Okonomiyaki (Japanese pancake) with slaw, bacon and tonkatsu

If you've never tried okonomiyaki before, this recipe is a great introduction to this popular savoury Japanese pancake. Easy and delicious, these little pancakes make the perfect fun family meal

By Sophie Gray
  • 20 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 2-3 tbsp olive oil
  • 2 cup of slaw mix, undressed
  • 1/3 teaspoon dashi powder
  • 2 eggs
  • 1/4 cup tonkatsu sauce
  • 2/3 cup self-raising flour
  • 3 spring onions, sliced
  • 4 rashers of bacon, cooked, cut into short strips
  • Kewpie Japanese mayonnaise, tonkatsu sauce and sesame seeds, to serve (optional)


  • 1
    Heat a drop of oil in a large frying pan and cook half the slaw until it starts softening. Cool.
  • 2
    In a small bowl, combine dashi, eggs and tonkatsu sauce and whisk lightly.
  • 3
    Place flour into a bowl and make a well in the middle; pour in egg mixture and mix, gradually incorporating flour to form a lump-free batter.
  • 4
    Add cooked and uncooked slaw and two thirds of the spring onions. Heat a dash of the oil in the frying pan and cook large spoonfuls of mixture until golden on both sides and set in the middle. Keep warm while cooking the remainder.
  • 5
    Top patties with bacon and spring onion. Add a drizzle of mayonnaise and tonkatsu sauce and sprinkle with sesame seeds, if desired.


  • Serves 2 as a main or 4-6 as a side. - If you don’t have dashi powder, use the same amount of chicken stock powder with a drop of fish sauce. - You can use thinly sliced red and green cabbage instead of slaw, and swap Japanese-style tonkatsu for regular barbecue sauce. PER SERVE (2) Energy 577kcal, 2417kj • Protein 43.4g • Total Fat 25.3g • Saturated Fat 5.5g • Carbohydrate 41.4g • Fibre 5g • Sodium 3018mg