Japanese Okonomiyaki

    Japanese Okonomiyaki

    (65)
    40min


    59 people made this

    About this recipe: Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!

    Ingredients
    Serves: 4 

    • 340g sliced smoked bacon
    • 1 1/3 cups (320ml) water
    • 4 eggs
    • 3 cups (375g) plain flour
    • 1 teaspoon salt
    • 1 medium head green cabbage, cored and sliced
    • 2 tablespoons minced pickled ginger
    • 1/4 cup (60ml) tonkatsu sauce or barbeque sauce

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
    2. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
    3. Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.
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    Reviews and ratings
    Global ratings:
    (65)

    Reviews in English (65)

    by
    62

    Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than water, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!  -  05 Jul 2006  (Review from Allrecipes US | Canada)

    by
    43

    This is the same way I make it, except I leave out the pickled ginger. The bacon can also be substitued for other meats, I have found ham and shrimp work (but bacon is my fav). You can also add some finely chopped up leek, which really adds to the traditional flavor. I serve it with Okonomiyaki sauce (brown sauce) and Japanese Mayo (it's like american mayo without sugar, so you can substitute regular mayo no problem)  -  02 Feb 2006  (Review from Allrecipes US | Canada)

    by
    35

    This can be a very versatile recipe. Not to mention very delicious as well. As the name suggests, okonomi means your favorite in Japanese. So you can add any of your favorite ingredients in okonomi-yaki. We made ours with shrimp, crab meat and shiitaki mushroom. Instead of water, we used dashi stock which adds more flavor.  -  26 Jun 2006  (Review from Allrecipes US | Canada)

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