It takes time to cook ‘Okonomiyaki’, especially when you make many. When I cook it for whole family, I bake one large Okonomiyaki in the oven. Today’s Okonomiyaki is about 40 x 30cm. Such a jumbo Okonomiyaki can’t be flipped over, but I don’t need to to do so as I bake it in the oven. Today I used Ham & Egg. Prawns & Egg is another nice combination.


4 Servings


2 cups Self-Raising Flour
2 cups Water
4 Eggs *2 Eggs are for topping
1 teaspoon Dashi Power *optional
1/4-1/2 Cabbage
*Note: Add as much as you like if you can combine with the batter
200g Ham *cut into small pieces
1/4 to 1/3 cup Edamame Beans OR Peas *optional
Okonomiyaki Sauce
Japanese Mayonnaise

  1. Preheat the oven to 220°C. Make a batter by mixing Flour, Water, 2 Eggs and Dashi Powder.
  2. Add shredded Cabbage, Ham and Edamame (OR Peas) to the batter, and mix well. You may add more vegetables and other ingredients to it.
  3. Line 1 large baking tray (OR 2 baking trays) with baking paper. Spread the mixture on the tray(s). Spread whisked 2 Eggs on top.
  4. Bake for 15 to 20 minutes until top is browned and the cabbage mixture is well cooked.
  5. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and enjoy. *Note: Sprinkle Katsuobushi (Bonito Flakes), Aonori OR Benishooga (Pickled Ginger) if you have. I didn’t haver any of them.