This easy Japanese-style savoury pancake is made with cabbage, spring onions and bacon. Okonomiyaki literally translates to “grill as you like it” so it’s very versatile—you can fill it and top it with whatever you like or you have to hand.
- 3/4 cup standard (or high grade) flour
- 1/2 tsp salt
- 1/2 cup (125 mL) chicken stock OR water
- 4 eggs
- 3 cups finely shredded cabbage
- 2 spring onions, finely chopped
- 4 slices bacon, cooked and crumbled
- 60 mL canola oil
- 2 cups bean sprouts
- 1 spring onion, finely sliced diagonally
- 2 cups dried bonito flakes
- 3 tbsp pickled ginger
- 3 tbsp toasted sesame seeds
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Asian-style hot sauce
Stir flour with salt in a large bowl. In another bowl, whisk stock with eggs; whisk into flour mixture. Fold in cabbage, onions and bacon.
In a large nonstick pan heat 1 tbsp of oil over medium-high heat; pour 1/2 cup 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, spring onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce and hot sauce.
Tips: If you can find Okonomiyaki sauce, serve as a topping as well – it’s similar in flavour to Worcestershire sauce, so makes a good substitute.
CREDIT: Recipe and image courtesy of Egg Farmers of Canada.