Pam’s Place Savory Japanese Pancake (Okonomiyaki)

If you have never tried Okonomiyaki, you are in for an incredible treat! This savory Japanese pancake translates roughly to "cooked as you like," making it the ultimate pantry-friendly meal. It turns humble shredded cabbage and a simple batter into a deeply satisfying, crispy dish layered with smoky bacon and a drizzle of sweet, tangy sauce. It’s rich, crunchy, and packed with flavor—all made right on your stovetop in just a few minutes.

 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 1

 

Ingredients

• 1 1/2 cups finely shredded cabbage (mix of green and purple)
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder (optional, for extra fluffiness)
• 3 tablespoons water or chicken broth
• 1 large egg
• 2 strips bacon, cut in half
• 1 teaspoon cooking oil

 

Sauce & Toppings:

• 1 tablespoon BBQ sauce mixed with 1 teaspoon soy sauce
• 1 tablespoon mayonnaise
• Chopped green onions (optional garnish)

Instructions

1. Make the Batter

In a medium bowl, whisk together the flour, baking powder, and water or chicken broth until smooth. Whisk in the egg until well combined.

 

2. Mix the Cabbage

Add the shredded cabbage to the batter. Stir thoroughly until every shred of cabbage is lightly and evenly coated.

 

3. Cook the Base

Heat 1 teaspoon of cooking oil in a skillet over medium heat. Pour the cabbage mixture into the pan and gently pat it down into a neat, round pancake about 3/4-inch thick.

 

4. Add the Bacon

Lay the bacon pieces flat across the top of the uncooked cabbage mixture.

 

5. Flip & Crisp

Cook for 4–5 minutes, or until the bottom is deeply golden brown. Carefully flip the pancake so the bacon side is directly touching the skillet. Cook for another 4–5 minutes, until the bacon is crispy and the cabbage is cooked through.

 

6. Dress & Serve

Slide the pancake onto a plate bacon-side up. Drizzle with the BBQ-soy sauce mixture and mayonnaise in a zigzag pattern. Garnish with sliced green onions if desired and ENJOY!

 

Pam’s Pro Tip:

For the absolute best crunch, press down lightly on the cabbage with your spatula when you first put it in the skillet to form a tight cake, but don't press it down after you flip it! Leaving it alone once the bacon side hits the heat keeps the inside light and airy while allowing the bacon and bottom layer to get maximum crispiness.

 

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