Okonomiyaki - Japanese Egg Pancake
Okonomiyaki 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 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 4 slices free-range bacon
- 4 eggs
- ¼ mini sweet cabbage
- 1 cup flour
- 1 tsp baking powder
- ½ cup water
- 2 tsp soy sauce
- 2 tbsp Olivado avocado cooking oil
To serve
- Japanese Mayonnaise
- Okonomi sauce
- 2 tsp nori fine strips
- 1 tsp katsuobushi dried fish flakes
- Coriander leaves to garnish optional
Fry the bacon in a nonstick pan until cooked and crispy. Remove and chop slice into pieces.
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.
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.
Fry the remaining eggs in a non-stick pan, sunny side up (or to your preference).
Serve the okonomiyaki hot with a fried egg on top. Drizzle with okonomi sauce and Japanese mayonnaise. Sprinkle with nori and dried fish flakes.