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    About this recipe: A Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!

    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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