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Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic okonomiyaki is a versatile Japanese savoury pancake that perfectly balances a crisp exterior with a soft, vegetable-packed centre. Traditionally meaning 'as you like it', this dish allows for great creativity with your choice of protein, whether you prefer succulent prawns, tender chicken, or thinly sliced pork. The combination of fresh cabbage and sweet-savoury tonkatsu sauce creates a deeply satisfying umami flavour profile that is both comforting and nutritious.

As a high-protein meal, these pancakes make for a brilliant midweek dinner or a substantial weekend lunch. Using simple shop-bought staples alongside traditional garnishes like dancing bonito flakes and nori, you can recreate a Japanese street-food favourite in your own kitchen. Serve these pancakes piping hot for a wholesome, well-balanced meal that provides a delicious twist on conventional pancake recipes.

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Ingredients for Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

  • 190g (180 g) plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoons sea salt

  • 1 large egg, beaten

  • 300ml (296 ml) whole milk or milk of your choice

  • 230g (230 g) cabbage, thinly sliced

  • 2 spring onions, white and light green parts chopped

  • 1/2 yellow, green, or red pepper, thinly sliced

  • 60ml vegetable oil

  • 230g (230 g) boneless chicken, prawns, crab, or sukiyaki-style beef or pork, cut into 1/2-inch (12 mm) pieces

  • 2 tablespoons mayonnaise

  • 2 tablespoons or more homemade or store-bought Tonkatsu Sauce

  • 120ml (4 g) bonito flakes

  • 80g (4 g) crumbled nori

How to make Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

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Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour 60ml (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place 1/4 of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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