Print
Ingredients
Scale
- 4 slices of bacon (fat & rind removed; substitute pork belly if desired)
- ⅔ cup all-purpose flour
- 2 tbsp cornstarch
- ½ cup warm water
- 1 tsp dashi powder (dissolved in warm water; substitute with chicken or vegetable stock)
- 3 large eggs
- ¼ head of napa cabbage (approximately 300g / 10.5 oz, finely shredded)
- 1–2 spring onions (green onions), sliced (half for batter, half for garnish)
- ½ cup corn (canned)
- 1 tbsp vegetable oil (for cooking)
- 2 tbsp Kewpie mayonnaise
- 2 tbsp okonomiyaki sauce
- 1 tsp dried seaweed flakes (aonori)
- 1 tsp bonito flakes (katsuobushi)
Instructions
- Beat together eggs and dissolved dashi powder in a jug.
- Mix flour and cornstarch in a bowl, then combine with egg mixture until smooth.
- Add cabbage, spring onions, bacon, and corn to the batter, and mix gently.
- Heat a frying pan with vegetable oil and form circles of batter.
- Cook pancakes until golden brown on both sides.
- Serve with Kewpie mayonnaise, okonomiyaki sauce, seaweed flakes, bonito flakes, and garnished with spring onions.
Notes
Keep the batter slightly lumpy for lighter pancakes.
Feel free to add shrimp or extra vegetables for a personal touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Calories: 280
- Sugar: 1
- Sodium: 700
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 9
- Cholesterol: 80