Osaka's savoury pancake: a wheat batter with grated nagaimo yam, shredded cabbage and pork belly or squid cooked on a teppan, finished with okonomiyaki sauce, Kewpie mayonnaise, bonito flakes and aonori.

Where to eat Okonomiyaki in Osaka

3 editor picks for Okonomiyaki in Osaka, ranked by editorial score. All Osaka signature dishes · Okonomiyaki across every city.

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Make it at home

Serves 230 minMedium

Ingredients

  • 150g wheat flour
  • 200ml dashi stock
  • 100g grated nagaimo yam
  • 2 eggs
  • 400g cabbage, finely shredded
  • 150g pork belly slices
  • Okonomiyaki sauce, Kewpie mayonnaise, bonito flakes, aonori to finish

Method

  1. Mix flour, dashi, nagaimo, and eggs into a loose batter.
  2. Fold in cabbage with a light hand; do not overmix.
  3. Heat a teppan or large pan on medium. Pour batter into a 20cm round.
  4. Lay pork belly slices over the top. Cook 4 minutes until the underside is golden.
  5. Flip once using two spatulas and cook a further 4 minutes.
  6. Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori.

Editor tip. Osaka okonomiyaki is thinner and fluffier than the Hiroshima version; use a higher nagaimo ratio for the characteristic spongy interior.