This easy Japanese-style savoury pancake is made with cabbage, green onions and bacon. Okonomiyaki translates to “grill as you like it,” so it’s versatile, you can fill it and top it with whatever you like.
- Prep Time:
- 10 min
- Cook Time:
- 10 min
- ¾ cup ( 175 mL ) all-purpose flour
- ½ tsp ( 2.5 mL ) salt
- ½ cup ( 125 mL ) chicken stock or water
- 4 eggs
- 3 cups ( 750 mL ) finely shredded cabbage
- 2 green onions, finely chopped
- 4 slices bacon, cooked and crumbled
- ¼ cup ( 60 mL ) canola oil
- 2 cups ( 500 mL ) bean sprouts
- 1 green onion, finely sliced diagonally
- 2 cups ( 500 mL ) dried bonito flakes
- 3 tbsp ( 45 mL ) pickled ginger
- 3 tbsp ( 45 mL ) toasted sesame seeds
- 3 tbsp ( 45 mL ) soy sauce
- 1 tbsp ( 15 mL ) Worcestershire sauce
- 1 tbsp ( 15 mL ) Asian-style hot sauce
Stir flour with salt in large bowl. In another bowl, whisk stock with eggs; whisk into flour mixture. Fold in cabbage, onions and bacon.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; pour ½ cup (125 mL) of the batter into the pan, gently pressing down with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned; flip over and cook for another 3 to 4 minutes. Repeat with remaining batter, adding more oil as necessary.
Toppings: Serve with sprouts, green onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce and hot sauce.
Makes: 6 pancakes.
Tips: If you can find okonomiyaki sauce, serve as a topping, as well, it’s similar in flavour to Worcestershire sauce, so it makes a good substitute.
You can substitute the chicken broth with low-sodium chicken broth, if desired.