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Okonomiyaki (Japanese pancake)
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate traditional Japanese pancakes with a hint of savory bacon for added richness and depth of flavor.
Ingredients:
  • 750.00 ml of plain flour
  • 1/2 potato, peeled, grated
  • 500.00 gm water
  • 3 green cabbage leaves, shredded
  • 100g bean shoots, trimmed
  • 6 green onions, sliced
  • 100g button mushrooms, sliced
  • 6 rashers bacon, rind removed, halved
  • Salt, to season
  • 42.00 gm Japanese soy sauce
  • 123.75 gm thick whole-egg mayonnaise
Instructions:
  • Combine flour, potato, 1 egg, a pinch of salt, and just the right amount of water to create a batter resembling thickened cream. Gently fold in cabbage, bean shoots, green onions, and mushrooms.
  • Heat oil in a large non-stick frying pan over medium-low heat. Pour a quarter of the mixture for each pancake into the pan. Cook for 10 minutes.
  • Create a well in the center of each pancake and carefully crack an egg into each well. Top with bacon and continue cooking for an additional 5 minutes.
  • Flip pancake once bacon is crispy and cook for 10-15 minutes until pancake is fully cooked. Keep warm as you cook the rest of the pancake batter, eggs, and bacon.
  • Mix together the bold flavors of soy sauce and creamy mayonnaise to create a delectable sauce. Drizzle it over pancakes for the perfect finishing touch.

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