Traditional Japanese Okonomiyaki
A savory pancake with a crispy exterior and tender interior, topped with umami-rich ingredients and grilled to perfection. This japanese-inspired asian ready in about 30 minutes pairs okonomiyaki mix, shrimp, pork belly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup rice flour, 1/4 cup wheat flour, 1/2 cup water, 1/4 tsp salt batter (rice flour, wheat flour, water, salt)
- 1/2 cup okonomiyaki mix
- 1/2 lb shrimp
- 1/2 lb pork belly
- 4 nori sheets
- 4 scallions
- 2 tbsp soy sauce
- 1 tbsp koikuchi soy sauce
- 1 tbsp miso paste
- 2 tbsp vegetable oil
Instructions
- Step 1: In a bowl, mix rice flour, wheat flour, water, and salt to form a thick batter. Let rest 10 minutes.
- Step 2: Heat vegetable oil in a large skillet over medium heat.
- Step 3: Add 1/3 cup batter and spread into a round shape.
- Step 4: Top with okonomiyaki mix, shrimp, pork belly, nori, and scallions.
- Step 5: Pour 1 tbsp soy sauce and 1 tsp miso paste over the mixture.
- Step 6: Cook 5 minutes until edges are golden.
- Step 7: Flip and cook 2-3 minutes until bottom is crispy.
- Step 8: Serve with additional soy sauce and pickled vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Japanese Okonomiyaki take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Japanese Okonomiyaki?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okonomiyaki mix from drying out.
Can I substitute ingredients in Traditional Japanese Okonomiyaki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Japanese Okonomiyaki for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Traditional Japanese Okonomiyaki?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
