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Okonomiyaki (Vegetable Japanese Griddle Cake)

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“Okonomiyaki means "what-you-like-grilled". You can add anything you like to the batter. It's quite versatile. This is the recipe based on the Otafuku brand Okonomiyaki sauce package minus the meat.”
4 griddle cakes

Ingredients Nutrition

  • 1 cup all-purpose flour or 1 cup okonomiyaki flour, if you can find it
  • 34 water or 34 dashi stock, if preferred
  • 3 eggs
  • 10 large cabbage leaves, chopped or 500 g cabbage
  • 2 stalks green onions
  • 1 12 tablespoons vegetable oil
  • 12 cup okonomi sauce
  • 8 ounces sliced mushrooms
  • 14 cup japanese mayonnaise
  • 2 tablespoons nori, flakes
  • 2 tablespoons bonito flakes
  • 1 tablespoon tempura batter (cooked and crumbled)


  1. Mix flour with water in medium size bowl.
  2. Stir eggs and vegetable ingredients in the batter.
  3. Heat oil on a griddle, a hot plate, or in a large skillet.
  4. Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
  5. Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
  6. Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
  7. Top the griddle cakes with the remaining ingredients evenly.

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