Okonomiyaki Okonomiyaki


Image by: Photography by Jeff Coulson Author: Irene Fong and The Canadian Living Test Kitchen

This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine




Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger. 

In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.

In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.

Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 554 mg
  • Sugars 3 g
  • Protein 9 g
  • Calories 233
  • Total fat 13 g
  • Potassium 133 mg
  • Cholesterol 71 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g


  • Iron 12
  • Folate 21
  • Calcium 2
  • Vitamin A 3
  • Vitamin C 5
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