Description
Okonomiyaki is a delicious Japanese savory pancake made with a batter of flour, eggs, and dashi stock, loaded with shredded cabbage, bacon, corn, and spring onions. It’s pan-fried until golden and crispy, then topped with chewy bonito flakes, seaweed flakes, okonomiyaki sauce, and creamy kewpie mayonnaise for a perfect balance of savory and tangy flavors. This recipe showcases a classic, comforting street food that’s easy to make at home and great for sharing.
Ingredients
Scale
Dry Ingredients
- ⅔ cup plain flour (all purpose flour)
- 2 tbsp cornstarch (cornflour)
- 1 tsp dashi powder (dissolved in warm water; substitute chicken or vegetable stock powder if unavailable)
Wet Ingredients
- ½ cup warm water
- 3 eggs
- 1 tbsp vegetable oil (for cooking)
Vegetables & Toppings
- ¼ cabbage (wombok/napa, about 300 g / 10.5 oz, finely shredded)
- 1–2 spring onions (green onions; sliced, half for batter, half for garnish)
- ½ cup canned corn
- 2 tbsp kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp seaweed flakes (aonori)
- 1 tsp bonito flakes (katsuobushi)
Meat
- 4 bacon slices (fat and rind removed; substitute pork belly slices if preferred)
Instructions
- Cook the Bacon: Heat a frying pan over medium heat. Fry the bacon slices until cooked through and crispy, letting them release their own fat. Once cooked, remove from the pan and set aside to cool.
- Prepare Dashi Mixture: In a jug, dissolve 1 tsp dashi powder in ½ cup warm water. Crack 3 eggs into the mixture and beat gently to combine.
- Make the Batter: In a large mixing bowl, combine ⅔ cup plain flour and 2 tbsp cornstarch. Pour the egg and dashi mixture into the dry ingredients. Stir gently until a smooth batter forms, ensuring no lumps remain.
- Add Vegetables and Bacon: To the batter, fold in finely shredded cabbage, half of the sliced spring onions, cooked bacon pieces, and ½ cup canned corn. Mix gently to coat all the ingredients evenly. If excess liquid remains at the bottom, add a bit more shredded cabbage and mix carefully without overworking the batter.
- Heat the Pan: Place a large frying pan on medium heat and add 1 tbsp vegetable oil. Allow it to warm up fully before cooking to ensure a crisp exterior.
- Cook the Pancakes: Scoop portions of the batter mixture onto the pan, shaping into 10 cm (4 inch) wide circles. Cook for 3-4 minutes on one side or until lightly browned. Flip and cook the other side for another 3-4 minutes until golden and cooked through.
- Plate and Garnish: Transfer cooked okonomiyaki pancakes to serving plates. Drizzle with 2 tbsp kewpie mayonnaise and 2 tbsp okonomiyaki sauce. Sprinkle with 1 tsp seaweed flakes (aonori), 1 tsp bonito flakes (katsuobushi), and the remaining sliced spring onions. Optionally, garnish with pickled ginger and Japanese 7 spice for added flavor.
Notes
- Use pork belly instead of bacon for a richer flavor if preferred.
- Dashi powder can be substituted with chicken or vegetable stock powder if unavailable.
- Do not overmix the batter to ensure the cabbage stays light and fluffy, which keeps the pancake tender.
- Cook pancakes on medium heat to avoid burning while ensuring they’re cooked through.
- Okonomiyaki sauce and kewpie mayonnaise can typically be found in Asian groceries or online.
- Optional toppings such as pickled ginger and Japanese 7 spice add an extra kick and authenticity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (approx. 180g)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 140 mg
Keywords: Okonomiyaki, Japanese pancake, savory pancake, bacon pancake, street food, easy Japanese recipe, dashi, cabbage pancake
