Go Beyond Recipes, Become a Confident Home Chef - Join the Program

Okonomiyaki Japanese Pancake

Publish on:  | In:Japanese  |   Author by: 

Print

Share

Serving: 1

Preparation time: 10 minute

Execution time: 10 minute

Okonomiyaki is an iconic savoury Japanese street food pancake. Loaded with heaps of vegetables &  topped with the protein of your choice, it's a very versatile dish! That's why it gets the name Okonomiyaki. “Okonomi” means “what you like” and “yaki” means grilled.

Okonomiyaki Japanese Pancake

Ingredients

  • 30 g plain flour
  • 1 pc egg
  • 50 g cabbage, cut into a small dice
  • 2 TBSP tenkatsu (substitute rice bubbles)
  • 1 slice bacon
  • 50 ml dashi
  • 1/2 TBSP beni shoga (red pickled ginger), sliced thinly
  • 1 TSP vegetable oil
  • 1/4 TSP baking poweder
  • 1 pinch salt
  • - - For Garnish:
  • 1 TBSP katsuobushi
  • 1 pc spring onion, sliced
  • 2 TBSP kewpie (Japanese mayo)
  • 2 TBSP okonomiyaki sauce
  • 1/2 TSP ao noriko

Directions

  • 1

    Lightly mix all of the batter ingredients together until combined, but be careful not to overmix the batter, as it will make the flour turn tough. 


  • 2
    Heat a heavy-bottomed skillet over medium-low heat. Place 1 tsp of vegetable oil into the pan. Add in the pieces of sliced bacon. Fry for 1-2 minutes on each side until it has lightly browned. Don’t overbrown it at this point, as it will continue to darken a little as the pancake cooks.
  • 3

    Pour the batter into the pan. Using a spatula, gently spread the batter into the pan until it’s about 12-14cm in diameter. While the pancake cooks, use the spatula to push the edges of the pancake in towards the center. We want the edges to remain as equally thick as the middle and not taper. 

  • 4

    Cook the pancake for 2-3 minutes until it is firm enough to insert the spatula halfway underneath the pancake without it feeling like it might break, the surface should be an even golden brown. When it feels firm enough, flip it over with a spatula and cook it for 2-3  minutes until it’s golden brown on both sides. 

Japanese Cooking Masterclass

Japanese Cooking Masterclass

Indulge in the exquisite flavours of Japan, featuring the freshest seafood and seasonal vegetables prepared with...

Duration 3 Hours

From AUD $207 Book now

Duration

From AUD $ Book now

Japanese

School Holiday Program - Japanese II

Dylan Vickers-Fukakusa • 06 March, 2025

MENU Chicken Katsu | Fried Chicken Cutlet  Kare Raisu |  Japanese Curry Rice with Onsen Egg  Miso Shiru | Miso Soup  Ohitsu | Lemon Jelly, Dango Mochi and...

(2)
Continue Reading →

Master Chef Competition | Japanse Ramen

Dylan Vickers-Fukakusa • 12 August, 2023

    Master Chef Cooking Competition- Japanese Ramen        Broths: Shoujin Mushroom Dashi, Dashi Stock, Paitain Dashi (Chicken Stock), Tonkotsu (Pork...

(6)
Continue Reading →

School Holiday Program (Japanese)

Dylan Vickers-Fukakusa• 26 September, 2022

🍣Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non-obtrusive vegetable like cucumber, blanched asparagus,...

(2)
Continue Reading →

Ramen Dashi- Seafood Stock

Dylan Vickers-Fukakusa• 14 November, 2020

Dashi is the foundational stock of Japanese cuisine. This particular version uses a mixture of different seafood, mushrooms and Japanese kelp- kombu to give the broth a superb depth of flavour...

(5)
Continue Reading →

Makizushi- Sushi Roll

Dylan Vickers-Fukakusa• 14 November, 2020

Makizushi- Sushi Roll These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non obtrusive vegetable like cucumber, blanched asparagus,...

(5)
Continue Reading →

Okomomiyaki

Dylan Vickers-Fukakusa• 14 November, 2020

INGREDIENTS 30g flour  50g dashi 1 eggs  1 slice bacon (30g) 50g cabbage, cut into small chunks 2 tbsp tenkatsu (substitute rice crispies) 1/2tbsp pickled ginger ¼ tsp...

(3)
Continue Reading →

Ramen- Alkaline Noodle

Dylan Vickers-Fukakusa• 14 November, 2020

Ramen These noodles are made with sodium carbonate, an alkaline solution which gives the noodles a springy texture and the characteristic chewiness that is associated with fresh ramen...

(3)
Continue Reading →

Soba Noodle Salad

Chef Ha Nguyen• 27 April, 2019

This easy and flavourful Japanese-inspired soba noodle salad is perfect with any veggies you have on hand and can be served cold, warm.

(5)
Continue Reading →

Agedashi tofu

Chef Ha Nguyen• 27 April, 2019

Agedashi Tofu is a delicious Japanese vegan dish. Silken tofu cubes are first dusted with Katakuriko potato starch and then deep fried. If this is your first time making Agedashi Tofu,...

(4)
Continue Reading →

Japanese Rice Balls (Onigiri)

Chef Ha Nguyen• 27 April, 2019

Stuffed with a variety of fillings to create different flavours, these rice shapes make an ideal quick snack and are a fun alternative to sandwiches for lunch.   What’s the...

(3)
Continue Reading →

Spicy Edamane

Chef Ha Nguyen• 27 April, 2019

The humble edamame turns into a superstar dips to start your evening!

(4)
Continue Reading →

Daikon Salad

Chef Ha Nguyen• 09 April, 2019

Easy salad with some of these every vegetables - cherry tomatoes, rocket, cucumber, katsuobushi dried bonito flakes,

(1)
Continue Reading →

Chicken Teriyaki

Chef Ha Nguyen• 09 April, 2019

Easy dish with one pan only. Can create your dinner in minutes!

(1)
Continue Reading →

Create Bento Box

Chef Ha Nguyen• 09 April, 2019

Japanese bento boxes have been feeding the nation since 12th century as the first portable meal was invented. Bento were originally very basic meals of cooked and rice and other ingredients. - a...

(1)
Continue Reading →

Sushi with salmon & Avocado

Chef Ha Nguyen• 09 April, 2019

Hands on making these traditional Japanese sushi with a salmon and avocado filling. You can add many other ingredients in as well. Japanese foods is so simple yet sophisticate - less is...

(1)
Continue Reading →

Ramen Noodle Pork and Broth

Chef Ha Nguyen• 09 April, 2019

Ramen,  a noodle soup dish that was originally imported from China, Ramen has become one of the best dish in Japan. A ramen restaurant or ramen-ya, can be found in many places and...

(2)
Continue Reading →

Miso Soup

Chef Ha Nguyen• 08 April, 2019

A easy recipe for ultimate soup broth in few minutes. You can use this soup as a base for ramen or other noodle soup as well.

(2)
Continue Reading →

Silken Tofu Salad

Chef Ha Nguyen• 04 April, 2019

Sure, 'tofu' and 'salad' aren't exactly the most exciting things to come together. However Japanese has its way for it to marry. Tart sesame dressing is combined with the...

(3)
Continue Reading →

Tempura Vegetable

Chef Ha Nguyen• 04 April, 2019

Here we make one of the popular Japanese dishes - if you are going to a Japanese restaurant, you have probably ordered it many times.

(3)
Continue Reading →

Japanese Pancake Okonomiyaki

Chef Ha Nguyen• 10 December, 2018

This Japanese pancake okonomiyaki is simple to make. You can change flavours and textures with fresh squid or prawns. Garnish with bonito flakes and kewpie mayo.

(3)
Continue Reading →

Japanese Essential Ingredients

Chef Ha Nguyen• 14 July, 2017

JAPANESE COOKING  Japanese cooking at home can be your ultimate choice when it come to full of flavour, light on ingredients, healthy for you and your family and most importantly it is...

(1)
Continue Reading →