Japanese Okonomiyaki – a delicious recipe with bacon, water, eggs, all-purpose, salt, head cabbage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
2
In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
3
Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.
937
kcal
Calories
47
g
Fat
72
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ounces sliced bacon, 1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, and more.
Yes, Japanese Okonomiyaki falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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