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Okonomiyaki with Cheddar cheese

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

When I make Japanese savoury pancake, AKA okonomiyaki, I often add a Western ingredient to enrich the flavour. Smokey bacon works well and so does a good, mature cheddar cheese. I use a 24cm / 10 inch frying pan to make my okonomiyaki but a slightly smaller or larger pan will do the job just as well.


150g sweet pointed cabbage (any soft cabbage works well)

40g onion

40g bell pepper

130g plain / all purpose flour

1 egg

80g cheddar cheese

150ml water

1 tsp Japanese dashi stock or vegetable stock

2 tbsp vegetable oil


choose from brown sauce, mayonnaise, katsubushi bonito flakes & aoko powdered laver or chopped nori


finely slice the onion, cabbage and pepper

combine the vegetables, flour, egg, cheese, water & Japanese dashi granules and mix together well

heat 1 tbsp of veg oil in your frying pan (I use a 24cm / 10 inch pan)

add 1/2 the okonomiyaki mixture. using a slice or sptaula, pat and shape your okonomiya into a thick roundel about 20cm / 8 inches in diameter.  fry over a medium heat with the lid for 4-5 minutes

carefully turn over your okonomiyaki and fry for a further 3 - 4 mins. okonomomiyaki #1 is now ready. remove to a plate

repeat the steps above for okonomiyaki #2

top with your choice of brown sauce, mayo, katsuobushi bonito flakes and aoko powdered laver seaweed

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