Easy Japanese Okonomiyaki Savory Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
4 bacon slices, sliced, fat and rind removed
02 -
2/3 cup plain flour
03 -
2 tablespoons cornstarch
04 -
1/2 cup warm water
05 -
1 teaspoon dashi powder
06 -
3 eggs
07 -
1/4 cabbage (about 300g), finely shredded
08 -
1-2 spring onions, sliced
09 -
1/2 cup corn, tinned
10 -
1 tablespoon vegetable oil
→ Toppings
11 -
2 tablespoons kewpie mayonnaise
12 -
2 tablespoons okonomiyaki sauce
13 -
1 teaspoon seaweed flakes (aonori)
14 -
1 teaspoon bonito flakes (katsuobushi)
# Instructions:
01 -
Cook those bacon slices until they're nice and crispy - no need for oil since the bacon's got its own fat. Set aside to cool.
02 -
Mix your dashi powder with warm water in a jug, add eggs and give it a gentle beat. In a big bowl, mix flour and cornstarch, then pour in your egg mixture. Stir until you've got a smooth batter.
03 -
Toss in your shredded cabbage, half the spring onions, that crispy bacon, and corn. Mix it just enough to coat everything - don't go crazy, you want the cabbage to stay light and fluffy.
04 -
Get your pan medium-hot with a bit of oil. Scoop the mixture to make pancakes about 4 inches wide. Give them a few minutes on each side until they're golden brown.
05 -
Once they're on the plate, drizzle with kewpie mayo and okonomiyaki sauce. Sprinkle with seaweed flakes, bonito flakes, and those reserved spring onions.
# Notes:
01 -
Can be stored in the fridge for 1-3 days
02 -
Customize with different proteins like shrimp, chicken, or beef
03 -
Perfect for using up leftover vegetables