Dinner
Okonomiyaki Recipe – Japanese Savory Pancake | NordMad
Osaka-style okonomiyaki loaded with cabbage, green onions, and bacon – a customizable Japanese savory pancake. Topped with tonkatsu sauce, Japanese mayo, and bonito flakes.
Rate:
35 min total
4 servings
Easy
Ingredients
servings
Units
Batter
- 7.1 oz all-purpose flour
- about 0.8 cup water or dashi stock
- 2 stk eggs
- 1 tsp soy sauce
- 1 tbsp Oil for frying
Filling and topping
- 10.6 oz cabbage, finely shredded
- 4 stk green onions, thinly sliced
- 5.3 oz bacon, sliced
- 3 tbsp tonkatsu sauce (or HP sauce)
- 3 tbsp Japanese mayonnaise
Instructions
- 1
Make the batter
- Mix flour, water (or dashi), eggs, and soy sauce into a smooth batter.
- Fold the cabbage and green onions into the batter.
5 minBowl - 2
Cook the pancakes
- Heat a skillet with a little oil over medium heat. Spread a portion of batter in the pan and shape into a thick pancake (about 2 cm).
- Lay bacon slices on top. Cook 4-5 minutes, flip carefully and cook 4-5 more minutes until golden on both sides.
15 minPan - 3
Serve
- Brush with tonkatsu sauce and drizzle Japanese mayo in lines. Optionally top with bonito flakes and toasted sesame seeds.
2 min
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Details
Dietary
Allergens
Gluteneggsoy
Storage
Fresh
- • Duration: 2 days
- • Temperature: 5°C
- • Method: Store in an airtight container in the fridge. Reheat in a pan.
Tips
Preparation
- • Shred the cabbage as finely as possible – it gives the best texture in the pancake.
Cooking
- • Don't press the pancake flat – keep it thick so it stays juicy inside.
Serving
- • Best served straight from the pan. Cut into quarters like a pizza.
Author
N
Nordmad
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Keep a great tone in the comments. No ads, spam, or sensitive personal data.
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Author
N
Nordmad