Description
Okonomiyaki is a savory Japanese pancake made with shredded cabbage, flour, eggs, and customizable mix-ins like bacon, shrimp, or veggies. Topped with okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed, this quick and versatile dish is a beloved comfort food perfect for breakfast, lunch, or dinner.
Ingredients
For the Batter:
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4 slices bacon (or pork belly, fat and rind removed)
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⅔ cup (85 g) plain flour (all-purpose flour)
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2 tbsp (16 g) cornstarch
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½ cup (120 ml) warm water
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1 tsp (2 g) dashi powder (dissolved in warm water)
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3 eggs
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¼ head cabbage (about 300 g), shredded
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1–2 spring onions, chopped (half for batter, half for garnish)
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½ cup (80 g) canned corn
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1 tbsp (15 ml) vegetable oil
Toppings:
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2 tbsp kewpie mayonnaise
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2 tbsp okonomiyaki sauce
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1 tsp seaweed flakes (aonori)
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1 tsp bonito flakes (katsuobushi)
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1–2 spring onions, finely chopped (for garnish)
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Optional: pickled red ginger, Japanese 7-spice
Instructions
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Fry bacon in a pan until crispy. Cool and chop.
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In a bowl, whisk eggs with warm dashi water. Combine flour and cornstarch, then add egg mixture. Mix until smooth.
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Fold in cabbage, half the spring onions, corn, and chopped bacon. Do not overmix.
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Heat oil in a skillet over medium heat. Scoop batter to form 4-inch pancakes. Cook 3–4 minutes per side until golden brown and crisp.
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Transfer to plate. Drizzle with mayonnaise and okonomiyaki sauce.
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Sprinkle with seaweed, bonito flakes, and remaining spring onions. Add optional toppings if desired.
Notes
Don’t overmix batter—gentle folding keeps it fluffy.
Smaller pancakes flip easier and cook evenly.
Shred cabbage finely for the best texture.
Substitute ketchup + Worcestershire if you don’t have okonomiyaki sauce.
Store without toppings for better reheating results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Snack
- Method: Pan-Fried
- Cuisine: : Japanese