Savory Japanese Okonomiyaki Pancakes for Breakfast

A savory Japanese pancake packed with vegetables and protein, perfect for a hearty and delicious Asian-inspired breakfast.

Prep Time

20 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.76/serving

Season:

❄️ Winter

Meal Type:

Breakfast•Dessert

Cuisine:

Asian•American•Japanese

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupAll-purpose Flour(Use gluten-free flour blend for a gluten-free version)

£0.20

1teaspoonDashi Powder(Adds umami flavor. Vegetable broth powder can substitute.)

£0.15

0.5teaspoonSalt

£0.01

1teaspoonBaking Powder

£0.03

2largeEggs

£0.60

0.8cupWater(Adjust as needed for consistency.)

2cupsShredded Cabbage(Savoy or green cabbage works well)

£0.40

0.5cupCarrot(Grated)

£0.10

2stalksGreen Onion(Chopped)

£0.25

0.5cupCooked Shrimp or Bacon (Optional)(Chopped)

£1.50

2tablespoonsVegetable Oil(For cooking the pancakes)

£0.05

As neededOkonomiyaki Sauce(Japanese savory sauce. Substitute with tonkatsu sauce or a mixture of Worcestershire sauce and ketchup.)

£0.75

As neededJapanese Mayonnaise (Kewpie)(Regular mayonnaise can be used, but Kewpie has a richer flavor.)

£1.20

As neededDried Bonito Flakes (Katsuobushi)(Optional garnish)

£1.00

As neededAonori (Dried Seaweed Flakes)(Optional garnish)

£0.80

Total Cost

£7.04

£1.76 per serving

Instructions

1.
In a large bowl, whisk together the flour, dashi powder, salt, and baking powder.
2.
In a separate bowl, whisk the eggs and water together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
3.
Add the shredded cabbage, grated carrot, and green onion to the batter. If using, add the cooked shrimp or bacon.
4.
Heat a non-stick skillet or griddle over medium heat. Add vegetable oil to coat the surface.
5.
Pour about 1/2 cup of batter onto the hot skillet for each pancake. Cook for 4-5 minutes per side, or until golden brown and cooked through.
6.
Transfer the pancakes to plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with dried bonito flakes and aonori, if desired.
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

18g

26% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the water to flour ratio for desired batter consistency. It should be thick enough to hold its shape but pourable.

Don't overcrowd the pan. Cook in batches if necessary.

You can add other vegetables you like, such as bean sprouts, bell peppers, or corn.

For a vegetarian version, omit the shrimp/bacon and use vegetable broth powder instead of dashi.

Cooking Equipment

Large Bowl

Whisk

Non-stick Skillet or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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