Sechiyaki (Japanese Crispy Noodle Pancake)

Sechiyaki is a street-food dish unique to Wakayama, Japan. This regional specialty traditionally combines fresh yakisoba noodles with crisp-tender vegetables, all bound together with eggs. The mixture is then pan-grilled into a savory, satisfying pancake. Unlike okonomiyaki, Japan’s other popular savory pancake, sechiyaki does not include flour, which results in a more delicate dish that’s still packed with umami.

What is yakisoba?

Yakisoba is a traditional stir-fried noodle dish made with Chinese-style wheat noodles called chūkamen; vegetables such as cabbage, carrots, and onions; and proteins like pork belly or chicken.

What is okonomiyaki?

Okonomiyaki is a Japanese savory pan-grilled pancake made with shredded cabbage, eggs, flour, and water. There are two primary styles of okonomiyaki in Japan: Kansai (or Osaka) style and Hiroshima style. Kansai-style combines all the ingredients into a batter before grilling on a flat iron griddle called a teppan. Hiroshima-style grills the pancake base first, then layers the remaining ingredients on top.

Notes from the Food & Wine Test Kitchen

Yakisoba and okonomiyaki sauces are popular Japanese condiments with similar ingredients like Worcestershire, ketchup, and sugar. Yakisoba sauce is tangier and thinner and is typically cooked into stir-fried dishes. Okonomiyaki sauce, on the other hand, is thicker, sweeter, and used to finish dishes. Find both sauces at most Asian grocery stores or online. 

If you’re using a nonstick skillet that’s larger than 10 inches, your pancake may cook slightly faster. We recommend taking a look at the bottom of the pancake 30 seconds to one minute before the suggested flip time to check the level of browning.