Okonomiyaki with Cabbage and Bacon Recipe
Okonomiyaki is a Japanese “pancake” with cabbage, fried in a pan and served with a characteristic sauce and mayonnaise. In Japan it’s often made together at the table on a small griddle, a bit like our at‑home pancake evenings. It’s a great dish for a relaxed get‑together with friends – everyone can have their own pancake and decorate it their own way.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
3
Ingredients
- white cabbage finely chopped - 300 g
- wheat flour - 120 g
- water cold - 120 ml
- egg - 2 piece
- bacon slices thin slices - 100 g
- spring onion chopped - 2 piece
- vegetable oil for frying - 2 tablespoons
- ketchup for the sauce - 2 tablespoons
- Worcestershire sauce for the sauce - 2 tablespoons
- mayonnaise for serving - 3 tablespoons
- salt - 0.5 teaspoons
Main Ingredient:
cabbage
Preparation
- Finely chop the cabbage, almost like for a slaw, and slice the spring onion into thin rings.
- In a bowl, mix the flour, water, eggs and salt until you get a thick but pourable batter, similar to pancake batter, just a bit thicker.
- Add the chopped cabbage and most of the spring onion (reserve a little for sprinkling), and mix thoroughly so the vegetables are evenly coated with the batter.
- In a small bowl, mix the ketchup with the Worcestershire sauce – this will be a quick okonomiyaki‑style sauce.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Spoon in 1/3 of the mixture, shaping a pancake about 1.5–2 cm thick and 12–15 cm in diameter.
- Arrange a few slices of bacon on top of the pancake, pressing them lightly into the mixture.
- Fry for 4–5 minutes, until the bottom is golden and slightly crispy. Carefully flip the pancake to the other side (ideally using two spatulas) and fry for another 4–5 minutes, until the bacon is browned and the centre is no longer raw.
- Transfer the cooked pancake to a plate and repeat with the remaining batter, adding a little more oil to the pan if needed.
- Spread each pancake with a thin layer of the ketchup–Worcestershire sauce, drizzle mayonnaise over the top in a zigzag pattern and sprinkle with the remaining spring onion.
- Serve hot, cutting the pancakes into quarters like a pizza.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone placki możesz przechować w lodówce i odgrzać na suchej patelni na małym ogniu, aż będą gorące i znów lekko chrupiące. Sos i majonez dodawaj dopiero po odgrzaniu.
Recipe submitted by
Marek, Site owner
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Updated:
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