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Chef Michael Olson shares his Okonomiyaki recipe from his cook book "Living High off the Hog". It's a Japanese cabbage pancake cooked on a griddle, topped with a delicious sweet sauce, kewpie mayonnaise and bacon!



Yields6 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 cup all-purpose flour
 1 tsp granulated sugar
 1 tsp baking powder
 ½ tsp table salt
 2 large eggs
 2 Tbsp lager beer
 2 cups freshly grated green cabbage
 1 Tbsp canola oil
 4 slices bacon, cooked, drained and chopped
 Okonomi sauce and mayonaise (Michael likes Kewpie brand), for serving see note

1

Stir together the flour, sugar, baking powder and salt in a large mixing bowl.

2

Add 1 cup (250 ml) water, the eggs and beer, and whisk until well-blended. Stir in the grated cabbage.

3

Heat the oil in a 10 inch (25cm) nonstick pan over medium heat. Pour in the batter. After 1 minute, give the pan a quick shake to loosen the pancake from the bottom. Cook the pancake until the bottom starts to get golden (check this by using a spatula to lift it up a little) and the pancake begins to rise and firm up around the outside edge, 4 to 6 minutes.

4

Arrange the bacon pieces on top of the pancake in a single layer. To flip the pancake, slide it out of the pan onto a dinner plate and then insert the hot pan over the pancake plate, and in one motion, flip the entire plate and the pan back over, so that the pan is on the bottom.

5

Lift away the plate and continue to cook until golden and firm (the bacon side is now at the bottom and will crisp up), another 4 to 6 minutes. Using the plate flipping method again, flip the pancake over once more, to make sure the bacon and pancake are cooked.

6

Insert a skewer or paring knife into the center of the pancake. If the skewer comes out clean, it is done. Slide the pancake out of the pan and onto a cutting board or platter.

7

To serve, brush the bacon side with the okonomi sauce, then drizzle the mayonnaise over top in a crisscross pattern. Cut the pancake into 24 squares and eat while hot.

Notes
8

Michael makes this right in front of his guests as it takes no time and is best right out of the pan. The recipe makes one 10-inch (25 cm) pancake which is a great appetizer cut into 24 squares.

9

Okonomi sauce can be found in Asian grocery stores, or you can use 1/2 cup (80 ml) ketchup mixed with 2 Tbsp (30 ml) each soy sauce and Worcestershire sauce.


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Ingredients

 1 cup all-purpose flour
 1 tsp granulated sugar
 1 tsp baking powder
 ½ tsp table salt
 2 large eggs
 2 Tbsp lager beer
 2 cups freshly grated green cabbage
 1 Tbsp canola oil
 4 slices bacon, cooked, drained and chopped
 Okonomi sauce and mayonaise (Michael likes Kewpie brand), for serving see note

Directions

1

Stir together the flour, sugar, baking powder and salt in a large mixing bowl.

2

Add 1 cup (250 ml) water, the eggs and beer, and whisk until well-blended. Stir in the grated cabbage.

3

Heat the oil in a 10 inch (25cm) nonstick pan over medium heat. Pour in the batter. After 1 minute, give the pan a quick shake to loosen the pancake from the bottom. Cook the pancake until the bottom starts to get golden (check this by using a spatula to lift it up a little) and the pancake begins to rise and firm up around the outside edge, 4 to 6 minutes.

4

Arrange the bacon pieces on top of the pancake in a single layer. To flip the pancake, slide it out of the pan onto a dinner plate and then insert the hot pan over the pancake plate, and in one motion, flip the entire plate and the pan back over, so that the pan is on the bottom.

5

Lift away the plate and continue to cook until golden and firm (the bacon side is now at the bottom and will crisp up), another 4 to 6 minutes. Using the plate flipping method again, flip the pancake over once more, to make sure the bacon and pancake are cooked.

6

Insert a skewer or paring knife into the center of the pancake. If the skewer comes out clean, it is done. Slide the pancake out of the pan and onto a cutting board or platter.

7

To serve, brush the bacon side with the okonomi sauce, then drizzle the mayonnaise over top in a crisscross pattern. Cut the pancake into 24 squares and eat while hot.

Notes
8

Michael makes this right in front of his guests as it takes no time and is best right out of the pan. The recipe makes one 10-inch (25 cm) pancake which is a great appetizer cut into 24 squares.

9

Okonomi sauce can be found in Asian grocery stores, or you can use 1/2 cup (80 ml) ketchup mixed with 2 Tbsp (30 ml) each soy sauce and Worcestershire sauce.

Notes

Bacon Okonomiyaki