Description

Ingredients

• Batter
• 🌾 120 g all-purpose flour gluten Original: 🌾 120 g all-purpose flour
• 🥚 2 eggs egg Original: 🥚 2 eggs
• 💧 120 ml dashi or water Original: 💧 120 ml dashi or water
• 🥬 200 g finely chopped cabbage Original: 🥬 200 g finely chopped cabbage
• 🧅 2 spring onions, sliced Original: 🧅 2 spring onions, sliced
• 🥩 4 slices thin pork belly or bacon (optional) Original: 🥩 4 slices thin pork belly or bacon (optional)
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• Toppings
• 🍯 2 tbsp okonomiyaki sauce (or mix 1 tbsp ketchup + 1 tbsp Worcestershire) Original: 🍯 2 tbsp okonomiyaki sauce (or mix 1 tbsp ketchup + 1 tbsp Worcestershire)
• 🥚 1 tbsp Japanese mayo Original: 🥚 1 tbsp Japanese mayo
• 🌿 1 tbsp bonito flakes (katsuobushi) Original: 🌿 1 tbsp bonito flakes (katsuobushi)
• 🌿 1 tsp aonori (seaweed flakes) Original: 🌿 1 tsp aonori (seaweed flakes)

Preparation

• Mix batter: In a bowl, whisk flour, dashi, eggs, and salt until smooth. Fold in cabbage and spring onion.
• Cook: Heat lightly oiled pan on medium. Spoon half the mixture, flatten gently to 1.5 cm thickness. Lay 2 bacon slices on top.
• Fry: Cook 4–5 min per side until golden and firm. Flip carefully halfway through.
• Finish: Brush with okonomiyaki sauce, drizzle mayo, sprinkle bonito flakes and aonori.
• Repeat: Make second pancake with remaining batter.

Total Time

Nutritional Value

Advice

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