Tender and nutty sheets of cauliflower, held together with eggs and plenty of ginger and scallions, form the base of this savory pancake. Use a thin, flexible fish spatula to transfer the okonomiyaki from the pan to the sheet tray and back again; its wide surface area makes it easy.

January 2020


Credit: Gregory DuPree

Recipe Summary

55 mins
40 mins
4 to 6




Make the roasted hazelnuts
  • Preheat oven to 350°F. Toss hazelnuts with 1 teaspoon water, oil, pepper, sugar, and salt in a small bowl until well coated. Spread in a single layer on a rimmed baking sheet. Bake in preheated oven, stirring occasionally, until toasted, 10 to 14 minutes. Remove from oven, and let cool completely, about 30 minutes.

Make the bulldog sauce
  • Whisk together ketchup, soy sauce, and Worcestershire sauce in a small bowl until well combined.

Make the yuzu kosho mayo
  • Whisk together mayonnaise, yuzu kosho, and lemon juice in a small bowl until well combined. Refrigerate until ready to use.

Make the okonomiyaki
  • Using a knife, shave off about 1/4 inch from top of florets of cauliflower head to create 2 tablespoons cauliflower crumbles; reserve crumbles for garnish. Quarter remaining cauliflower head, cutting through core. Using a mandoline, thinly slice some of the cauliflower quarters into about 1/8-inch-thick slices to equal about 4 cups. (Slices will be irregular in shape and vary in size.) Set slices aside. Transfer about 2 cups of florets to a small saucepan (reserve remaining cauliflower for another use). Add 3/4 cup water to saucepan. Bring to a boil over high. Reduce heat to medium-low; cover and simmer until cauliflower is tender, about 10 minutes. Drain well, and cool 15 minutes.

  • Transfer cooked cauliflower florets to a food processor, and process until smooth, about 30 seconds, stopping to scrape down sides as needed. Transfer 1/2 cup cauliflower puree to a large bowl, reserving remaining puree for another use. Whisk in eggs, potato starch, ginger, salt, pepper, and 1/4 cup scallions. Add cauliflower slices, and stir gently until evenly coated in potato starch mixture.

  • Heat 2 tablespoons oil in a 10-inch cast-iron skillet over medium until shimmering. Add batter, and press into an even layer covering bottom of skillet. Cook until bottom is golden brown, 6 to 9 minutes. Carefully transfer okonomiyaki to a baking sheet. Add remaining 2 tablespoons oil to skillet. Return okonomiyaki, browned side up, to skillet. Cook until bottom and sides are golden brown, 6 to 9 minutes. Transfer okonomiyaki to a serving plate.

  • Drizzle okonomiyaki with desired amount of bulldog sauce and yuzu kosho mayo. Sprinkle with roasted hazelnuts, remaining 1/4 cup scallions, and reserved shaved cauliflower crumbles. Cut okonomiyaki into slices, and serve immediately.

Make Ahead

Roasted hazelnuts can be stored in an airtight container at room temperature up to 5 days; bulldog sauce and yuzo kosho mayonnaise can be stored in airtight containers in the refrigerator up to 5 days.


Kewpie mayonnaise and yuzu kosho can be found at Asian markets or online at amazon.com. To drizzle sauce and mayo, use a small squeeze bottle, or use a ziplock plastic bag with a small hole cut in one corner.