Oven-baking is the easiest way to cook ‘Okonomiyaki’ for a larger number of servings. Mix plenty of shredded Cabbage with the simple batter, add your favourite ingredients, spread it over a baking tray, and bake it in a hot oven. Today I made Seafood Okonomiyaki. As Seafood can be cooked quickly, I mixed them with Cabbage mixture. This is perfect for a family dinner and also to entertain your guests.


4 to 6 Servings


2 cups Self-Raising Flour *plus extra
2 cups Water
4 Eggs
1 pinch Salt
1/2 teaspoon Dashi Power *optional
1/2 Cabbage *add as much as you like if you can combine with the batter
300g Seafood *I used Prawns, Squid and White Fish, cut into bite-size pieces
Okonomiyaki Sauce
Japanese Mayonnaise
Aonori (Dried Green Laver Flakes)

  1. Preheat the oven to 220°C. Mix Flour, Water, Eggs, Salt and Dashi Powder in a large mixing bowl.
  2. Add shredded Cabbage and mix well. You may add more vegetables such as Carrot and Spring Onions. Add as much as you want.
  3. Sprinkle some Flour over Seafood and roughly coat, add to the Cabbage mixture, then mix to combine. If the batter is too runny, add extra Flour.
  4. Line a large baking tay (OR 2 trays) with baking paper. Spread the mixture and form large pancakes, in oblong or rectangle shape.
  5. Bake for 20 to 25 minutes until top is golden, and the Seafood are cooked.
  6. Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle Aonori (Dried Green Laver Flakes) if you have it, and serve immediately.