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Okonomiyaki is a seriously 'oishii' good Japanese savoury pancake. The savoury batter is enriched with dashi powder and contains a variety of ingredients. Try replacing the bacon with prawns.

Prep: 10 minutes
Cook Time: 10 minutes
Serves: 2


In a large bowl, mix the dashi stock powder into the water until it dissolves.

Whisk the flour, baking powder and egg to make a batter. Add in cabbage and spring onion, folding into the batter until combined.

Heat a large greased non-stick frypan over medium high heat. Pour the cabbage batter into the pan.

Using a spatula, flatten the batter top and edges into a round pancake about 1.5 to 2 centimetres thick.

Cover top of the pancake with the bacon pieces in a single layer, and cook pancake for 3 - 4 minutes.

Flip the pancake using a big flat spatula, so the bacon has crisped, about 5 minutes, and then again to cook for an additional 3 to 4 minutes, bacon side up. Slide pancake onto a large plate.

Drizzle okonomiyaki with mayonnaise and tonkatsu sauce.

Sprinkle with sesame seeds and bonito flakes over the sauces, and serve with the pickled ginger and seaweed on the side.


1 sachet Dashi Powder use 1/2 sachet

2/3 cup water

1/2 cup Flour

1 teaspoon baking powder

1 Egg

2 cups Green Cabbage chopped into thin strips

3 Spring Onion chopped

3 strips Freedom Farms streaky bacon chopped into 5-7cm long pieces


to serve:

Tonkatsu Sauce

Kewpie japanese mayonnaise

sesame seeds to sprinkle

Bonito Flakes

Pickled Ginger

Nori Sheet sliced into thin strips

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