Person holding a plate with an okonomiyaki Japanese pancake on top, covered with sauce and aonori

How to Make Osaka-Style Okonomiyaki at Home (Video + Step-by-Step)

October 21, 2025

Craving a fluffy, savory Japanese pancake loaded with cabbage and your favorite toppings? With our Okonomiyaki Set and a few fresh ingredients, you can cook restaurant-style okonomiyaki in your own kitchen. Watch the quick video below, then follow the steps.

What’s Okonomiyaki?

Okonomiyaki (お好み焼き) is a beloved Japanese comfort food often described as a savory pancake — crispy on the outside, fluffy inside, and loaded with cabbage, meat, or seafood. The word okonomiyaki literally means “grilled as you like it,” reflecting the dish’s customizable nature.

Famous in Osaka and Hiroshima, okonomiyaki is typically made on a hot griddle (teppan) and topped with a sweet-savory sauce, Japanese mayo, and bonito flakes that dance from the heat. Whether you’re craving a nostalgic Japanese street food or a fun dinner idea to share, okonomiyaki is a crowd-pleaser.

What Is the Difference Between Osaka Style and Hiroshima Style Okonomiyaki?

Both versions are delicious, but they’re made quite differently — and each region takes pride in its unique approach.

Osaka-style okonomiyaki (also called Kansai-style) is the most common and is made by mixing all the ingredients — batter, cabbage, and toppings — together before cooking, much like a pancake. This creates a fluffy, cohesive texture where everything melds beautifully. The Bento&co Okonomiyaki set will allow you to easily make this style of Okonomiyaki at home!

Hiroshima-style okonomiyaki, on the other hand, is layered rather than mixed. The cook starts with a thin crepe-like layer of batter, adds shredded cabbage and bean sprouts, then tops it with pork, a fried egg, and yakisoba noodles. The result is a taller, heartier dish with distinct textures in every bite.

If you love a light, custardy pancake texture, go for Osaka-style. If you prefer something layered and filling, Hiroshima-style is your match.

How to Make Good Okonomiyaki

Perfect Osaka style okonomiyaki has a light, custardy interior and crisp golden crust. The secret lies in the batter and the mix of ingredients.

Here’s what makes a great okonomiyaki:

Finely chopped cabbage for even texture and sweetness.
Yam powder to add fluffiness and body.
Tenkasu (tempura bits) for crunch and umami.
Don’t overmix — gently fold ingredients to keep the batter airy.
Cover while cooking to steam the inside, then flip for a golden crust.

Our Bento&co Okonomiyaki Set gives you all the specialty ingredients you need — just add fresh items from your fridge.

What’s Inside the Bento&co Okonomiyaki Set

Okonomiyaki pancake mix
Squid tenkasu (tempura bits)
Yam powder
Aonori (dried green laver)

Yield: about 2 large okonomiyaki (≈ 4 servings) per set.

What You Need to Add (Not Included)

You’ll just need a few fresh items:

Cabbage: ~300 g, finely chopped
Eggs: 2
Water: 160 ml
Protein (optional): thinly sliced pork belly or bacon (classic Osaka style), or shrimp/squid
Toppings: okonomiyaki sauce, Japanese mayonnaise, katsuobushi (bonito flakes), pickled red ginger (beni shoga), (available at most Japanese/Asian supermarkets), sliced green onions or cheese!
Cooking oil (neutral)
Tools: mixing bowl, whisk, spatula(s), 24–26 cm non-stick pan or flat griddle, lid

Okonomiyaki Step-by-Step Recipe (Osaka-style)

Make the batter (2–3 min): In a bowl, whisk pancake mix + yam powder with 160 ml water until smooth.
Add eggs & cabbage: Crack in 2 eggs, add ~300 g finely chopped cabbage and the squid tenkasu. Fold gently to keep the batter airy.
Preheat the pan: Medium heat. Add a little oil. Spoon half the batter to form a thick round (about 18–20 cm).
Add protein (optional): Lay pork belly/bacon slices (or shrimp/squid) on top of the uncooked surface. Press lightly.
Cover & cook: Cover with a lid and cook ~3 minutes until the bottom is golden and the center firms up.
Flip & finish: Flip carefully. Cook ~5 minutes until the meat is cooked and the pancake is set through.
Sauce & serve: Brush with okonomiyaki sauce, drizzle Japanese mayo, sprinkle aonori and katsuobushi. Add beni shoga and green onions. Repeat with remaining batter.