Description
Okonomiyaki is a savory Japanese pancake made with a batter of flour, eggs, and shredded cabbage, topped with bacon, corn, and flavorful sauces. It’s a popular street food in Japan.
Ingredients
- 4 bacon slices, sliced (sub pork belly)
- ⅔ cup plain flour / all-purpose flour
- 2 tbsp cornstarch / cornflour
- ½ cup warm water
- 1 tsp dashi powder (sub chicken or veg stock)
- 3 eggs
- ¼ cabbage (300g / 10.5 oz), finely shredded
- 1-2 spring onions / green onions, sliced (half for batter & half for garnish)
- ½ cup canned corn
- 1 tbsp vegetable oil for cooking
- 2 tbsp kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp seaweed flakes (aonori)
- 1 tsp bonito flakes (katsuobushi)
Instructions
- Fry the bacon until crispy, then set aside to cool.
- Combine eggs and dashi powder dissolved in warm water, then beat gently.
- Mix flour and cornstarch in a large bowl, then pour in the egg and dashi mixture. Stir until smooth.
- Add shredded cabbage, half the spring onions, cooked bacon, and corn. Mix lightly.
- Heat oil in a pan over medium heat. Scoop batter into 10cm (4-inch) circles and cook until browned on both sides.
- Serve topped with kewpie mayo, okonomiyaki sauce, seaweed flakes, bonito flakes, and remaining spring onions.
Notes
- You can substitute pork belly for bacon.
- Add pickled ginger or Japanese 7-spice for extra flavor.
- Do not overmix the batter to keep the cabbage fluffy.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese