Japanese Prawn and Bacon Okonomiyaki (Savory Pancake)

Ingredients

• 5 tablespoons All‑purpose flour (plain flour)
• 0.5 teaspoon Baking powder
• 1 tablespoon Cornstarch (corn flour)
• 4 Large eggs (room temperature)
• 4 tablespoons Sparkling water (helps batter become light)
• 2 cups Green cabbage (thinly shredded, outer leaves removed)
• 1 cup Bean sprouts (rinsed)
• 2 stalks Spring onions (whites separated for batter, greens for garnish)
• 200 grams Frozen peeled prawns (defrosted, deveined)
• 4 slices Thick‑cut streaky bacon (optional; can use turkey bacon)
• 3 tablespoons Okonomiyaki sauce (store‑bought; can substitute with takoyaki sauce)
• 2 tablespoons Japanese mayonnaise (e.g., Kewpie) (sweet, creamy)
• 1 tablespoon Dried bonito flakes (katsuobushi)
• 1 sheet Nori seaweed sheet (shredded thinly)
• 1 tablespoon Pickled ginger (sushi ginger) (thinly sliced)
• 2 tablespoons Neutral oil (vegetable or sunflower) (for pan‑frying)
• 2 pinches Sea salt
• 1 pinch White pepper

Instructions

1. Combine dry ingredients

   In a mixing bowl whisk together 5 Tbsp flour, ½ tsp baking powder and 1 Tbsp cornstarch until evenly blended.

   Time: PT2M

2. Whisk the eggs

   Crack 4 large eggs into a separate bowl and whisk until smooth. Set aside.

   Time: PT2M

3. Prep the cabbage

   Remove the outer leaves of the cabbage, thinly shred the inner layers, sprinkle lightly with sea salt, toss, then squeeze with clean hands to draw out excess moisture. Wrap the shredded cabbage in a tea towel and wring out any remaining liquid.

   Time: PT5M

4. Slice spring onions

   Trim the roots, slice the white parts into thin rings for the batter, and set the green tops aside for garnish.

   Time: PT2M

5. Defrost prawns

   Place the frozen peeled prawns in a colander and run under cold water for 3‑4 minutes, then pat dry with paper towels.

   Time: PT5M

6. Make the batter

   Add the whisked eggs to the dry mixture, drizzle in 4 Tbsp sparkling water, and whisk until you have a thick but pourable batter.

   Time: PT3M

7. Fold in fillings

   Gently fold the wrung‑out cabbage, 1 cup bean sprouts, white spring‑onion rings, and the defrosted prawns into the batter. Season with a pinch of sea salt and white pepper.

   Time: PT3M

8. Heat the pan

   Place a non‑stick skillet over medium‑high heat, add 2 Tbsp neutral oil and swirl to coat the surface.

   Time: PT1M

   Temperature: medium‑high (≈190°C)

9. Cook the first side

   Pour the batter into the hot pan, spreading it to a uniform 1‑cm thickness. Cook for about 5 minutes until the edges turn golden and the bottom is crisp.

   Time: PT5M

   Temperature: medium‑high (≈190°C)

10. Add bacon and flip

    Lay the 4 bacon slices on top of the partially cooked pancake, then carefully slide a spatula underneath and flip the whole pancake. Cook the other side for another 5 minutes until the bacon is crisp and the pancake is cooked through.

    Time: PT5M

    Temperature: medium‑high (≈190°C)

11. Finish with sauces and toppings

    Drizzle 3 Tbsp okonomiyaki sauce over the cooked pancake, then swirl 2 Tbsp Japanese mayo on top. Sprinkle with bonito flakes, shredded nori, pickled ginger, and the reserved green onion tops.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, whole wheat flour
• Instead of Baking powder: baking soda (use with a pinch of cream of tartar)
• Instead of Cornstarch (corn flour): potato starch
• Instead of Large eggs: egg substitute (for vegans)
• Instead of Sparkling water: plain water, dashi stock
• Instead of Green cabbage: Napa cabbage
• Instead of Bean sprouts: shredded carrots
• Instead of Spring onions: chives
• Instead of Frozen peeled prawns: fresh prawns, shrimp
• Instead of Thick‑cut streaky bacon: turkey bacon, smoked ham
• Instead of Okonomiyaki sauce: takoyaki sauce, sweet soy glaze
• Instead of Japanese mayonnaise (e.g., Kewpie): regular mayo mixed with a dash of rice vinegar
• Instead of Dried bonito flakes (katsuobushi): dried fish flakes, nori powder
• Instead of Nori seaweed sheet: crispy seaweed snacks
• Instead of Pickled ginger (sushi ginger): fresh ginger pickled in rice vinegar
• Instead of Neutral oil (vegetable or sunflower): canola oil, peanut oil
• Instead of Sea salt: kosher salt
• Instead of White pepper: black pepper

Equipment Needed

• Mixing bowl
• Whisk
• Knife
• Cutting board
• Tea towel or clean kitchen cloth
• Measuring spoons
• Non‑stick skillet (≈30 cm)
• Spatula (wide, heat‑proof)
• Serving plate

Critical Steps — Do Not Skip

• Squeezing out excess moisture from the shredded cabbage
• Using sparkling water to lighten the batter
• Flipping the heavy pancake safely
• Adding okonomiyaki sauce at the end to avoid burning the sugars

Chef Tips from the Video

• Replace sparkling water with dashi for a more authentic umami flavor.
• Add a small amount of grated yamaimo (Japanese mountain yam) for extra fluffiness.
• A cast‑iron skillet gives a deeper crust compared to a non‑stick pan.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet or microwave.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in refrigerator and reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dry mix and whisk the eggs up to 24 hours ahead; keep refrigerated.
• Shred and salt the cabbage, then store in a sealed bag after squeezing out moisture.
• Bacon can be pre‑cooked slightly; it will finish crisping in the pan.