
kamarlowefleet January 15, 2022
Where's Midge's recipe ?? I need that and NOT this one!!
Alaethia D. October 27, 2022
OMG me too! I can't use pork and definitely had one with fish.
Summer O. March 11, 2023
Agreeing with everyone here - wish I had printed Midge’s original recipe. Take it down if you aren’t going to link to the correct recipe.
OkonomiyakiBAD January 8, 2022
I’ve never ever left a comment on a recipe in my entire life. This recipe is absolutely horrendous. There is no way that you make it like this and are happy with it. Truly disgusting.
emcsull December 18, 2021
BRING BACK MIDGE ! I just spent 10 minutes looking for the recipe again, because I forgot I had gone through this in September. Seriously, folks !
nberry July 14, 2021
Here's a link to Midge's recipe: https://web.archive.org/web/20160628033509/http://food52.com/recipes/12352-okonomiyaki
emcsull September 15, 2021
thank you so much for posting this link, I was horrified to find this instead of Midge's recipe. Printing it POSTHASTE so I will have it in the future. What the heck is going on ?!?
becky October 5, 2021
Thank you!! I don't understand why her recipe was replaced with this!
Greengage October 25, 2021
Thank you so much for this. I’m also mystified. This recipe has been a go-to for ages—I thought I was losing my mind. The replacement was NOT good for me—super doughy and heavy. Going back to the OG!
kiki January 13, 2022
I just love you! I didn't print the recipe and have been devastated for a year. I've tried to replicate the sauce too. Both failed. Thank you obi-wan.
Caroline July 9, 2021
I too sought Midges recipe with shrimp ? Is there an explanationI? I no longer trust this site because this is not correct recipe. Why did they substitute with someone else’s recipe ?
Luckily I remembered I had printed a copy
arcane54 March 26, 2021
I’m trying to link to Midge’s recipe and I keep getting this one! What gives Food52???
Kristen K. April 1, 2021
Same! I've been off shrimp for a few years and tonight Midge's pancakes were going to put that bad shrimp in the rearview mirror.
Laurie I. April 25, 2021
This is very disappointing. I got cabbage in my CSA this week and bought shrimp to make this recipe (Midge's version.) I especially don't like clicking on a link to Midge's recipe and being taken here. Bad move Food52.
Vbrigham May 1, 2021
Same! I was going to send it to my daughter. Luckily for me, I’ve made the recipe enough to remember the broad outlines: 5 eggs, 1/3 c flour, 1 t salt, 1 t soy sauce, 1 t toasted sesame oil for the batter. I use whatever veggies I have on hand, but usually cabbage and onions, and whatever else seems good for variety. The sauce is 1/2 c mayo, 2 T soy sauce, 2 t sriracha. And a big downvote to Food52 for the bait and switch.
MrsWheelbarrow June 21, 2021
Thank you
nberry July 14, 2021
Thank you very much for posting this. I am so disappointed that Midge's recipe was disappeared, but am more upset that the link was replaced. I had put this in my favourites and it never occurred me to that if they took the recipe down, they would replace it with another link. I therefore was blindly following it, thinking, "I don't remember two bowls or adding water....." and then wound up with something that didn't taste at all like what I was expecting. I LOVE Midge's version and am glad that it is not completely lost.
emcsull September 15, 2021
very bad style. Very bad.
judy July 23, 2020
So good. A good batter for just about any veggies in the fridge. I also like green onion in this. A riff on Chinese scallion pancakes. All the various accompaniments make a variety of options reasonable. Thanks.
George S. April 16, 2020
This recipe omits the water!!!
Rochelle March 18, 2020
Delicious! I've deleted my other Okonomiyaki recipes. The only topping I didn't have was the Aonori. Very easy to make, and will do again.
Mrs C. January 23, 2020
I just made these with several substitutions (red cabbage, home cured bacon, leek greens, nori, homemade 'Bull Dog Tonkatsu sauce' etc...).
I DID have seconds & I'll be heading out to the local specialist markets to source Ivan's ingredients for the authentic version very soon.
I can't thank you enough!
Jdtirado January 26, 2020
How was it?
Mrs C. January 26, 2020
Delightful and interesting. I might have had the mixture spread a little more deeply in the pan than would be ideal. I'll change that next time. Papa Bear was enamoured.
Very simple to make. They were great when reheated in a skillet the following day.
I haven't reached the specialty markets to get Ivan's ingredients yet.
First draught was VERY nice though.