Okonomiyaki (Japanese Savoury Pancake)

Fluffy cabbage pancakes with bacon, topped with a sweet, tangy sauce, Japanese mayonnaise and spring onions.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 150g plain flour
  • 1 tsp baking powder
  • 200ml water
  • 1/2 tsp dashi granules
  • 3 large eggs
  • 300g white cabbage, very finely shredded
  • 4 spring onions, finely sliced
  • 8 rashers streaky bacon, halved
  • 2 tbsp sunflower oil
  • For the okonomiyaki sauce: 4 tbsp tomato ketchup
  • For the okonomiyaki sauce: 2 tbsp Worcestershire sauce
  • For the okonomiyaki sauce: 1 tbsp light soy sauce
  • For the okonomiyaki sauce: 1 tbsp caster sugar
  • Japanese mayonnaise (such as Kewpie), to serve
  • Pickled sushi ginger, to serve

Method

  1. Mix the sauce ingredients in a small pan, heat gently for 2 minutes until the sugar has dissolved and leave to cool.

  2. Dissolve the dashi granules in the water. Whisk the flour, baking powder, dashi water and eggs into a smooth batter, then fold in the cabbage and half the spring onions.

  3. Heat 1/2 tbsp of the oil in a large non-stick frying pan, about 24cm, over a medium heat. Pour in a quarter of the mixture, shape into a round about 2cm thick and lay 4 bacon pieces on top.

  4. Cook for 5 to 6 minutes until golden underneath, then flip with a plate or wide spatula, pressing lightly, and cook for 5 to 6 minutes until the bacon is crisp and the centre is cooked through. Repeat to make 4 pancakes.

  5. Brush with the sauce, drizzle with mayonnaise and top with the remaining spring onions and pickled ginger.