Authentic okonomiyaki with aonori and pickled ginger recipe

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Nothing beats making your own fresh okonomiyaki because that way, you can put on whatever you like, which is really in the spirit of what it stands for.

There are some delicious combinations, though, so that’s why I’ve got this aonori and pickled ginger recipe for you, and you can change it up once you’ve made it a few times!

Easy Okonomiyaki recipe you can make at home

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Authentic okonomiyaki aonori and pickled ginger recipe

Joost Nusselder
Delicious savory Japanese pancakes you can top with a lot of your favorite meats and fish!
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Japanese
Servings 1 people


  • Teppan plate
  • or: very large skillet


Okonomiyaki batter recipe

  • 3.5 ounces okonomiyaki flour
  • 3.5 ounces water
  • 1/4 cabbage head
  • 1 spring onion
  • 2 strips bacon

Okonomiyaki toppings recipe

  • Mayonnaise
  • Okonomiyaki sauce
  • Bonito flakes
  • Aonori seaweed for that extra crunch
  • Some pickled ginger
  • Tenkasu (ready-made tempura flakes)


  • Pour the specially-made okonomiyaki flour into a medium-size bowl. Add water and mix thoroughly. Set it aside for later use.
  • Start chopping your green onions and cabbage into small slices and put them into the bowl where the batter mix is.
  • Toss in the egg with the batter mix. Try not to mix too much, as you may not get the desired result for your batter.
  • Heat up the skillet or teppanyaki and pour some vegetable oil over it. Set to high heat. Now pour the okonomiyaki batter mix into the teppanyaki and use the heat to form a circular shape from it, just like how you'd make a regular pancake. Allow it to cook for about 3 – 4 minutes and see if the bottom becomes brown in color.
  • Now you may add the bacon strips (or other toppings of your choice; bacon, shrimp, or squid would be good) before you flip the pancake over. Let the other side of it cook for another 3 – 4 minutes until it also becomes brown in color. In order to keep the pancake light and fluffy, just let it cook on its own and don't try to press it down with the spatula.
  • Once cooked, transfer it to a large plate and then add condiments, such as okonomiyaki sauce, aonori seaweed, bonito flakes, pickled ginger, and tenkasu tempura flakes.


• In case the specialized okonomiyaki flour isn’t available in your area, just use ordinary flour and mix it with 1 tsp baking powder and 2g of dashi stock powder. You can, of course, buy the flour online (link here below the recipe).
• If you want to cook the Hiroshima-style okonomiyaki, fry up yakisoba noodles in a separate skillet or another space in the teppanyaki while one side of the pancake is still being cooked. Then flip the pancake on top of the noodles in order to cook the other side.
• Once your okonomiyaki is almost done, break an egg on top of it and cover it with a lid in order to steam-cook the egg. After 1 – 2 minutes, remove it from the teppanyaki grill and serve with the egg yolk almost viscous.
Keyword Teppanyaki
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Okonomiyaki cooking tips

The key to making great okonomiyaki is all in the batter. Make sure to whisk it well so that it’s nice and smooth.

Another important tip is to ensure your pan is nice and hot before cooking the okonomiyaki. This will help to create a crispy exterior.

When it comes to toppings, feel free to get creative! Whether you like your okonomiyaki with just a simple sauce or loaded with all sorts of toppings, the possibilities are endless.

  1. Cook the ingredients that aren’t used for the batter first. Start putting the beef, pork, squid, shrimp, octopus, and vegetables on the teppanyaki grill and fry them for 2 – 3 minutes.
  2. Arrange the scattered ingredients into a circle. Use the hera (small spatula-shaped spoon) to chop and form the ingredients into a circular form.
  3. It’s time to pour the batter in. Make a hole in the center until the first ingredients form a donut shape and then pour the dashi batter in approximated amounts just enough to mix them together thoroughly without spilling the whole thing all over the grill.
  4. Repeat the process until you’ve poured in all of the batter. Each time you repeat the process (this may take only 2 – 3 times to finish all the batter), wait for the whole mix to become viscous enough before you make a hole in the middle of it again and pour more dashi batter into it. Keep chopping the mix as you stir them over the grill so that the vegetables and the meats will be finely chopped and the whole thing becomes as gooey as possible.
  5. Add the remaining ingredients. Depending on the chef’s preferences or your own, there are other ingredients that could be included in the mix besides the basic ones. In Chef Yasutami Ōhashi’s restaurant the Hibachi and Taiyo no Jidai, for example, he complements his monjayaki with strawberries and cream! And no, you don’t eat that separately because it goes right into the monjayaki mix as well. Weird, I know, but that’s just how they do it in Japan. Meanwhile, in Tsuru-Chan’s restaurant, they complement theirs with mentaiko (salted walleye pollack roe with red pepper) and mochi.
  6. Add toppings. It’s popular to top monjayaki with cheese.
  7. Your patience will pay off! Even though monjayaki looks a lot like an omelet, you shouldn’t treat it like one. You have to patiently stir it thoroughly and not turn it into a soft-boiled egg by slacking off since the only way to eat monjayaki is by eating it while it’s still gooey or viscous. It’s no fun if you overcook it!

Finally, don’t forget to enjoy your okonomiyaki! This delicious Japanese dish is meant to be savored and enjoyed. So take your time, and savor every bite.

Can I use takoyaki flour for okonomiyaki? Tips for the right flavor

If you enjoy Asian cooking, it’s likely you have heard of okonomiyaki. This is a Japanese-style pancake that is often used in Konamon (flour-based Japanese cuisine).

Okonomiyaki flour is commonly used to prepare the dish. But what if you only have Takoyaki flour on hand? Can that be used as a substitute?

Read on to find out.

Using takoyaki flour for okonomiyaki and flavors

Okay, so now we come to the spoiler alert part of the article.

This is where we provide the answer to the question you have all been waiting for…can you use Takoyaki flour for okonomiyaki?

You can use takoyaki flour for okonomiyaki, and not only that, but you can use okonomiyaki flour for Takoyaki. However, there are some things to be aware of when switching things up in these recipes, like the spices used.

It’s best and most authentic to use specially made okonomiyaki flour to get the right flavor, and I’ll talk about those seasonings in the flour some more in this article.

My favorite okonomiyaki flour brand is this one from Otafuku.

Takoyaki flour vs. okonomiyaki flour

Okonomiyaki flour is made of unbleached wheat and soy flour and it uses spices like kelp for flavor.

It rises on its own without adding extra ingredients and it is designed to make it easy to get the thick fluffy pancakes you crave.

Takoyaki flour, on the other hand, has a well-seasoned soy sauce flavor that provides Takoyaki with the savory batter that makes it delicious.

Therefore, it may give your okonomiyaki dish a slightly different flavor. You may also have to add egg and water to get the right consistency.

Well, there you have it, the answer to your question.

There are some variations between Takoyaki and okonomiyaki flours, but they are interchangeable in their signature dishes.

How will you be experimenting with the ingredients in these exotic meals?

Read more: how to make the best okonomiyaki sauce to accompany your dish?

How to serve and eat okonomiyaki

Usually, it’s served as a side dish to other things in the meal, like rice and a meat dish.

Okonomiyaki is such a large pancake that it’s easy to share it with the rest of the table so everyone can enjoy a piece.


You see, there are many ways to make okonomiyaki delicious, and that’s part of the fun.

So start experimenting!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.