45 min

    A Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!

    63 people made this

    Serves: 4 

    • 250g bacon rashers
    • 300ml water
    • 4 eggs
    • 375g plain flour
    • 1 teaspoon salt
    • 1 medium cabbage, cored and sliced
    • 2 tablespoons minced pickled ginger
    • 1 tablespoon cooking oil, or as needed
    • 4 tablespoons tonkatsu sauce or barbecue sauce

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Fry the bacon in a large frying pan over medium heat until slightly crispy. Remove to kitchen roll to drain and set aside.
    2. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
    3. Heat a frying pan or flat griddle pan over medium heat and coat with oil. Pour about 1/4 of the batter into the centre of the pan. Place 4 slices of cooked bacon in the centre. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the centre is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.


    Okonomiyaki is also often served with a drizzle of mayo and a sprinkling of bonito (dried fish flakes). You can also add tinned sweetcorn, kimchi, cheese or chopped cooked prawns or squid. Take a cue from the name - okonomi means 'what you like', and yaki means 'cooked'.

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    Reviews & ratings
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    Reviews in English (46)


    Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than water, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!  -  05 Jul 2006  (Review from Allrecipes US | Canada)


    This is the same way I make it, except I leave out the pickled ginger. The bacon can also be substitued for other meats, I have found ham and shrimp work (but bacon is my fav). You can also add some finely chopped up leek, which really adds to the traditional flavor. I serve it with Okonomiyaki sauce (brown sauce) and Japanese Mayo (it's like american mayo without sugar, so you can substitute regular mayo no problem)  -  02 Feb 2006  (Review from Allrecipes US | Canada)


    This can be a very versatile recipe. Not to mention very delicious as well. As the name suggests, okonomi means your favorite in Japanese. So you can add any of your favorite ingredients in okonomi-yaki. We made ours with shrimp, crab meat and shiitaki mushroom. Instead of water, we used dashi stock which adds more flavor.  -  26 Jun 2006  (Review from Allrecipes US | Canada)