Oven Baked Okonomiyaki

    40 minutes

    Cooking Okonomiyaki takes time, especially when you make many. Why don’t you bake it in oven just like pizza? You can make very large Okonomiyaki at a time and you don’t need to flip it over. Again I used pork and cabbage in this recipe. These can be substituted for any ingredients at all. Because this is ‘Okonomiyaki’, you can use whatever you like.


    Victoria, Australia
    10 people made this

    Serves: 6 

    • 2 cups self raising flour
    • 2 cups water
    • 4 eggs
    • 1 teaspoon dashi power, optional
    • 5 to 6 cabbage large leaves, as much as you like if you can combine with the batter
    • 200g thinly sliced pork belly
    • Okonomiyaki sauce
    • Japanese mayonnaise
    • other ingredients suggestions: ham, seafood, sausage, cheese, bacon, onion, spring onion, mushrooms

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 220 degrees C. Line 2 baking trays with baking paper.
    2. Make a batter by mixing the flour, water, eggs and Dashi powder.
    3. Add shredded cabbage to the batter and mix it well. You may add more vegetables and other ingredients to it.
    4. Spread the batter and cabbage mixture on the prepared trays and cover with thinly sliced pork. You may wish to place other ingredients on top of the mixture.
    5. Bake for 15 to 20 minutes until pork is brown and crisp and the cabbage mixture is well cooked.
    6. Place the Okonomiyaki on a large plate or board. Garnish with Okonomiyaki sauce and Japanese Mayonnaise. Sprinkle Katsuobushi, Aonori or Benishooga (pickled ginger) if you have, and serve.

    See it on my blog

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