A savory Japanese pancake packed with cabbage, green onions, and bacon, then topped with rich okonomiyaki sauce, creamy Kewpie mayonnaise, and delicate bonito flakes. This street food favorite is crispy on the outside and fluffy on the inside, making it a delicious and satisfying meal.
Serves: 4 people | Time: 30 minutes
Ingredients
Batter
- 2 cups (240g) all-purpose flour
- 1 cup (240ml) water or dashi stock
- 4 large eggs
- Vegetable oil (for cooking)
Filling
- 4 cups (400g) finely shredded cabbage
- ¾ cup (80g) chopped green onion
- ⅓ cup (40g) chopped pickled ginger
- ½ cup (60g) bacon bits
Toppings
- Katsuobushi (bonito flakes)
- Aonori (dried green seaweed)
- Okonomiyaki sauce
- Kewpie mayonnaise
Instructions
-
Combine the Batter
- In a large bowl, whisk together the flour and water (or dashi) until smooth.
- Lightly beat the eggs in a separate bowl, then add them to the flour mixture. Stir until fully combined
-
Incorporate the Filling
- Gently fold in the shredded cabbage, green onion, pickled ginger, and bacon bits.
- Mix until these ingredients are evenly distributed in the batter.
-
Heat the Skillet
- Place a nonstick skillet or griddle over medium heat.
- Add a small amount of vegetable oil and swirl to coat the surface.
-
Cook Each Pancake
- Scoop one-fourth of the batter onto the skillet, forming a round pancake about 1 inch (2.5 cm) thick and 6 inches (15 cm) across.
- Cook for about 5 minutes, or until the bottom is golden and the pancake is firm enough to flip.
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Flip and Finish
- Carefully flip with a spatula.
- Cook the second side for about 5 minutes, until it’s golden and fully cooked through.
-
Top and Serve
- Transfer the okonomiyaki to a serving plate.
- Optionally drizzle with okonomiyaki sauce and mayonnaise.
- Sprinkle with katsuobushi and aonori.
- Repeat until you’ve used all the batter (total of 4 pancakes).
Tips
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Flavor Boost: Replacing water with dashi adds a savory depth to the pancakes.
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Sauce Hack: Mix equal parts Worcestershire sauce and ketchup with a touch of sugar if you don’t have okonomiyaki sauce.
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Variety: Top with extra sliced green onions or sesame seeds for added color and texture.