Okonomiyaki

Servings6

Time to Cook10 minutes

Time to Prepare10 minutes

Okonomiyaki are Japanese pancakes, made with an eggy batter full of cabbage and green onions. They’re simple to make and an excellent easy dinner! Top with some, or all, of the toppings we’ve recommended.

Ingredients

Batter

¾ cup ( 175 mL ) all-purpose flour
½ tsp ( 2.5 mL ) salt
½ cup ( 125 mL ) chicken stock or water
4 eggs
3 cups ( 750 mL ) finely shredded cabbage
2 green onions, finely chopped
4 slices bacon, cooked and crumbled
¼ cup ( 60 mL ) canola oil

Toppings

2 cups ( 500 mL ) bean sprouts
1 green onion, finely sliced diagonally
2 cups ( 500 mL ) dried bonito flakes
3 tbsp ( 45 mL ) pickled ginger
3 tbsp ( 45 mL ) toasted sesame seeds
3 tbsp ( 45 mL ) soy sauce
1 tbsp ( 15 mL ) Worcestershire sauce (see note)
1 tbsp ( 15 mL ) Asian-style hot sauce

Instructions

In a large bowl, stir together the flour and the salt. Set aside. In a separate bowl, whisk the eggs and add the chicken stock. Mix well.
Add the egg mixture into flour mixture combine.
Fold in cabbage, onions and bacon.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Pour ½ cup (125 mL) 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. Makes about 6 pancakes.
Serve with the toppings: sprouts, green onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce and hot sauce.

Notes

Worcestershire sauce is readily available, but it’s actually a substitute! If you can find “okonomiyaki sauce” it’s an excellent condiment for this dish, but Worcestershire sauce is a good substitute if it’s not available.