Okonomiyaki (Japanese Pancake)
Okonomiyaki — Japanese Pancake
One of my favourite ways to eat cabbage! Okonomiyaki is a delicious
Japanese-style savoury pancake that is surprisingly easy to make.
The best part is how versatile it is — there are endless possibilities
when it comes to fillings, toppings and sauces, so you can make it
your own.
Servings: 2
Ingredients
Sauces
Optional Fillings
Optional Toppings
Instructions
- Prepare the cabbage – Finely shred the wombok and add it to a large mixing bowl.
- Make the batter – Dissolve the dashi in the warm water, then add it to the cabbage. Add the flour, cornflour, eggs and corn. Mix until all ingredients are well combined.
- Heat the pan – Place a medium-sized frying pan over medium heat. Add a drizzle of extra virgin olive oil and allow it to heat.
- Cook the pancake – Add half of the cabbage mixture to the pan and gently press it down to form a pancake shape. Cook for a few minutes on each side until golden brown and cooked through.
- Cook the bacon – While the pancake is cooking, cook the bacon until it reaches your preferred level of crispiness.
- Add the toppings – Remove the pancake from the heat and top with Kewpie mayonnaise, Sriracha, Kecap Manis and your chosen toppings.
- Serve – Enjoy immediately while hot.
Recipe Notes
- Make it easier to flip: If flipping the pancake is getting out of hand, make smaller-sized pancakes or cut a large pancake in half while it is cooking to make it easier to manage.
- No dashi? Fish stock makes a good substitute, or use a pinch of salt instead.
- Change the cabbage: You can use other varieties of cabbage. They tend to be firmer than wombok, so may require a little extra cooking time.
- Watch the heat: If the pancake is browning before the centre has cooked through, reduce the heat. Alternatively, transfer it to the oven to finish cooking.
- Choose your own adventure: There are endless possibilities for fillings, toppings and sauces. Add whatever you have available and experiment with different combinations.
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