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Okonomiyaki Calculator — Batter, Cabbage & Toppings

Get precise batter, cabbage, and topping amounts for Japanese savory pancakes by style and count

Cabbage

600g

Flour

160g

Eggs

4

Cabbage

600g
shredded cabbage for 4 pancakes
Flour

160g

Eggs

4

Dashi

160 ml

Pork Belly (Butaniku)

160g

Ingredients

Cabbage600g
Flour160g
Pork Belly (Butaniku)160g

Example Calculations

14 Osaka-Style with Pork Belly

Inputs

Pancakes4
StyleOsaka Style (Kansai)
ProteinPork Belly (Butaniku)

Result

Cabbage600g
Flour160g
Eggs4
Pork Belly160g

4 × 150g cabbage = 600g. Flour: 4 × 40g = 160g. Eggs: 4 × 1 = 4. Pork: 4 × 40g = 160g.

22 Hiroshima-Style with Mixed Seafood

Inputs

Pancakes2
StyleHiroshima Style
ProteinMixed Seafood

Result

Cabbage400g
Flour60g
Eggs2
Mixed Seafood80g

2 × 200g cabbage = 400g. Flour: 2 × 30g = 60g. Eggs: 2 × 1 = 2. Seafood: 2 × 40g = 80g.

Frequently Asked Questions

Q

How much cabbage do I need per okonomiyaki?

Cabbage is the main ingredient by weight. Osaka-style uses 150g of shredded cabbage per pancake, Hiroshima-style uses 200g (layered, not mixed), and Monjayaki uses 100g. Shred cabbage into thin 3–5mm strips and do not squeeze out water—the moisture helps create steam.

  • Osaka style: 150g shredded cabbage per pancake (mixed into batter)
  • Hiroshima style: 200g per pancake (layered on top, not mixed)
  • Monjayaki: 100g per serving (chopped finer)
  • Shred into 3–5mm strips, do not squeeze out moisture
  • Use fresh cabbage—wilted cabbage produces less steam
StyleCabbage/PancakeFlour/PancakeEgg/Pancake
Osaka150g40g1
Hiroshima200g30g1
Monjayaki100g20g0.5
Q

What is the okonomiyaki batter ratio?

Osaka-style batter uses 40g flour and 40ml dashi per pancake, plus 1 egg. The batter should be thin enough to barely bind the cabbage—it is not a thick pancake batter. Some recipes add grated nagaimo (mountain yam) for extra fluffiness.

  • Flour: 40g per pancake (Osaka), 30g (Hiroshima), 20g (Monjayaki)
  • Dashi: roughly equal to flour by volume (40ml per pancake for Osaka)
  • Egg: 1 per pancake for Osaka/Hiroshima, 0.5 for Monjayaki
  • Optional: grated nagaimo for lighter, fluffier texture
  • Batter should be thin—cabbage is the star, not the batter
Q

What is the difference between Osaka and Hiroshima okonomiyaki?

Osaka-style mixes all ingredients into the batter before cooking on a griddle. Hiroshima-style layers each ingredient separately: a thin crepe, then cabbage, then bean sprouts, pork, yakisoba noodles, and a fried egg. Hiroshima-style is taller and has noodles inside.

  • Osaka: mix everything into batter, cook as one thick pancake
  • Hiroshima: layer ingredients on a thin crepe, add yakisoba noodles
  • Osaka is easier for home cooks (one-pan, one-flip technique)
  • Hiroshima requires more skill (careful layering and flipping)
  • Monjayaki (Tokyo): very runny batter, eaten directly off griddle with spatula
Q

What toppings go on okonomiyaki?

Essential toppings per pancake: 20ml okonomiyaki sauce (similar to Worcestershire), 10ml Japanese mayo, 3g bonito flakes (katsuobushi), and 1g aonori (dried seaweed). Apply sauce and mayo in a crosshatch pattern, then top with bonito and aonori.

  • Okonomiyaki sauce: 20ml per pancake — sweet, thick, Worcestershire-like
  • Japanese mayo: 10ml per pancake — applied in zigzag lines
  • Bonito flakes: 3g per pancake — they dance from the heat
  • Aonori: 1g per pancake — dried green seaweed powder
  • Beni shoga (red ginger): 5g per pancake, served on side

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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