Okonomiyaki
A savory Japanese cabbage pancake packed with texture, topped with bacon, rich umami sauce, and mayo.
- 25 min
- 580 kcal / serving
- easy
- Protein
- 17.2 g
- Fat
- 34.5 g
- Carbs
- 47.8 g
Contains: gluten, egg, soy, fish, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g white cabbage (very finely shredded)
- 100 g wheat flour
- 120 ml Dashi stock (or water)
- 2 pc eggs (medium)
- 4 slices bacon
- 2 tbsp Okonomiyaki sauce
- 2 tbsp Japanese mayonnaise (Kewpie)
- 2 tbsp vegetable oil
Method
- Whisk the wheat flour, Dashi stock, and eggs together in a large bowl until a smooth batter forms.
- Fold the finely shredded white cabbage into the batter until everything is evenly coated.
- Heat the vegetable oil in a skillet and pour the cabbage mixture in, shaping it into a round disc (approx. 2 cm thick).
- Lay the bacon slices side-by-side flat on top of the cabbage pancake.
- Cook over medium heat for 5 minutes, then carefully flip it over, cover with a lid, and fry for another 5 minutes.
- Slide onto a plate, drizzle generously in a grid pattern with Okonomiyaki sauce and mayonnaise, and serve.
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