Go Back

Potato Okonomiyaki

Rachael White
Feature the mighty potato in Japanese okonomiyaki, a savory pancake loaded with umami flavor and fun toppings.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Japenese


  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon dashi granules
  • 3 large eggs
  • 1/2 cup water
  • 2 cups savoy cabbage roughly chopped
  • 2 tablespoons pickled ginger chopped
  • 1 medium russet potato scrubbed and thinly sliced
  • 1 teaspoon sesame oil plus more if needed
  • salt


  • Kewpie mayonnaise Japanese mayo
  • green onions thinly sliced
  • black sesame seeds
  • ground seaweed
  • katsuobushi dried fish flakes
  • pickled ginger
  • Okonomiyaki sauce sold in Asian grocery stores and also on Amazon


  • Whisk the flour, salt, baking powder and dashi granules in a large bowl. Lightly beat the eggs and water together and add them to the dry ingredients. Use a spatula or wooden spoon to mix everything together. Add the cabbage and pickled ginger to the batter and mix well. Set aside.
  • In a medium nonstick skillet, heat the sesame oil over medium heat. Add some of the potato slices, only enough to fit in an even layer. Don’t crowd the slices or they will not brown. Sprinkle the potatoes with a tiny bit of salt and cook for 3-5 minutes on each side or until they are golden brown. Remove the slices from the skillet and place on a paper towel lined plate. Set aside. Repeat with the remaining slices.
  • Reheat the same skillet over a medium high flame. Add a touch of sesame oil if there isn’t any left in the pan from the potatoes. Scoop 1/4 of the batter into the skillet and top with 3 or 4 potato sliced. They can overlap slightly. Cook the pancake on the first side for 3-5 minutes or until golden brown. Carefully flip the pancake so the potatoes are on the bottom and cook for another 3 minutes. Transfer to a plate and repeat with the remaining batter.
  • Serve the pancakes with the toppings immediately.