Japanese bacon okonomiyaki



10 min


4 Servings

* PLUS Cooking time: 30 minutes
Japanese bacon okonomiyaki

John Cullen


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 6 eggs
  • 397-g coleslaw mix , about 7 cups
  • 2 green onions , chopped
  • 5 slices bacon


  • 3 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice


  • Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a bowl. Whisk eggs with 2 tbsp water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw and onions.
  • Heat a large ovenproof frying pan over medium. Lay 5 bacon strips on the bottom of the pan and let cook just until crisp, 1 min. Flip bacon, then pour cabbage mixture overtop. Smooth to form a flat round. Cook 2 min, then transfer to oven.
  • Bake in centre of oven until sides are golden and egg mixture is set, 30 to 35 min. Run a spatula around the edges to loosen. Flip onto a plate, bacon-side up. Cut into 4 wedges.
  • Stir ketchup with Worcestershire and soy in a small bowl until combined. In another small bowl, stir mayo with lemon juice. Serve both sauces with pancake wedges.

Nutrition (per serving)

  • Calories
  • 527,
  • Protein
  • 17 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 35 g,
  • Sodium
  • 988 mg.

What is it?

Okonomiyaki is a savoury Japanese pancake. Okonomi means “as you like.” When you order it at a restaurant the raw vegetables are often brought to your table so you can cook it yourself.