Description
Savory Okonomiyaki is a quick and easy Japanese pancake that blends crispy bacon, fresh vegetables, and a flavorful batter seasoned with dashi. These golden-brown pancakes are topped with traditional okonomiyaki sauce, Kewpie mayo, seaweed flakes, and bonito flakes, delivering a perfect balance of umami, tanginess, and warmth. Ideal for a satisfying meal in just 30 minutes, this recipe serves 4 and can accommodate gluten-free and vegetarian adaptations.
Ingredients
Scale
Main Ingredients
- 4 slices Bacon (Or substitute with pork belly.)
- 1 cup Plain Flour/All-Purpose Flour (Gluten-free flour could work.)
- 2 tablespoons Cornstarch (Potato starch is an alternative.)
- 3/4 cup Warm Water (For dissolving dashi powder.)
- 1 tablespoon Dashi Powder (Or substitute with homemade dashi or stock.)
- 2 large Eggs (Use fresh eggs for best results.)
- 2 cups Cabbage (Shredded napa cabbage makes a great alternative.)
- 2 stalks Spring Onion/Green Onion (Reserve half for garnish.)
- 1 cup Corn (Fresh corn for a juicy bite.)
- 2 tablespoons Vegetable Oil (Use neutral oil like canola.)
Toppings and Seasonings
- 1/2 cup Kewpie Mayo (Regular mayo can be used but won’t match the taste.)
- 1/4 cup Okonomiyaki Sauce (Substitute with BBQ or yakisoba sauce.)
- 2 tablespoons Aonori (Dried Seaweed Flakes) (Can swap with small flakes of nori.)
- 1 tablespoon Katsuobushi (Dried Bonito Flakes) (Omit if not available.)
- 2 tablespoons Beni Shoga (Pickled Red Ginger) (Optional for tanginess.)
- 1 teaspoon Japanese 7 Spice (Shichimi Togarashi) (Optional for added warmth.)
Instructions
- Cook the Bacon: In a large skillet, heat over medium heat and cook the bacon slices for about 5 to 7 minutes or until they are crispy. Remove the bacon from the skillet and set aside, keeping the bacon drippings in the pan for flavor.
- Prepare the Batter: In a jug, whisk the eggs thoroughly. Add warm water with dissolved dashi powder and mix well. In a separate large bowl, combine the plain flour and cornstarch, then pour in the egg and dashi mixture. Stir until the batter is smooth without lumps.
- Fold in the Vegetables and Bacon: Gently fold the shredded cabbage, half of the chopped spring onions, fresh corn, and the crispy bacon pieces into the batter. Stir carefully to avoid overmixing, preserving the texture and volume of the ingredients.
- Heat the Skillet and Add Oil: Return the skillet to medium heat and add a splash of vegetable oil to coat the surface, preventing the pancakes from sticking.
- Cook the Pancakes: Using a spoon or ladle, pour about 1/4 cup of the batter per pancake onto the skillet. Flatten each slightly into a circle shape. Cook each side for 3 to 4 minutes until the surface turns golden brown and crispy. Flip carefully to cook evenly.
- Serve with Toppings: Remove the cooked okonomiyaki from the skillet and serve hot. Top each pancake with Kewpie mayo, okonomiyaki sauce, a sprinkling of aonori seaweed flakes, bonito flakes, and the reserved spring onions. Optionally, add pickled red ginger and sprinkle Japanese 7 spice for extra flavor.
Notes
- Use fresh eggs and warm water to help dissolve dashi powder properly for better flavor integration.
- Gluten-free flour can substitute all-purpose flour if needed, and potato starch can replace cornstarch.
- To keep crispy bacon texture, add it last to the batter and avoid overmixing.
- Cooking on medium heat is crucial to ensure the pancakes cook through without burning the exterior.
- Optional toppings like Beni Shoga and Japanese 7 Spice add tanginess and warmth but can be omitted to suit taste preferences.
- Kewpie mayo provides a distinctive flavor unmatched by regular mayonnaise.
- This dish pairs wonderfully with green tea or a light Japanese beer for authentic experience.
