Okonomiyaki (Japanese Egg Pancake)

Okonomayki is a Japanese savory pancake typically filled with cabbage. It’s cheap to make and delicious! We make ours with bacon because… well, everything’s better with bacon!

Prep time: 10 mins  Cook time: 15 mins  Serves: 2


4 slices free-range Danish bacon (we love Hellers)
4 eggs (we love Woodland)
1/4 mini sweet cabbage, thinly shredded or mandalined (we love The Fresh Grower)
1 cup flour (we love Chantal Organics)
1 tsp baking powder (we love Chantal Organics)
½ cup water
2 tsp soy sauce (we love Lee Kum Kee)
2 tbsp avocado cooking oil, for frying (we love Olivado)
To serve
Japanese Mayonnaise
Okonomi sauce
2 tsp nori, fine strips
1 tsp dried fish flakes(katsuobushi)
Coriander leaves to garnish (optional)
We used a non stick Le Creuset frying pan.


  1. Fry the bacon in a nonstick pan until cooked and crispy. Remove and chop slice into pieces.
  2. To make the batter add the flour and baking powder to a large bowl. Mix in 2 of the eggs, soy sauce, and water (you can add small amounts at a time). Fold in the cabbage and chopped bacon.
  3. Heat the avocado oil in a nonstick pan over medium heat. Add ½ cup of batter. Cook the pancake until the bottom is golden, around 5 minutes, then carefully flip. Cook until the centre is cooked through and the underside is golden. Remove from the pan and repeat with the remaining batter.
  4. Fry the remaining eggs in a non-stick pan, sunny side up (or to your preference).
  5. Serve the okonomiyaki hot with a fried egg on top. Drizzle with okonomi sauce and Japanese mayonnaise. Sprinkle with nori and dried fish flakes.
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