Name: Japanese Savory Bacon Pancakes with Kewpie Mayo and Okonomiyaki Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: ⅔ cup plain flour / all purpose flour; 2 tbsp cornstarch / cornflour; ½ cup warm water; 1 tsp dashi powder (dissolved in warm water; substitute chicken or vegetable stock); 3 eggs; 4 bacon slices (sliced, fat & rind removed, alternatively use pork belly); ¼ cabbage (300 g / 10.5 oz, wombok / napa – finely shredded); 1-2 spring onions / green onions (sliced; half for batter, half for garnish); ½ cup corn (tinned); 1 tbsp vegetable oil (for cooking); 2 tbsp kewpie mayonnaise; 2 tbsp okonomiyaki sauce; 1 tsp seaweed flakes / aonori; 1 tsp bonito flakes / katsuobushi

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Introduction

Japanese savoury pancakes, or okonomiyaki, are a delicious and versatile dish full of flavor and texture. Crispy on the outside and fluffy on the inside, these pancakes combine bacon, cabbage, and a special batter for a satisfying meal or snack. They’re easy to make and perfect for sharing.

A round okonomiyaki pancake sits on a white plate, made of a thick bottom layer of golden-brown cooked batter mixed with green cabbage pieces giving a textured, leafy look. On top, a rich dark brown okonomiyaki sauce is drizzled in thick lines, overlapped by lighter white mayonnaise sauce streaks in thinner zigzags. The center holds a small pile of light brown, thin, curled bonito flakes that appear delicate and wispy, garnished with a few bright green sliced scallions. The white marbled surface beneath the plate adds a soft, clean background, emphasizing the dish's warm colors and detailed layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bacon slices (sliced, fat & rind removed, substitute pork belly if preferred)
⅔ cup plain flour / all purpose flour
2 tbsp cornstarch / cornflour
½ cup warm water
1 tsp dashi powder (dissolved in warm water; substitute chicken or vegetable stock if needed)
3 eggs
¼ cabbage (300 g / 10.5 oz, wombok / napa, finely shredded)
1–2 spring onions / green onions (sliced, half for batter and half for garnish)
½ cup corn (tinned)
1 tbsp vegetable oil (for cooking)
2 tbsp kewpie mayonnaise
2 tbsp okonomiyaki sauce
1 tsp seaweed flakes / aonori
1 tsp bonito flakes / katsuobushi

Instructions

Step 1: Fry the bacon slices in a pan over medium heat until cooked through and crispy. No additional oil is needed as the bacon will release its own fat. Set aside to cool.
Step 2: In a jug, beat the eggs and mix in the dashi powder dissolved in warm water.
Step 3: In a large mixing bowl, combine the plain flour and cornstarch. Pour the egg and dashi mixture over the flour and stir until smooth to form the batter.
Step 4: Add the finely shredded cabbage, half of the sliced spring onions, cooled bacon, and corn to the batter. Gently fold the ingredients together until evenly coated, taking care not to overmix so the cabbage stays fluffy. If excess liquid remains at the bottom, add a little more cabbage and mix gently.
Step 5: Heat the vegetable oil in a large frying pan over medium heat. Scoop portions of the batter mixture onto the pan, shaping each pancake into a circle about 10 cm (4 inches) wide.
Step 6: Cook each pancake for a few minutes on each side until lightly browned and cooked through.
Step 7: Transfer the cooked pancakes to serving plates. Drizzle with kewpie mayonnaise and okonomiyaki sauce.
Step 8: Sprinkle the pancakes with seaweed flakes (aonori), bonito flakes (katsuobushi), and remaining spring onions. Optionally, add pickled ginger and Japanese seven spice for extra flavor.

Tips & Variations

For a vegetarian option, use vegetable stock instead of dashi and omit the bacon, or substitute with mushrooms or tofu.
Adjust the thickness of the batter by adding more cabbage if the mixture feels too runny.
Try adding other mix-ins like grated carrot, chopped shrimp, or cheese to customize your pancakes.
Use a non-stick pan for easy flipping and minimal oil absorption.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a microwave until warmed through. They are best enjoyed fresh but can also be frozen wrapped individually for up to one month; thaw before reheating.

How to Serve

A flat, round okonomiyaki pancake sits on a white plate, its base layer made of cooked cabbage and light brown batter with a slightly crispy texture on the edges. The top is covered with dark brown okonomiyaki sauce and creamy off-white mayonnaise, both drizzled in alternating stripes across the surface. At the center, there is a small mound of light, thin, and wavy bonito flakes topped with bright green sliced scallions. The pancake has a mix of green, light beige, and brown colors with a glossy sauce finish. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to mix the batter just before cooking to keep the cabbage fresh and crunchy. However, you can prepare the vegetables and bacon in advance to save time.

What can I use if I don’t have okonomiyaki sauce?

You can substitute with a mix of Worcestershire sauce and ketchup or hoisin sauce for a similar sweet-savory flavor.