Okonomiyaki (Japanese Pancake)

Try something new tonight and give Japanese savoury pancake – Okonomiyaki – a go. Heaps of veggies, nice and healthy, and won’t take long to throw together.

Okonomiyaki (Japanese Pancake)

Prep time: 

Cook time: 

Total time: 

Serves: 4

  • 4 cups chopped cabbage
  • 1 cup flour
  • ⅔ cup chicken stock
  • 3 eggs
  • 2 sliced shallots (for the Aussies – Spring onions for the poms)
  • 6 strips bacon
  • 2 Chinese sausages – I used twiggy sticks, like mini salami sticks
  1. Heat the frying pan (or griddle if you have one available) with a little oil to half heat, not high.
  2. Combine flour and stock until smooth, add the egg, cabbage, shallots and sausage, but no need to mix it too thoroughly.
  3. When the fry pan (or griddle) is hot pour the mixture in (above combination should make two large pancakes) being careful to keep it in a round shape and then lie the bacon on the top of the uncooked side.
  4. Squish it flat to about 1.5cm and give it 3 minutes on the first side, then flip it. This is the hard bit, it’s a bit scary but if you use 2 egg flips and a good bit of gusto you should be right.
  5. minutes on the second side with the bacon face down, and then another 3 minutes on the first side again.
  6. Divide equally and eat as is, or as I like it with a bit of brown sauce and mayonnaise decoration.

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