Prawn Okonomiyaki (Japanese Savoury Pancake)

This Japanese savoury pancake is a one-pan crowd-pleaser that’s perfect for a relaxed weeknight dinner or a casual share meal. It delivers crispy edges and whole prawns in every slice. If you want something different that comes together in under 30 minutes and looks impressive on the table, this is it.

Serves 3

Prep Time 10

Cook Time 15 minutes

Looking for more quick Asian dinners? Try my Honey Soy Chicken Udon Stir Fry or my Char Kway Teow.

Jump to Recipe Jump to Video

Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a non-stick pan over medium heat for 2–3 minutes per side to bring back the crispy edges. Avoid the microwave — it makes the pancake soggy.
Not suitable for freezing.

Substitutions

Prawns: Swap for 240g cooked shredded chicken or firm tofu (pressed dry) for a non-seafood version.
Enoki mushrooms: Use shiitake, oyster mushrooms, or button mushrooms, thinly sliced.
Plain flour: Use a 1:1 gluten-free plain flour blend if needed.

Serving Suggestions

Drizzle with okonomiyaki sauce and Kewpie mayo straight from the pan — this is the classic finish and highly recommended.
Top with bonito flakes (katsuobushi) if you have them; they’ll wave in the heat and add a smoky depth.
Serve with a simple cucumber and sesame salad on the side to cut through the richness.

Keep screen on

Ingredients Directions

Serving Scaler

Serves 3 1x 2x 3x

Ingredients

For the batter:

1 cup (130g) plain flour
2 large eggs
1 cup (250ml) water, plus extra if needed
½ tsp salt

For the filling:

3 cups (about 240g) wombok cabbage, finely shredded
1 medium carrot (about 100g), grated
100g enoki mushrooms, trimmed and roughly separated
2 spring onions, thinly sliced
240g raw prawns, peeled and deveined, kept whole

For cooking:

2 tbsp neutral oil (vegetable or sunflower)

Optional toppings:

Okonomiyaki sauce
Kewpie mayonnaise
Bonito flakes (katsuobushi)
Aonori (dried green seaweed flakes)

Directions

In a large bowl, whisk together the flour, eggs, water, and salt until a smooth batter forms. It should be thick but pourable — if it feels too stiff, add a little extra water, one tablespoon at a time.
Add the wombok cabbage, grated carrot, enoki mushrooms, prawns and spring onions to the batter. Fold everything together until evenly coated.
Heat the oil in a large non-stick or cast iron pan (at least 26–28cm) over medium heat. Once the oil is hot and shimmering, pour in the batter and spread it into an even round, about 2–3cm thick. Press the prawns down gently so they sit flat against the surface.
Place a lid on the pan and cook for 7–8 minutes over medium heat, until the edges are set and the base is deep golden brown. Lift a corner with a spatula to check — it should release cleanly and be well coloured before you flip.
To flip, place a large flat plate or lid face-down over the pan. In one confident motion, hold the plate firmly against the pan and flip both together so the pancake lands prawn-side down on the plate. Slide the pancake back into the pan.
Cook uncovered for another 5–6 minutes until the prawns are pink and cooked through. Press down gently with the spatula once or twice to help the surface crisp up.
Slide onto a board or plate. Drizzle with okonomiyaki sauce and Kewpie mayo if using, and serve immediately cut into wedges.

Print Recipe

Nutritional Information

( per serving, based on 3 )

Nutrient	Amount
Calories	380 kcal
Protein	24 g
Carbohydrates	42 g
Fat	11 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.