Seafood okonomiyaki is one of Japan’s most beloved street foods, a savory pancake that’s crispy on the outside, tender on the inside, and loaded with flavor in every bite. While okonomiyaki is endlessly customizable, the seafood version is especially popular for its umami-rich taste and satisfying texture. If you’ve never tried it before, imagine a cross between a pancake, an omelet, and a seafood fritter, all topped with flavorful sauces and garnishes.
The base of the dish starts with a simple batter made from flour, water (or dashi broth), eggs, and shredded cabbage. The cabbage gives the pancake structure and a slight crunch, while the batter becomes golden and crispy when cooked. To this base, a medley of seafood is added, usually shrimp, squid, scallops, or a combination of all three. These cook right in the batter, releasing their briny juices and giving the dish a rich, ocean-forward flavor.
Cooking seafood okonomiyaki is easy and fun. The batter is ladled onto a hot griddle or nonstick skillet and shaped into a thick round pancake. As it cooks, the seafood gently steams inside while the exterior develops a crisp, golden crust. Once it’s flipped and cooked through, the pancake is ready for toppings, and that’s where the real magic happens.
A classic seafood okonomiyaki is topped with a generous drizzle of okonomiyaki sauce (similar to a thick Worcestershire sauce), Japanese mayo, a handful of bonito flakes (which seem to dance from the heat), and a sprinkle of dried seaweed flakes or chopped green onions. Pickled ginger or a touch of spicy mustard can also be added for a little extra zing.
This dish is satisfying, comforting, and endlessly adaptable. You can swap in your favorite seafood, make mini versions for appetizers, or even try it with a gluten-free flour blend. Whether you’re craving something cozy and filling or want to impress your friends with a Japanese-inspired meal, seafood okonomiyaki is a flavorful choice that’s as fun to make as it is to eat.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup dashi stock
- 2 eggs
- 1/4 cup cabbage shredded
- 4 Green onions minced
- 1/2 cup squid chopped
- 1/2 cup shrimp small
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes
- Aonori seaweed flakes optional
Instructions
- In a large mixing bowl, whisk together the flour, dashi stock, and eggs until smooth.
- Add the shredded cabbage, minced green onions, chopped squid, and small shrimp to the batter. Mix well to combine.
- Heat a large non-stick pan or griddle over medium heat. Add a small amount of oil to coat the pan.
- Pour about 1/4 of the batter onto the pan and spread it into a circle.
- Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. Flip the okonomiyaki and cook for an additional 4-5 minutes until cooked through.
- Repeat with the remaining batter to make 4 pancakes.
- Top each pancake with mayonnaise, okonomiyaki sauce, bonito flakes, and aonori seaweed flakes (optional).
- Serve hot and enjoy!
I didn’t have dashi stock, so used chicken broth. Still turned out pretty yummy! You gotta be creative, right? 😉
I didn’t have okonomiyaki sauce so I used Worcestershire + ketchup (don’t judge). It tasted good, but it wasn’t the same. Also my aonori was clumpy, so yeah visually not perfect.
Honestly? That sounds like a totally legit hack. Worcestershire + ketchup is pretty close in vibe—more tangy/savory than people expect. Not identical, but if it tasted good, that’s the win.
I don’t have dashi stock, so I used chicken broth… it was okay, but I think I lost the “real” flavor. Still tasty though.
Not bad, but my batter felt too thick? I added a splash more dashi and it got better. Also I used larger shrimp and they took longer to cook through.
Okonomiyaki with seafood? Sounds weird but actually tasted decent! I was surprised.
Ehh, was a bit bland… needs more seasonings or something. Not bad.
I dunno about this okonomiyaki… What even is dashi stock? Sounds fishy.
Delicious and authentic-ish. I love that you get 4 pancakes from this—perfect for sharing. The only tweak I’d do is season the batter slightly (salt/pepper) because dashi brands vary.
Interesting take! I actually skip salt/pepper because the okonomiyaki sauce + bonito flakes already bring flavor. But yeah, dashi brands vary so it could help if your stock is weaker.
Totally agree on the seasoning—my dashi was super light the first time, so the batter ended up a bit bland. A pinch of salt made a big difference for me. Also love that you mentioned 4 pancakes for sharing—perfect amount!
Yum!! I love how customizable this is. Added some cheese!
Cheese?! That sounds kinda weird for okonomiyaki. But hey, if you like it, go for it! 🤷♂️
lol i messed up the flipping. my first one broke into pieces but tasted good anyway. i ate it with chopsticks so technically successful 😅
I didn’t have aonori seaweed flakes so I just used extra green onion. It tasted good but it was missing that ocean-y vibe. Could be an ingredient thing.
Bonito flakes on top at the end is such a vibe—watching them “dance” is so satisfying.
I don’t understand how it’s a pancake if it’s not sweet?? Makes no sense to me. 🤔
This was amazing! I love the seafood flavor in the okonomiyaki. Will make it again!
Glad you liked it! I also add some cheese sometimes for extra flavor!
I’m skeptical about the bonito flakes being “raw” on top, but they do melt a bit with the heat. Flavor is real—smoky and salty. Would definitely make again if I find squid at a good price.
I had no idea what dashi was, but this turned out pretty good. Might try it again!
Yum! But I didn’t have squid so I added some bacon instead. Still delicious!
I mean, is bacon even gonna taste the same? Squid’s kinda salty, but bacon’s sweet, right? Idk if that’s gonna work, but hey, whatever floats your boat.
Bacon? In okonomiyaki? That’s a twist! I would have never thought of that, but I bet it adds a nice flavor! Gonna try this next time!
I tried something similar once and it came out a bit soggy, but the dashi in the batter here seems like it would help a lot. Going to attempt!
I made this for my family and they actually liked it!! Big win for me. Will be making again!
I dunno, I’m not a fan of seafood in pancakes. Seems kinda weird to me. But glad it worked for you!
That’s awesome! It’s always a relief when they actually enjoy what you make. What did they like the most about it?
This looks dangerously good. I love anything with okonomiyaki sauce + mayo combo—must be insanely savory with the squid and shrimp.
Not gonna lie, I’m skeptical the batter will crisp evenly—4-5 minutes a side feels short. Also do you cook the squid fully or does it stay chewy? Still sounds tasty though.
Right?? The okonomiyaki sauce + mayo combo is pure savory magic. With squid and shrimp too, this sounds dangerously good 😍
Didn’t have bonito flakes but used bacon instead = fantastic!
I made this and my dog loved it too 😂! Not sure what that says about my cooking, lol.
This was way better than I expected—crisp edges and the dashi really makes it taste “authentic.” I used frozen shrimp and it still worked great.
Not sure about 1/4 cup flour to 1 cup dashi—mine came out too runny. Next time I’ll adjust with a bit more flour or reduce the liquid.
Yeah, that ratio can be tricky—dashi brand and how you measure flour (scooped vs leveled) really changes the batter. I start by adding the dashi a little at a time until it looks like thick pancake batter.
Very complicated! I mean, dashi stock? What’s that? Just use water lol.
Are bonito flakes really necessary? I omitted them and it still tasted okay but idk.
What’s with dashi stock? Can’t I just use water? Sounds strange to me.
It was okay, but I expected more flavor. Maybe I added not enuff dashi?
Meh. Too many toppings for me and the dashi flavor felt kinda fishy. I’d rather keep it simpler.
Totally get that. When there are too many toppings it can drown out the pancake itself—keeping the dashi more noticeable sounds way better.
Interesting—mine always tastes like “sea” but not “fishy” if the dashi is decent. Maybe your dashi stock was old or too strong? I’d try a lighter dashi next time and use fewer toppings, like just sauce + bonito.
Was too hard to flip it, I need a bigger spatula next time.
I don’t like seafood so I skipped that part. Can it still work? Not sure about this one.
Seafood? No thanks! I’m vegan, so this ain’t for me.
Absolutely delicious! I loved the mix of seafood. My family devoured it!
Simple and tasty! My kids loved it, especially the shrimp part. Will make again!
Why 4-5 minutes each side? My pancakes needed closer to 8 minutes to cook through. Otherwise the seafood was raw-ish. Adjust heat, people.
Great point—4-5 minutes is definitely “medium heat on a properly hot griddle” territory. Thicker pancakes or a cooler pan will need more time. I usually wait for the edges to set and the center to lose the wet batter look before flipping.
Mine too. I followed the times and the shrimp was kinda raw-ish in the middle. I just lower the heat a bit so it cooks through without burning the outside—then it’s much better. Thanks for calling it out.
Wow, this sounds like the perfect savory weekend project. The sauce + bonito flakes on top is making my mouth water 😭
Right?! The bonito flakes doing that little dance on top is *chef’s kiss* 😭🔥 I’m definitely adding this to my weekend menu.
This is super straightforward. I was a little worried about flipping without breaking, but the 4–5 min timing worked for me. Next time I’ll cook the cabbage a touch longer for extra softness.
Isn’t okonomiyaki supposed to be more like a savory omelette? This looks different.
This feels like a lot of toppings for two eggs… but then again, okonomiyaki sauce is basically mandatory. I’ll admit, I went heavy on the mayo.
Not what I expected… it was kinda soggy. Maybe I did something wrong?
Yummy! But my pancakes didn’t turn out as pretty as yours. Still tastes good tho 🙂
This recipe is awesome! Just like the ones I had in Japan. Perfect flavor!
5 stars. This tastes like the stuff from the Japanese spot near me—except cheaper. My son asked for seconds.
Followed the recipe pretty closely, but mine came out a little too thick. I think my dashi was stronger/concentrated, so next time I’ll loosen the batter with a splash of water.
This was amazing! The flavors were out of this world. Definitely making this again.
Waste of ingredients. It just didn’t come out like the ones from restaurants. Too much work for me.
I understand it can be frustrating, but this dish is so worth it! It takes some practice to get it right, just like in the restaurants. Don’t give up!
The instructions were a bit confusing. How do you know when to flip it? I burned mine.
The batter came together smoothly, but I think my cabbage was too wet—my first one was a little soggy. Still good though!
Not gonna lie, bonito flakes everywhere. Like, my kitchen looked like a fish sprinkled confetti 😂 Still delicious though—mayonnaise + okonomiyaki sauce is the combo that does it.
WOW! So good! I never thought I could make something this great at home. Thanks for sharing!
I’m glad you enjoyed it! Seafood okonomiyaki is a favorite in our house too. What toppings do you usually use?
I’ve tried this recipe twice and I just can’t get it right. My pancakes keep falling apart. What am I doing wrong? 😩
It sounds like you might be overmixing the batter. Be gentle when you combine the ingredients! That could help with the texture. 😊
I had the same problem! Maybe your pan is too hot? It can dry them out and make them fall apart. Try lower heat! 🤔
Mine didn’t look like yours. It was a gooey mess. 👎
Yummmm! Super crispy and delicious! Gonna try it for breakfast tomorrow.
My girlfriend said it taste like “seafood pizza pancake” lol. The edges got crispy and the inside stayed soft. Great comfort food.
Okonomiyaki sauce is too sweet for me. Maybe less mayo next time?
Bonito flakes flying everywhere is a vibe. I think next time I’ll toast them slightly? Also does shrimp need to be fully cooked first? I kinda winged it.
Totally agree—bonito flakes doing the “dance” is the best part 😄 Toasting them a bit could be great for extra aroma! As for shrimp: if they’re small/peeled, fully cooked isn’t necessary, but make sure they’re cut small and cook long enough when the pancake flips. If they’re raw and bigger, I’d pre-cook or dice smaller so you don’t get rubbery/undercooked spots.
I skipped the aonori because I couldn’t find it, and honestly it was fine. Bonito flakes on top were a little intense (in a good way).
I don’t know about using dashi stock. I usually just use water and it comes out fine. Why complicate it?
I substituted chicken for the squid because that’s what I had… okay it was more like a savory pancake, but not really okonomiyaki. Still tasty.
I think 1/4 cup flour to 1 cup dashi is kinda thick? Mine turned out a bit stiff, so next time I’ll add a splash more liquid.
Yummmm! I made this for a party and everyone was amazed. Will def make again!
Flipping was the hardest part for me, but after I let it cook a couple extra minutes the second side browned nicely. Sauce + bonito flakes = perfect combo.
I was skeptical about using dashi stock instead of plain water, but it actually made a huge difference. Flipping took a little practice though—second pancake was way better than the first.
Yes!! Dashi totally levels it up. I was the same—thought it would be too “fishy,” but it just tastes richer. And agreed, the first flip is always chaos 😂
Hmm I tried something similar but I used water + extra soy sauce, and it was fine? Maybe dashi is overhyped. Also I flipped too early and it fell apart… so maybe practice matters more than the stock.
Never thought making okonomiyaki could be this easy! Family loved it!!
Okonomiyaki is one of my favorite things, so I tried this exactly. My batter seemed too loose at first, but it cooked fine after the pan got hot. Still, I think 1/4 cup mayo on top is a lot unless you love mayo (I do).
Glad it worked for you! Yeah, mayo amount is totally divisive—1/4 cup sounds like a *lot* until you realize Japanese places usually go pretty generous. Next time try splitting it: light layer on first, then add more if you want.
Uh, I forgot the shrimp and it was still ok. So, it’s a flexible recipe I guess!
Bonito flakes everywhere!! I love the smell, but cleanup is annoying. Flavor is amazing and I’ll make these again for sure.
Bonito flakes on top = instant restaurant vibes. Also the cabbage adds the perfect crunch contrast. Will cook again.
Not sure about the squid. Can it be made with chicken instead? I think that would taste better.
So easy. Like, I’m actually proud I didn’t burn them. 10/10, would eat with extra bonito flakes.
I tried this and mine were kinda pale, like not crispy enough. Maybe my heat was too low? Still tasted good though with extra sauce.
Yesss! If you didn’t burn them, that’s already a win 😂 The bonito flakes on top make it so legit.
I’m skeptical about the flipping timing. 4–5 minutes felt short for my pan. After the flip I had to cook longer to get it fully done, but the flavor was worth it.
I added more shrimp and used sour cream instead of mayonnaise. YUM.
Sounds delicious! I’ve never thought of using sour cream, but now I want to try it that way!
Not sure about that. Sour cream instead of mayo? Is that even a good idea?
Great recipe but I accidentally put too much cabbage in. Oops!
This looks amazing! I love okonomiyaki and can’t wait to try making it with seafood. Thanks for sharing!
Good recipe, but where’s the meat? I thought okonomiyaki always had beef or something. Just seafood feels weird.
This is so tasty! My kids devoured it and asked for seconds. I call it a win.
I’m glad to hear that! My kiddos can be picky, but this sounds like a fun way to introduce them to seafood.
This recipe is great! I tried it for dinner and my family loved it. Will definitely make again!
Seafood pancakes?? Who would eat that?? Not for me.
I think seafood pancakes sound delicious! You’re missing out on something tasty! 😋
I think this needs more sauce. It was kinda bland without it. 3 stars.
I don’t have okonomiyaki sauce, so I swapped with Worcestershire + ketchup. It was fine, but it’s not the same flavor profile.
I used crab instead of shrimp and it turned out good! 😋 But where do u find dashi stock?
Not gonna lie, I didn’t have aonori so I skipped it and it tasted good, but I think it was missing that seaweed punch. Still a solid meal.
Not gonna lie, I don’t get why people use both mayo and sauce—feels like overkill. But the instructions are clear, so I’ll try it anyway.
I dunno, it was kinda bland for me. Maybe more spices next time? 🤷♂️
I think the flavors are pretty unique, but I guess everyone’s taste is different! Maybe try adding a bit of garlic or ginger next time? 👍
Okonomiyaki? What even is that? It looks kinda weird to be honest. Not really my thing.
It’s actually super tasty! You might just need to give it a chance. 🍽️
5 stars for effort, 2 stars for my skills—my first flip stuck and I panicked like an idiot 😅 Tasted delicious though.
I’m skeptical about using mayonnaise as a topping—felt weird at first. But once everything melted together, it actually worked. Nice hack!
Totally get that—mayo on top sounds odd at first. But yeah, once it warms up it kind of turns into a creamy sauce instead of just “cold mayo,” so it makes sense. I might try this next time!
This is the best okonomiyaki I’ve ever made! So fluffy and full of flavor. Will definitely make again!
Glad to hear that it turned out amazing! I love a good fluffy okonomiyaki too. What toppings did you use?
Are you sure that’s the best? I’ve had some that were way better. Maybe yours needs more sauce?
1/4 cup bonito flakes on top seems like way too much. Like the whole kitchen smelled fishy for hours, lol. I mean it was tasty, but I’m lowering the flakes next time.
Tastes good but adding squid was a bit much for my kids, lol. They prefer it plain. Anyone else have that issue?
My okonomiyaki looked like a pancake but tasted like something else. Maybe my okonomiyaki sauce was too sweet. Would try different sauce next time.
My first batch was also too sweet—turns out my okonomiyaki sauce was basically teriyaki-adjacent. Now I mix sauce with a little soy sauce and it’s perfect.
Totally know the pancake feeling 😅 Okonomiyaki is supposed to look rustic, but if it tastes “off” it’s usually the sauce/salt balance. Next time try a less sweet sauce or add a tiny pinch of salt to the batter.
My batter was kinda lumpy even after whisking. I think I added the eggs too fast or my dashi was warm? Anyway, ended up with uneven pancakes but they still ate them all.
One word: Delicious.
Okonomiyaki sauce tastes like ketchup with a twist! Not what I expected.
I totally get you! The sauce is really unique, but I love it! Just takes some getting used to, I guess.
Ketchup? Really? Are you sure you mixed it right? There’s way more flavor in okonomiyaki sauce!
This was such a fun twist on pancakes—crispy outside, tender inside, and the toppings make it taste super authentic. I used cod instead of squid once and it still worked great!
Totally agree—this is the kind of pancake that actually stays crispy and not soggy. My toppings are always the best part too 😄
This is such a fun street-food vibe at home. The batter ratio worked for me and the crisp edges were legit—toppings made it feel super authentic. I used a bit extra bonito flakes and it was *loud* (in a good way).
I followed the recipe pretty closely, but the batter seemed thick. Ended up adding a splash more dashi and it became the right texture.
The flipping step scared me. I waited for the edges to look set and used a wider spatula—worked on pancake #2. #1 got a bit lopsided lol.
The instructions are clear and the ingredient list is pretty realistic. I especially like that it makes 4 pancakes—great for sharing.
Not sure about the 4 pancakes part… my pan size must be different because I got like 5 smaller ones. Flavor was nice, but the squid felt a little rubbery. Next time I’ll chop smaller or cook less.
Yeah 4 pancakes can totally depend on the pan. If yours made 5 smaller ones, that sounds normal—just treat it like “4 portions” more than an exact count. Also squid being rubbery usually means it was cooked a bit too long on the flip.
Glad the flavor was good! For the rubbery squid: try smaller dice and don’t overcook—when it flips, focus on getting the exterior crisp but keep the cook time tight. Next time 3-4 min per side instead of 5 could help.
Delicious! My whole family loved it! Me and my kids had fun making it together.
Why mayonnaise AND okonomiyaki sauce? Seems heavy. Still… I tasted it and honestly it works. I used less mayo and it was plenty rich.
I was side-eyeing the mayo too, but the combo makes sense—mayo helps it cling and the okonomiyaki sauce brings the tang. Your “less mayo” adjustment is exactly what I’d do.
It is heavy, yeah 😂 But Japanese pancake toppings are usually indulgent. If you use a light hand on mayo, you still get that rich, glossy finish.
Bonito flakes flying everywhere like confetti is the best part. Also the non-stick pan note is important—mine always sticks if I’m not careful.
Yes!! Bonito flakes do turn it into a whole party 🎉 I also learned the hard way about the non-stick—medium heat + enough oil is key, otherwise it glues to the pan. Love this recipe.
Made these for dinner and they were legit like a street-food vibe. Crispy edges, chewy bits from the seafood—great combo. I didn’t have aonori so I just skipped it and it was still awesome.
Yes!! “Street-food vibe” is exactly what I aim for with these—those crispy-chewy edges are the best part. Glad skipping aonori still worked!
This is the best okonomiyaki recipe I’ve ever tried! So fluffy and tasty!
The dashi stock note is key. I used a store-bought dashi and it still tasted legit. Bonus points for clear flip timing (my first try before was always a mess).
Why put squid? That’s disgusting! Who thought of this recipe???
This is super flavorful. I used shrimp and squid and the texture was great. Next time I’ll make them thinner for extra crunch.
To anyone saying it’s complicated, just relax. You just mix and flip. It’s easy! 😎
My boyfriend said it tastes like pizza?? I don’t know why 😂 but I’ll take the compliment. Sauce makes everything.
Wait… pizza?? I’m skeptical 😅 I made okonomiyaki once and it was more “egg/cabbage” than pizza. But if the sauce is doing that, fair. What dashi did you use?
Lol pizza vibes make sense—both are saucy + savory, and the bonito flakes on top are such a good touch. 😂 This looks awesome!
I liked it but didn’t have all the seafood… used chicken instead. Still taste nice!
I’m glad you liked it! Chicken is a great substitute, and it sounds tasty. I might try that next time!
But it ain’t the same without seafood! Fish is way better for this recipe. Just sayin’!
Not sure about 1/4 cup cabbage in total though—seems low for a “pancake,” but maybe the rest of the toppings make up for it. Still, looks good.
I used a cast iron skillet and it crisped beautifully. However, 1/4 cup cabbage felt low—next time I’ll add more cabbage for more bite.
This is a fantastic recipe! I’ve never made okonomiyaki before, but this turned out so good!
This is not how you make proper okonomiyaki! Where are the traditional ingredients? No way it’s legit!
Honestly, I didn’t flip it—just cooked both sides longer and pressed it down. It came out okay, but it wasn’t the same vibe.
I followed it exactly but my batter was kinda thick—maybe my dashi was stronger? Still tasty, just not as thin and round as the picture in my head.
That makes sense—if your dashi was stronger (or saltier), the batter can feel “heavier.” I’ve also noticed different brands of flour soak up liquid differently. Next time try adding 1–2 tbsp more dashi (or even a splash of water) to loosen it up.
Mine does the same thing if I don’t spread it fast. The cabbage also changes everything—if it’s drier/thicker shreds, the batter won’t thin out like in the photos. Still tastes great though!
Flipping after 4-5 minutes feels risky. My pancakes always fall apart unless I wait longer. Maybe lower heat?
I’m not usually a “pan-forward” person but this was pretty straightforward. My pancakes took closer to 7-8 minutes per side though, so watch the thickness.
Thanks! I’m definitely more of a ladle-and-wait type than a constant-pan person 😄 I’ll keep an eye on the thickness—7–8 min per side sounds realistic.
Made it once with canned dashi and it still slapped. The flipping part is a little nerve-wracking but 4–5 min each side worked for me.