Okonomiyaki – Japanese Savoury Pancakes Recipe
Okonomiyaki is a popular Japanese savory pancake packed with shredded cabbage, crispy bacon, and sweet corn, all bound together with a flavorful batter made from flour, eggs, and dashi stock. Topped generously with tangy okonomiyaki sauce, creamy kewpie mayonnaise, seaweed flakes, bonito flakes, and fresh spring onions, this dish offers a deliciously satisfying combination of textures and umami flavors perfect for a hearty meal or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 4 bacon slices (sliced, fat & rind removed, substitute with pork belly if desired)
- ⅔ cup plain flour / all purpose flour
- 2 tbsp cornstarch / cornflour
- ½ cup warm water
- 1 tsp dashi powder (dissolved in warm water, can substitute with chicken or vegetable stock powder)
- 3 eggs
- ¼ cabbage (300 g / 10.5 oz, wombok / napa, finely shredded)
- 1–2 spring onions / green onions (sliced; half for batter & half for garnish)
- ½ cup corn (tinned)
- 1 tbsp vegetable oil (for cooking)
Toppings
- 2 tbsp kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp seaweed flakes / aonori
- 1 tsp bonito flakes / katsuobushi
Instructions
- Cook the bacon: Fry the bacon slices in a pan over medium heat without any additional oil, allowing the natural fat to render and the bacon to become crispy. Once cooked through and crispy, remove from heat and set aside to cool.
- Prepare the batter base: In a jug, beat together the eggs and dashi powder dissolved in the warm water to create a flavorful liquid mixture. In a separate large mixing bowl, combine the plain flour and cornstarch.
- Combine wet and dry ingredients: Pour the egg and dashi mixture into the bowl with the flour and cornstarch. Stir gently to combine until you have a smooth batter with no lumps.
- Add vegetables and bacon: Fold in the finely shredded cabbage, half of the sliced spring onions, cooked crispy bacon pieces, and the drained corn. Mix carefully to coat all the dry ingredients without overmixing, keeping the cabbage light and fluffy. If the batter is too watery, add more shredded cabbage as needed.
- Heat the pan: Place a large frying pan or skillet over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the pancakes: Scoop portions of the batter onto the hot pan, shaping each into a circle about 10 cm (4 inches) in diameter. Cook for a few minutes on one side until lightly browned, then flip carefully and cook the other side until golden and cooked through.
- Serve and garnish: Transfer the cooked okonomiyaki pancakes to serving plates. Drizzle generously with kewpie mayonnaise and savory okonomiyaki sauce. Sprinkle over seaweed flakes (aonori), bonito flakes (katsuobushi), and the remaining spring onion slices for garnish. Optionally add pickled ginger and Japanese seven spice for extra flavor.
Notes
- Use pork belly if preferred for a richer, more traditional flavor instead of bacon.
- If dashi powder is unavailable, substitute with chicken or vegetable stock powder for a similar umami taste.
- Do not overmix the batter once cabbage is added to maintain a fluffy texture.
- Adjust the thickness of the batter by adding more shredded cabbage if it feels too watery.
- Okonomiyaki sauce can be purchased ready-made or substituted with a mix of Worcestershire sauce and ketchup if homemade is preferred.
- Ensure the pan is properly heated to achieve a nice crispy exterior on the pancakes.
Keywords: Okonomiyaki, Japanese savory pancake, cabbage pancake, Japanese street food, bacon pancakes, umami pancakes, okonomiyaki sauce, Japanese cuisine
