Japanese Savory Bacon Pancakes with Kewpie Mayo and Okonomiyaki Sauce Recipe
Japanese Savoury Pancakes, also known as Okonomiyaki, are a deliciously crispy and fluffy pancake combining cabbage, bacon, corn, and a flavorful batter made with dashi stock. Topped with creamy kewpie mayonnaise, tangy okonomiyaki sauce, seaweed flakes, and bonito flakes, these pancakes bring the authentic flavors of Japan to your plate, perfect for a satisfying meal or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Batter 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
Main Ingredients
- 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)
Cooking Ingredients
- 1 tbsp vegetable oil (for cooking)
Toppings
- 2 tbsp kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp seaweed flakes / aonori
- 1 tsp bonito flakes / katsuobushi
Instructions
- Cook the Bacon: Fry the bacon slices in a pan over medium heat until cooked through and crispy. No additional oil is needed as the bacon releases its own fat. Once cooked, set aside to cool.
- Prepare the Dashi Mixture: Dissolve the dashi powder in warm water. If needed, substitute with chicken or vegetable stock for similar flavor.
- Make the Batter: In a jug, beat the eggs together with the dissolved dashi stock. In a large mixing bowl, combine the all purpose flour and cornstarch. Pour the egg and dashi mixture over the dry ingredients and stir gently until smooth and free of lumps.
- Add Vegetables and Bacon: Fold the finely shredded cabbage, half the sliced spring onions, cooked bacon pieces, and corn into the batter. Carefully mix until everything is evenly coated but still light and fluffy. If there is excess liquid at the bottom, add a little more chopped cabbage and mix gently.
- Heat the Pan: Preheat a large frying pan over medium heat and add the vegetable oil, allowing it to warm evenly.
- Cook the Pancakes: Using a scoop or ladle, portion out the batter mixture onto the pan, shaping it into circles approximately 10 cm (4 inches) wide. Fry each pancake for several minutes on each side until they are lightly browned and cooked through.
- Serve and Garnish: Transfer cooked pancakes to plates. Drizzle each with kewpie mayonnaise and okonomiyaki sauce. Finish by sprinkling seaweed flakes (aonori), bonito flakes (katsuobushi), and the remaining sliced spring onions on top. Optionally, add pickled ginger and Japanese 7 spice for more authentic flavor.
Notes
- No added oil is needed when frying the bacon as it renders its fat.
- Dashi powder can be substituted with chicken or vegetable stock powder if unavailable.
- Do not overmix the batter once cabbage is added to keep the pancakes fluffy.
- If the batter has excess liquid, adding more shredded cabbage will help absorb moisture.
- Okonomiyaki sauce and kewpie mayonnaise can be found in Asian grocery stores or online.
- Optional toppings like pickled ginger and Japanese 7 spice add traditional depth to the dish.
Keywords: Okonomiyaki, Japanese pancake, Savoury pancake, bacon pancake, cabbage pancake, Japanese street food, easy Japanese recipe
