Osaka-style okonomiyaki from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Accompaniments: Yakisoba

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground pok for pork belly.

  • Lafro on April 17, 2026

    Very easy. I needed to add a little more water to incorporate everything but it turned out really well. Would make it again.

  • Delys77 on February 07, 2025

    At first I thought the flour age water mixture wasn’t going to incorporate but it did. I was short on time so I made 3 and was ok flipping them, but I used a crepe Ian so it was easy to get in there a flip. Popular with all and very easy. Used ground pork.

  • CaffeineRage on April 10, 2023

    Agreed with Steephenn, a bit tough to flip. I would suggest going for five instead of four pancakes. It is running the edge of just enough batter to hold everything together, make sure you don't add more cabbage than is called for in the recipe. Very good overall, I made an okonomiyaki sauce and kewpie style mayo from the website One Cook Book to go along with it.

  • Stephenn31 on January 17, 2023

    Delicious! I had trouble flipping the cabbage but that was my fault

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Reviews about this recipe

  • Serious Eats

    The finished dish may look elaborate, but there's really not much to cooking good okonomiyaki. Flipping them is almost as easy as a regular ol' American pancake.

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