Sometimes, breakfast or lunch just needs to break the rules a little. I said it and I stand on business! Okonomiyaki is my go-to for those days, because it’s hearty, customizable, and honestly feels like the most fun kind of comfort food. Think of it as a savory Japanese pancake: shredded cabbage, eggs, a bit of flour, and whatever toppings your heart desires. Crispy edges, soft middle, and all the flavor you could want in a single pan.
The best part? It’s endlessly flexible. Add shrimp, toss in bacon, keep it vegetarian, pile on scallions, drizzle with mayo and okonomiyaki sauce – you really can’t go wrong. It’s quick, filling, and the kind of dish that makes breakfast feel like lunch and lunch feel like dinner. Basically, it’s an all-day winner.
Ingredients (2–3 servings)
- 2 cups finely shredded cabbage
- 2 eggs
- ½ cup all-purpose flour (or rice flour for lighter texture)
- ¼ cup water or dashi (Japanese broth)
- 2 tbsp chopped green onions
- 1 tsp soy sauce
- A pinch of salt and pepper
Optional add-ins: shrimp, bacon, thin pork slices, or just keep it vegetarian.
Toppings (choose your favorites):
- Okonomiyaki sauce (or mix ketchup + Worcestershire + soy)
- Extra green onions
- Nori flakes
- Bonito flakes (katsuobushi)
Instructions
- In a large bowl, whisk together flour, eggs, water/dashi, soy sauce, salt, and pepper until smooth.
- Fold in shredded cabbage and green onions. Add shrimp or bacon if using.
- Heat a non-stick skillet with a little oil over medium heat. Spoon in batter to form a thick pancake, about 1–2 cm thick.
- Cook 4–5 minutes on one side until golden and set, then flip carefully and cook another 4–5 minutes.
- Transfer to a plate and top generously with okonomiyaki sauce, and your choice of garnishes.
Notes
Crispy edges + soft, savory middle = pure happiness. This recipe is your canvas: whatever toppings you dream up, okonomiyaki will probably handle them.
