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Savory Japanese Pancakes (Okonomiyaki)

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LUCKYRICE
Updated Oct 18, 2017
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Like most home-style dishes, this savory Japanese pancake (okonomiyaki) varies from home to home, shop to shop, and meal to meal. The dish originally developed from Japanese housewives who scrambled to make a quick, yet nutritious, family meal with whatever was left over in the fridge. (In fact, the name comes from the Japanese okonomi, which means “what you like,” and yaki, meaning “grilled.”)

More About This Recipe

  • Call it a latke or a fritter, these pancakes—which have proliferated around the United States along with Japanese eateries—allow the eater to choose whatever meat or seafood they like to add to the batter. At specialty okonomiyaki establishments, the server will even allow you to inspect the ingredients you’ve chosen before they are scrambled and poured onto the griddle right in front of you.

Savory Japanese Pancakes (Okonomiyaki)

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 3 tablespoons Annie’s™ organic ketchup
  • 1 teaspoon soy sauce
  • 1 teaspoon Annie's™ Naturals organic Worcestershire sauce
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • 4 large eggs
  • 4 cups finely shredded cabbage
  • 1 bunch scallions, thinly sliced, plus more for garnish
  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 6 slices thin-cut bacon, halved
  • Japanese Kewpie Mayonnaise, for serving

Instructions

  • Step 
    1
    Mix the ketchup, soy sauce and Worcestershire sauce in a small bowl and set aside.
  • Step 
    2
    In a large bowl, whisk together the flour, salt and baking powder. Beat in the cold water and the eggs to make a thick batter. Stir in the cabbage and scallions.
  • Step 
    3
    In a large nonstick skillet, heat half the vegetable oil and half the sesame oil over medium-high heat. Pour in half the batter and cook for 4 to 5 minutes, lowering the heat slightly if necessary to prevent burning. Arrange 6 pieces of the halved bacon strips on top of the pancake, pressing them down slightly into the batter. Flip the pancake and continue to cook for 5 to 6 minutes more, until the bacon is crisp and the pancake is golden brown.
  • Step 
    4
    Transfer the finished pancake to a plate, and repeat with the remaining oil, batter and bacon. Recipe will yield 2 large pancakes, enough for 4 servings.
  • Step 
    5
    On a serving plate, drizzle the ketchup mixture over the pancakes. To complete the dish, add squiggles of the mayonnaise on top and garnish with additional scallions.

Nutrition

No nutrition information available for this recipe

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