QiMeal
Okonomiyaki
Okonomiyaki · ready in 25 min · 4 servings · 420 kcal per serving · easy · 11 ingredients
Japanese savory pancakes with a crisp golden crust and a tender center, packed with cabbage and smoky pork, then finished with a creamy and tangy sauce that melts into every bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 420
- Difficulty
- easy
Ingredients · 4 servings
- 120 gAll-purpose flour
- 300 gCabbage
- 180 gWater
- 80 gHam
- 100 gBacon
- 200 gEgg
- 120 gBarbecue sauce
- 100 gMayonnaise
- 5 gSalt
- 2 gBlack pepper
- 30 mlCooking oil
Equipment
stovetop, knife, mixing bowl, skillet, small bowl, spatula, spoon, whisk
Instructions
- Mix batter base
Gather a mixing bowl and whisk, then combine all-purpose flour, water, eggs, salt, and pepper until smooth. · 3 min
What to look for: smooth, lump-free batter
- Add fillings
Fold chopped cabbage, sliced ham, and sliced bacon into the batter until evenly distributed. · 2 min
What to look for: vegetables and meat evenly coated
- Heat pan
Heat a skillet over medium heat and add enough cooking oil to lightly coat the pan base. · 2 min
What to look for: oil shimmering
- Cook pancake
Pour all or half of the batter into the hot skillet and spread gently into a thick pancake. · 6 min
What to look for: edges setting and bubbling
- Brown both sides
Flip the okonomiyaki and cook until both sides are well browned and the center is set. · 5 min
When it is done: Center feels firm and bacon is fully cooked with no raw spots
- Sauce and serve
Mix barbecue sauce and mayonnaise, spread over the hot okonomiyaki, then slice and serve. · 1 min
What to look for: Glossy sauce finish
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 32 g |
| of which sugars | 7 g |
| Fat | 26 g |
| of which saturated | 8 g |
| Fibre | 3 g |
| Sodium | 680 mg |
Nutri-ScoreD
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
All-purpose flour
- Japanese pancake flour: Produces a lighter, airier batter
- Gluten free all purpose flour blend: May require slightly less water
Cabbage
- Napa cabbage: Sweeter and more tender
- Zucchini: Squeeze moisture before adding
Water
- Dashi stock: Adds deeper Japanese flavor
- Vegetable broth: Choose low sodium
Ham
- Cooked chicken: Chop finely
- Shrimp: Chop roughy before mixing
Bacon
- Pancetta: Use thin slices
- Turkey bacon: Renders less fat
Egg
- Aquafaba: Whip lightly for structure
- Egg substitute powder: Follow package hydration
