About this recipe

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Recipe highlight

Why you’ll love it

Crispy, saucy, and endlessly fun — Japan’s most beloved comfort pancake! 🥢

Ingredients

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

Preparation

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

Timing details

Nutrition

Estimated values per serving.

Tips & variations

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