Don’t skimp on the condiments when serving okonomiyaki, they’re what make it the deliciously messy, casual meal it is. 






Skill level

Average: 4 (36 votes)


  • 3 eggs
  • 1 tsp soy sauce
  • ½ cup dashi stock (use chicken or vegetable stock if unavailable)
  • 1–1½ cups plain flour
  • 1 cup shredded cabbage
  • 1 small carrot, grated and excess liquid squeezed out
  • 10 green beans, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • 3 spring onions, roughly chopped
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil

To serve

  • Worcestershire sauce
  • Japanese mayonnaise
  • bonito flakes
  • pickled ginger
  • soft boiled egg, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a large bowl, whisk together the eggs, soy sauce and stock. Gradually whisk in the flour, ensuring there are no lumps – the batter consistency should be like that of thickened cream.
  2. Add the cabbage, carrot, beans, mushrooms and spring onions to the batter and fold to combine.
  3. Heat the oils in a small frypan and add some of the mixture to make a large pancake. Flatten with a spatula then cover with a lid and allow to cook for 3-4 minutes.
  4. Flip the pancake over and cook on the other side, uncovered, for 1-2 minutes. Repeat this process with the remaining batter.
  5. Serve the okonomiyaki with a drizzle of Worcestershire sauce, mayonnaise and top it with bonito flakes and pickled ginger. Add a soft-boiled egg, if desired.


Justine's Flavours of Fuji
 premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand