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.
Makes
4 to 6 Servings
Ingredients
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 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)
Method
- Preheat the oven to 220°C. Mix Self-Raising, Water, Eggs, Salt and Dashi Powder in a large mixing bowl.
- Add shredded Cabbage and mix well. Add as much Cabbage as you can combine with the batter. You may add other vegetables such as Carrot and Spring Onions. If the batter is too runny, you can add extra Flour.
- Sprinkle some Flour over Seafood and roughly coat, add to the Cabbage mixture, then mix to combine.
- Line a large baking tay OR 2 baking trays with baking paper. Spread the mixture and form large pancakes, in oblong or rectangle shape.
- Bake for 20 to 25 minutes until top is golden, and the Seafood are cooked.
- 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.
Comments
Lim bee lin
21/11/2025
I followed you recipe and ended up using 4 cups of flour with not quite 2 cups of water.
It’s so runny still that I have to bake it in a casserole.
I just hope it tastes decent enough to eat.
Hiroko
22/11/2025
Hello. I’m feeling very sad to read your comment and wondering what caused the issue. 4 cups flour and not quite 2 cups of water is the ratio to make bread dough. I can’t turn runny. The ingredients might have been too wet, you might have needed more cabbage, OR the type of self-raising flour you used was not suitable for this recipe. I feel sorry the recipe didn’t work well for you.
Kai
27/09/2025
Awesome Idea with the oven baked okonomiyaki! It’s way more practical and also healthier! I think it’s a great recipe, I didn’t notice much difference to the normal pan okonomiyaki. Thank you!
Hiroko
27/09/2025
Hi Kai. The same ingredients cooked in a different way, that’s the point of this recipe. I used to make four Okonomiyaki for four members of my family, and that was a hard work. These day I always cook Okonomiyaki in the oven if it is for family.
Chase Speed
8/07/2025
I made this and my wife and I both agreed. This was horrible. Maybe it is because we used all purpose flour, or maybe it was because it was baked not fried. But the flavor and texture was not doing it for us. We ended up forcing down as much as we could before regrettably throwing out the rest. Thank you for all the rest of your recipes, but this one felt pretty bad to us.
Hiroko
14/07/2025
Hi Chase. I am feeling very sad to read your comment, and wondering why it was so bad. Self-Raising Flour already contains baking powder and makes pancakes fluffy, but I sometimes use Plain Flour and it doesn’t make this ‘Okonomiyaki’ too bad to eat. My family and Aussie friends love this ‘Oven-Baked Seafood Okonomiyaki’. It’s just sad to know you and your wife found it terrible.