Try these okonomiyaki pancakes, then check out our American pancakes, savoury pancakes, potato pancakes and more pancake recipes.

Looking for more Japanese recipes? Try our wakame seaweed salad, zaru soba, miso soup and plenty more ideas.


  • 100g plain flour
  • 1 egg, beaten
  • 125ml chicken stock, made up and cooled
  • a 250g wedge hispi or sweetheart cabbage, finely shredded
  • 100g raw king prawns, chopped
  • a bunch spring onions, white and green bits divided and shredded
  • for frying vegetable oil
  • 5 strips streaky bacon
  • drained and chopped to make 1 tbsp pickled ginger
  • sesame seeds


  • 6 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp caster sugar
  • 1 tsp Dijon mustard
  • a good pinch garlic powder


  • STEP 1

    Mix all the sauce ingredients together. Put the plain flour in a large bowl. Whisk in the egg and the cooled chicken stock to make a batter. Season.

  • STEP 2

    Stir in the cabbage, prawns and white spring onion bits. Heat a good coating of oil in a non-stick frying pan. Tip in the batter mix and press down with a spatula so it fills the pan.

  • STEP 3

    Cook on a medium heat until the underside is golden and cooked through and it has set enough to turn. Slide it onto a plate, uncooked-side up, then add the strips of bacon to the top. Put the frying pan over the plate and use the plate to turn the pancake, uncooked-side down, back into the pan. Keep cooking, pressing down with a spatula until the inside is cooked and piping hot (you can test this with a metal skewer.)

  • STEP 4

    Serve bacon-side up, drizzled with the sauce and sprinkled with ginger, sesame seeds and spring onion greens.


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