READY IN 45 mins

Japanese Okonomiyaki

Read Reviews (38)

"Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!" — SHEVAUN1

Directions

Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 15, 2006

Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than water, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!

—PAULITAZ

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Most Helpful Critical Review

Feb 12, 2006

I made this according to the recipe, with bacon and the ginger. My husband ate it just fine, but I didn't like it at all. I found the sauce and bacon were too salty. Won't make again.

—SYLVERYGNOME

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55 Ratings

Feb 02, 2006

This is the same way I make it, except I leave out the pickled ginger. The bacon can also be substitued for other meats, I have found ham and shrimp work (but bacon is my fav). You can also add some finely chopped up leek, which really adds to the traditional flavor. I serve it with Okonomiyaki sauce (brown sauce) and Japanese Mayo (it's like american mayo without sugar, so you can substitute regular mayo no problem)

—BRENNA3

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Jun 26, 2006

This can be a very versatile recipe. Not to mention very delicious as well. As the name suggests, okonomi means your favorite in Japanese. So you can add any of your favorite ingredients in okonomi-yaki. We made ours with shrimp, crab meat and shiitaki mushroom. Instead of water, we used dashi stock which adds more flavor.

—PARKER71

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Mar 15, 2007

These were pretty good! I'm Japanese so it's a compliment :). I used Shrimp (cooked w/salt & pepper, little garlic butter and soy sauce) chopped it into the batter. I topped mine with mayonaise, tonkatsu sauce, bonita flakes and seasoned nori (seaweed). Reminds me of when I was a little girl in Japan. No more instant mixes ... no way.

—cscook

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Feb 03, 2006

I like this recipe a lot; however, I prefer to use meats that aren't as salty as the cured meats, like beacon and ham... Fresh pork, beef or Chicken breast, sliced thinly and pan fried before combining with the pancake is very good. I really like this dish, though. Also, I like to cut the ribs out of the cabbage to make sure every bite of cabbage is tender.

—GIBLERTFINCH

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Feb 06, 2006

I used shrimp to make this as suggested by others and cut down on the pickled ginger b/c I don't like it much. My hubby and I had a hard time making these b/c we weren't sure what to expect. Is it supposed to have more batter or more cabbage? After the first one we found a 'flipable' size and they turned out pretty good. Great taste and wonderfully cooked cabbage. Definately NOT traditional american greasy food.

—JONNYZBABE

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Oct 26, 2010

Five stars for taste even though I'm terrible at the flipping part and I end up eating a mish mash of broken parts. I didn't have bacon so made a vegetarian style which was just as good. I used fresh finely chopped ginger (didn't have pickled) and a splash of soy sauce in the water. Finally, finished with spicy mayo (two parts mayo to one part sriracha hot sauce) and nori sprinkled on top. EDIT: Delicious modified for one person - I used 1/4 c. water to 1/3 c. flour. Also, was more successful in flipping by forming two to three little pancakes rather than one big one.

—emh

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Nutrition

Calories
659 kcal
33%

Carbohydrates
90.7 g
29%

Cholesterol
242 mg
81%

Fat
19.4 g
30%

Fiber
8.3 g
33%

Protein
29.3 g
59%

Sodium
1531 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese Okonomiyaki

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 659
** Calories from Fat: 174

% Daily Value *
** Total Fat 19.4g 30 %
** Saturated Fat 5.6g 28 %
** Cholesterol 242mg 81 %
** Sodium 1531mg 61 %
** Potassium 717mg 20 %
** Total Carbohydrates 90.7g 29 %
** Dietary Fiber 8.3g 33 %
** Protein 29.3g 59 %
** Sugars 11.2g
** Vitamin A 10 %
** Vitamin C 138 %
** Calcium 17 %
** Iron 68 %
** Thiamin 108 %
** Niacin 111 %
** Vitamin B6 31 %
** Magnesium 23 %
** Folate 163 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.