Okonomiyaki Recipe – Japanese Pizza / Pancake – Pai’s Kitchen!

Okonomiyaki, sometimes called Japanese pizza or Japanese pancake, is one of the best dishes to make if you’re a beginner japanese cook. It exposes you to a lot of classic Japanese ingredients, but it is very easy to make well and is very flexible in terms of what you put in the okonomiyaki.

This recipe is inspired by my recent trip to Osaka (see link to my Osaka vlog below), and this particular style of okonomiyaki is a dish that Osaka is known for. It’s the perfect combination of salty-sweet-umami-creamy…yum!

Watch this video for the original okonomiyaki:
OSAKA STREET FOOD VLOG: https://youtu.be/-_PMjN31XQk

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://paiskitchen.com/okonomiyaki

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/



About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com


Ash says:

I’ve been afraid to try this because I really don’t like mayonnaise. Can it be made without? Or would it be too salty

Katrina Dike says:

u don’t have Japanese mountain yam use okra

Mauna Pearlstein says:

Making this for dinner if I can find special ingredients at Asian market!

LOLWUT says:

hi Adam. I think picture style in main camera is changed from softy warmy to too sharp intense one.

Sierra May Pimentel says:

This is like my favorite channel nowadays istg

Dat Tax Pony says:

IKA!!! Squid is wonderful in okonomiyaki. And I’ve always had them with pork.

Rushton Dobbins says:

Your videos inspire me to visit Asia once I graduate from college. Thank you for another great video!

Wesley Johnson says:

Pailin, you are the absolutely the best. I love your recipes and videos.

Elizabeth Shaw says:

And make mine vegan.

Ryan Fontanesi says:

I’ve been obsessed with okonomiyaki since visiting Japan last year. It’s a Japanese food that really needs to be discovered in the rest of the world. I’ve made it a few times but you’ve got some great tips here I need to try! Did you get a chance to try Hiroshima style okonomiyaki? Instead of mixing the ingredients together they layer them and add noodles!!

BellRain Chan says:

T&T chain Supermarkets are the best places and they hire many local or mainland Chinese people.

Di Zhu says:

The Japanese (or Chinese) yam is incredibly versatile and delicious. You can just steam it as your carbo, or cut it into cubes and slow-braise with beef or pork. BTW I think Korean markets have thin-sliced pork belly. Buying a whole pork belly and slicing it is fine too.

Gottalove Walruses says:

Looks so good! I want to try making it with cabbage, komatsuna, carrots and shredded leeks!

AndreaLynne says:

Okonomiyaki and takoyaki are my two favorites! :3

Nusrat Hossain says:

Hey Pai! Did you attend a Russel Peters show last year? I think I saw someone who looks like you in his new netflix special

Paul Mason says:


Svartulfr says:

Looks yummy, gotta run to grocer now. 🙂

Bruce Sano says:

I would love to try making this. I haven’t seen you use that skillet before. Is that a granite type skillet?

Francescadbg says:

We like bacon in it

Jello Fel says:

Don’t skip the nagaimo aka Chinese yam, it definitely makes a difference! So creamy and tender!

Na Ree says:

Takoyaki next with takoyaki sauce frm scratch plsss…

E I says:

Wonderful video! Your perfect Okonomiyaki with yamaimo yum and bacons looks just gorgeous and yummy! I cook okonomiyaki almost the same way as yours. I’m happy to hear that you enjoyed your trip in Osaka and those must-try Osakan foods. Ookini~! (*´∀`*)

アシュAshish Kumar says:

nogaioyam textures same sticky as Vegetable Avigard in India but difference is Avigard look small as Potato shape. So can we use Avigard instead of Nagaioyam.

John M says:

Osaka style or Hiroshima Okonomiyaki? I prefer Hiroshima style.

Ilham F. R. S. H says:

i remember seeing my aunt used to cut ladies finger into inch pieces and whisk it in a little water and with that the water gets all slimy and then she would strain and add that water to make the pancake mixture and this pancake is used to make Kunafa in Sri Lanka (it’s a cuisine found among Moor muslim community)

Lisassan says:

I tried to make okonomiyaki when SortedFood put up a recipe but it turned out an absolute mess. I’ll try this one, as I noticed there are differences 🙂

Vye Agra says:

The Nagaimo yam in spanish are known as camotes del cerro. They could also be found in Mexican grocers. I think they might be seasonal but I would have to check in with my mom to be 100% sure

Ashley Ashley says:

I think you could use cleaned and peeled Mexican nopales cactus paddles blended up as a replacement for the Mountain Yam, as the nopales has a very snotty texture and not much flavor.

Sky Above says:

I love to put ramen and crab surimi inside mine

Jesse Sullivan says:

Youtube doesn’t have a <3 react ;_; This video strikes close to home

Tomás Peixoto says:

a lot of sexual references xD

Venica Wood says:

Absolutely LOVE this dish kha. Had it in Japan a long tme ago and still remember what it tastes like. Thank you for the recipe kha. I’m trying this one!

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