Okonomiyaki (Japanese fried pancake)

By May 14, 2020May 18th, 2020Healthy, Japanese

I understand why this is one of Japan’s most popular dishes

The amazing flavors linger  well after you have finished 



Prep time

10 Minutes + extra

30 Minutes  Refrigeration time

Cooking time

12-15 Minutes



  • ½ cup plain flour
  • ¼ cup potato flour or cornflour
  • 1 egg
  • 1/3 cup Dashi or stock of choice
  • 1-1½ cups finely chopped green cabbage
  • 1½ tablespoons (benishouga) red pickled ginger
  • ½ cup tenkasu (tempura batter bits) *optional


  • 2 cooked prawns, chopped
  • 1 green shallot, sliced (reserve green part for garnish)
  • ¼ cup chopped bacon
  • 2 tablespoons grated cheese


  • 1+ tablespoon Otafuku sauce
  • 1-2 tablespoons Kewpie mayonnaise
  • ¼ cup bonito flakes
  • 2 roasted seaweed snack sheets, finely sliced
  • plus reserved green shallot slices

My take on Otafuku Sauce

1 tablespoon BBQ sauce

¼ teaspoon Ketchup Manis

Mix them together 


  • Mix the first four ingredients together to make a smooth batter, refrigerate for 30 minutes
  • Remove the batter from refrigerator. Fold through the cabbage, ginger, white part of the shallot, bacon, prawns and *optional tenkasu
  • Heat a flat heavy based oiled frying pan over medium heat 
  • Spoon in half the batter mixture, top with the cheese and then the remaining batter
  • Do not squash down, mould the batter into a circle shape. Cook for 6-8 minutes or until golden and crispy. Flip over and gently push to flatten slightly
  • Cook until golden in colour and crispy and cooked through (approx. 3-5 minutes)
  • Place onto a serving plate, brush with the sauce and drizzle with mayonnaise
  • Top with seaweed slices, bonita flakes and green shallots slices

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