Okonomiyaki is a Japanese savoury pancake made with cabbage and meat coated in a light pancake batter. Make this and the sauce from scratch in just 30minutes!
Heat an 8-inch frying pan (preferably non-stick) over medium-low heat. Place bacon in a single layer on the frying pan and cook until browned and crispy.
3 slices bacon
Remove the frying pan from heat and transfer the cooked bacon on a piece of paper towel. When cool enough to handle, crumble the bacon into small pieces.
In a mixing bowl, whisk together egg, flour, cornstarch, baking powder, salt and water until the mixture is homogeneous.
1 large egg, 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, Pinch salt, 3 tablespoons water
Add in cabbage, spring onion, prawns and bacon into the batter and stir with and spoon to coat them with the batter.
1 cup cabbage, ½ cup spring onion, 4 large prawns, 3 slices bacon
Using the same frying pan, drain off excess bacon fats until you have about 2 tablespoons of fats left (can be less if you are using a non-stick pan).
Heat the frying pan over medium heat until the bacon fats is hot then add in the cabbage mixture, spreading them out evenly. It should be about 1/2-inch thick.
Cook over medium heat for about 5 minutes then flip the okonomiyaki. Press it down gently with a spatula and cook for another 3 to 5 minutes until the prawns are cooked.
Slide the okonomiyaki onto a serving plate.
Serve
Spread the okonomiyaki with okonomiyaki sauce, mayonnaise and top with dried bonito flakes, shredded seaweed, and sesame seeds (if using). Serve immediately.
Okonomiyaki Sauce, Japanese mayonnaise, Dried bonito flakes, Seaweed, Sesame seeds