Bacon Okonomiyaki – Japanese Cabbage Pancakes

Name: Bacon Okonomiyaki – Japanese Cabbage Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 pancakes
Ingredients: 4 tablespoons Regular Mayonnaise; 2 teaspoons rice vinegar; ½ teaspoon sugar; 1 ½ tablespoons sugar; 2 tablespoons oyster sauce; 4 tablespoons ketchup; 4 tablespoons Worcestershire sauce; 1 lb cabbage; 1 cup carrots; 4 spring onions; 2 large eggs; ½ cup dashi; 2 tablespoons soy sauce; ¼ teaspoon fine salt; 1 cup all-purpose flour; 7 oz thinly sliced bacon; 2-3 tablespoons vegetable oil; sesame seeds

User Reviews

4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 pancakes
Calories
440 kcal
Cuisine
Japanese

Bacon Okonomiyaki – Japanese Cabbage Pancakes

Freya Patterson

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Bacon okonomiyaki is a savory Japanese cabbage pancake served with homemade okonomiyaki sauce and Japanese mayonnaise. Try our simplified version; it's delicious!

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Ingredients

Servings

Japanese Mayonnaise:

4 tablespoons Regular Mayonnaise
2 teaspoons rice vinegar
½ teaspoon sugar

Okonomiyaki Sauce:

1 ½ tablespoons sugar
2 tablespoons oyster sauce
4 tablespoons ketchup
4 tablespoons Worcestershire sauce

Okonomiyaki:

1 lb cabbage shredded, 450 g, about 5 cups
1 cup carrots shredded, 50 g
4 spring onions divided
2 large eggs
½ cup dashi or water, 125 ml
2 tablespoons soy sauce
¼ teaspoon fine salt
1 cup all-purpose flour 120 g
7 oz thinly sliced bacon halved, 200 g, Note 3
2-3 tablespoons vegetable oil or as needed
sesame seeds

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Instructions

Japanese mayonnaise:

Mix mayonnaise ingredients. Set aside.4 tablespoons regular mayonnaise + 2 teaspoons rice vinegar + ½ teaspoon sugar

Okonomiyaki sauce:

Whisk sauce ingredients. Set aside.1 ½ tablespoons sugar + 2 tablespoons oyster sauce + 4 tablespoons ketchup + 4 tablespoons Worcestershire sauce

Japanese cabbage pancakes:

Prepare vegetables: Shred the cabbage with a mandoline slicer or large chef's knife and grate the carrots on the large whole of the box grater. Set aside. Thinly slice the green onions. Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later.1 lb cabbage/ 450 g + 1 cup carrots + 4 spring onions
Okonomiyaki batter: In a large bowl, whisk the eggs, dashi or water, soy sauce, and salt together. Slowly add the flour and whisk to obtain a thick, smooth batter.2 large eggs + ½ cup dashi / 125 ml + 2 tablespoons soy sauce + ¼ teaspoon fine salt + 1 cup all-purpose flour/ 120 g
Stir in the vegetables.

Make Japanese pancakes:

Add batter to pan: Heat about ½ tablespoon of the oil in the skillet. Add about 1 cup of batter to the pan and press with a spoon to form a circle about 6 inches/ 15 cm in diameter and about ½ inch/ 1.2 cm thick.½ tablespoon oil from 2-3 tablespoons vegetable oil , use it in batches
Cover the pancake with some bacon slices, as much as needed to cover the okonomiyaki, depends on the size of the bacon slices.7 oz thinly sliced bacon/ 200 g
Cooking temperature: Cover the pan with a lid, this will help the cabbage get soft. Turn the heat a bit down so that the underside of the pancake doesn't get too dark. If you notice that after you have turned the first pancake, adjust the temperature again. The pancakes should be golden brown and not too dark.
Cook the pancake on the first side for 5 minutes until the bottom is golden brown. Flip with a spatula and cook, covered, for another 3-5 minutes or until golden brown (Note 1). Place the cooked okonomiyaki on a plate and keep warm in the oven while you cook the rest.
Cook the next pancake: Add a little more oil to the pan before starting with each okonomiyaki.
Serve okonomiyaki: When all the Japanese cabbage pancakes are cooked, brush them with okonomiyaki sauce. Drizzle with the Japanese mayonnaise. Sprinkle with the remaining green onions and sesame seeds, and serve. sesame seeds

Equipments used:

Notes

It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.
Batches and pans: It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.
Using a mandoline slicer for shredding the cabbage is optional, but it makes life easier. Otherwise, a large chef's knife works just as well.
Bacon: I needed about 18 very thin and narrow bacon slices (2 packs, each weighing 3.5 oz/ 100 g) for the okonomiyaki. Use as much thinly sliced bacon to cover the pancake as needed.

Nutrition Information

Show Details

Serving 1okonomiyaki Calories 440kcal (22%) Carbohydrates 31g (10%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 6g (30%) Polyunsaturated Fat 20g Cholesterol 99mg (33%) Sodium 1409mg (59%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 6pancakes

Amount Per Serving

Calories 440 kcal

% Daily Value*

Serving	1okonomiyaki
Calories	440kcal	22%
Carbohydrates	31g	10%
Protein	17g	34%
Fat	28g	43%
Saturated Fat	6g	30%
Polyunsaturated Fat	20g	118%
Cholesterol	99mg	33%
Sodium	1409mg	59%
Fiber	3g	12%
Sugar	10g	20%