Easy Okonomiyaki with Turkey Bacon, Japanese Savory Cabbage Pancakes
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: japanese pizza, japanese savory pancakes, okonomiyaki
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 pieces
Author: Sharon Wong
Cost: $5
Make okonomiyaki, Japanese savory cabbage pancakes, with turkey bacon for a delicious and healthy meal, served with some side dishes for a family. These are also great appetizers for a crowd, serve by cutting each okonomiyaki pancake into 9-12 pieces.
Print Recipe
Seasoned Mayonnaise
- 2 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 cup mayonnaise
Okonomiyaki
- 1 pound cabbage about 1/2 large cabbage head
- 3/4 cup okonomiyaki flour
- 3/4 cup water
- 3 eggs
- 1/4 cup scallions chopped (more if desired)
- 2 tablespoons olive oil divided
- 5 slices turkey bacon cut in half
- okonomiyaki sauce*
Optional toppings
- aonori seaweed flakes, optional
- bonito flakes shaved dried fish, optional
- benishoga pickled red ginger, optional
- scallions finely chopped
Okonomiyaki
Cut 1 pound cabbage (approximately half a head) into two wedges. Use a large Y-peeler to shred the cabbage or use a sharp knife to finely slice the cabbage. Transfer to a large mixing bowl.
Add 3/4 cup okonomiyaki flour, 3/4 cup water, 3 eggs, and 1/4 cup scallions to the bowl of cabbage. Use chopsticks or a large fork to mix until the flour, water, and eggs are well mixed.
Preheat 2 non-stick frying pans or a large griddle on medium heat until hot (about 4-5 minutes). While waiting, scoop 1 cup of the cabbage batter in a measuring cup.
When the pan is hot enough, drizzle 1 teaspoon olive oil and swirl to coat. Pour the scoop of cabbage batter the center of the pan and set a timer for 4 minutes. Use a spatula to flatten the mound of cabbage and shape it into a round about 1 inch thick. Place 1 turkey bacon (2 half pieces) on top of the cabbage and drizzle a spoonful of batter on them. While waiting, repeat to make another okonomiyaki in the second frying pan or on the other side of the griddle.
After 4 minutes, use a spatula to check that the bottom is slightly browned and then flip the pancake to cook the other side. Set a timer for 4 minutes. Flip the okonomiyaki again and cook the first side for 3 more minutes. Repeat until all the cabbage batter is used up.
Add the okonomiyaki sauce and seasoned mayonnaise to taste (about 2 teaspoons of each) and optional toppings as desired and serve. Or plate the okonomiyaki and add sauce and toppings as desired at the table.
*If you don't have okonomiyaki sauce, here's a simple substitution from Okonomiyaki World, mix 3 tablespoon of ketchup, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of soy sauce. I haven't tested this recipe but I recommend adding the Worcestershire sauce 1 teaspoon at a time (3 teaspoons = 1 tablespoon).