Okonomiyaki is a crispy and savoury Japanese pancake packed with cabbage, eggs, bacon, and topped with rich sauces and seaweed flakes. This quick and customizable recipe brings the taste of Japanese street food to your kitchen in under 30 minutes.
Ingredients
Instructions
Fry the bacon in a pan over medium heat until crispy. Set aside to cool. No oil needed as the bacon releases its own fat.
In a jug, beat the eggs with dashi powder dissolved in warm water.
In a large mixing bowl, combine flour and cornstarch. Pour in the egg-dashi mixture and stir until smooth.
Add shredded cabbage, half of the spring onions, corn, and cooked bacon into the batter. Mix gently to coat without overmixing.
Heat vegetable oil in a frying pan over medium heat. Scoop the mixture into 10cm (4-inch) pancake shapes and flatten slightly.
Cook for 3–4 minutes per side until golden brown and cooked through.
Transfer to serving plates. Drizzle with Kewpie mayonnaise and okonomiyaki sauce.
Top with aonori, bonito flakes, and the remaining spring onions. Optionally add pickled red ginger or shichimi togarashi.
Nutrition
- Serving Size
- 1 pancake
- Calories
- 328 calories
- Sugar Content
- 5g
- Sodium Content
- 400mg
- Fat Content
- 18g
- Saturated Fat Content
- 5g
- Unsaturated Fat Content
- 11g
- Trans Fat Content
- 0.1g
- Carbohydrate Content
- 30g
- Fiber Content
- 3g
- Protein Content
- 12g
- Cholesterol Content
- 141mg
