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Sheet Pan Okonomiyaki

Sheet Pan Okonomiyaki: 5 Reasons You’ll Love This Dish

A simple and delicious sheet pan version of the traditional Japanese okonomiyaki.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups dashi stock
  • 2 large eggs
  • 4 cups shredded cabbage
  • 1/2 cup green onions, chopped
  • 1/2 cup cooked bacon, chopped
  • 1/4 cup pickled ginger, chopped
  • 1/4 cup okonomiyaki sauce
  • 1/4 cup mayonnaise
  • Bonito flakes for garnish
  • Seaweed flakes for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix flour and dashi stock until smooth.
  3. Add eggs, cabbage, green onions, bacon, and pickled ginger to the mixture.
  4. Spread the mixture evenly on a sheet pan lined with parchment paper.
  5. Bake for 25-30 minutes or until the top is golden brown.
  6. Drizzle okonomiyaki sauce and mayonnaise over the top.
  7. Garnish with bonito flakes and seaweed flakes.
  8. Cut into squares and serve warm.

Notes

  • Feel free to add your favorite toppings.
  • This dish can be made vegetarian by omitting bacon.
  • Store leftovers in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 250
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 50mg

Keywords: Sheet Pan Okonomiyaki, Japanese Pancake, Easy Okonomiyaki