Delightful Japanese Okonomiyaki Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
4 strips of bacon, chopped up, with the fat and skin taken off
02 -
2 tablespoons of cornstarch
03 -
2/3 cup all-purpose flour
04 -
1 teaspoon dashi stock powder
05 -
1/2 cup of warm water
06 -
3 eggs
07 -
1 medium cabbage quarter (about 300g), shredded finely
08 -
1/2 cup canned corn kernels
09 -
1–2 green onions, sliced thin
10 -
1 tablespoon cooking oil
→ Toppings
11 -
1 teaspoon dried seaweed flakes (aonori)
12 -
1 teaspoon bonito fish flakes (katsuobushi)
13 -
2 tablespoons of okonomiyaki barbecue-style sauce
14 -
2 tablespoons of Japanese kewpie mayo
# Instructions:
01 -
Fry up those bacon pieces until crispy. Skip adding oil—bacon's fatty enough! Let them cool once done.
02 -
Dissolve the dashi powder in your warm water using a small pitcher, then gently whisk in the eggs. In a big mixing bowl, add the cornstarch and flour together. Combine that egg mix until smooth and no lumps remain.
03 -
Throw in the shredded cabbage, half the green onions, the crispy bacon, and corn kernels. Mix just a little—don’t overdo it—so the batter lightly coats everything.
04 -
Add a splash of oil to a medium-hot frying pan. Scoop the mix onto the pan, making circles about 4 inches across. Let them cook a few minutes per side till you see that golden goodness.
05 -
Once the pancakes are done and plated, drizzle with both mayo and sauce. Sprinkle over the seaweed flakes, bonito flakes, and the leftover green onions for a final touch.
# Notes:
01 -
They’ll keep in the fridge for a couple of days (1–3 max)
02 -
You can switch it up by adding shrimp, beef, or chicken for variety
03 -
This is a great recipe to use up any extra veggies you’ve got