Okonomiyaki with Bacon and Grilled Mushrooms – Japanese Cabbage Pancake
Okonomiyaki is a Japanese cabbage pancake combining crisp golden edges with a soft, cabbage-filled centre and flavourful toppings.
Cabbage. Crispy bacon. Grilled mushrooms. Sweet and savoury sauce. Creamy mayonnaise.
This easy okonomiyaki recipe uses ingredients readily available in an ordinary supermarket. No hard-to-find Japanese ingredients are required – the key is plenty of cabbage held together by just enough batter.
The result is a satisfying, flavour-packed dish that shows how simple cabbage can become something truly special.
Why this recipe works
• cabbage forms the heart of the pancake and stays juicy
• eggs and flour bind it without creating a heavy batter
• bacon adds smoky flavour and crisp texture
• grilled mushrooms provide rich umami notes
• sweet and savoury sauce creates contrast
• mayonnaise brings all the flavours together
• spring onion adds freshness
The result is a crispy Japanese cabbage pancake with a tender centre and generous toppings.
Ingredients
Okonomiyaki cabbage pancakes
• 300 g white or pointed cabbage
• 100 g plain flour
• 2 eggs
• 100–120 ml water or vegetable stock
• ½ tsp baking powder
• 2 spring onions
• ½ tsp salt
• freshly ground black pepper
• oil for frying
Bacon and grilled mushrooms
• 100–120 g streaky bacon
• 200 g mushrooms
• 1 tsp oil
• 1 tsp soy sauce
• freshly ground black pepper
Easy okonomiyaki sauce
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp honey or brown sugar
Mayonnaise
• 4 tbsp good-quality mayonnaise
• 1 tsp lemon juice
• ½ tsp Dijon mustard
• small pinch of sugar
To finish
• spring onion
• sesame seeds – optional
• freshly ground black pepper
Method
1. Prepare the cabbage
Slice the cabbage into very thin, short strips. Finely chop the spring onions.
Cabbage is the main ingredient in okonomiyaki. The batter should simply hold everything together rather than overwhelm it.
2. Make the batter
Combine the flour and baking powder.
Add the eggs and approximately 100 ml of water or vegetable stock and mix into a fairly thick batter.
Fold in the cabbage and most of the spring onions. If the mixture seems too dry, add a little of the remaining liquid.
The mixture should look like cabbage lightly coated in batter rather than pancake batter containing a little cabbage.
3. Cook the bacon
Cut the bacon into smaller pieces and fry until crisp.
Remove from the pan and set aside. You can leave a little of the rendered bacon fat in the pan for cooking the mushrooms.
4. Grill the mushrooms
Cut the mushrooms into quarters or thick slices.
Cook them in a hot pan until nicely browned rather than allowing them to steam.
Add the soy sauce and freshly ground black pepper at the end of cooking.
5. Cook the okonomiyaki
Heat a small amount of oil in a frying pan.
Add half of the cabbage mixture and shape it into a pancake approximately 15–18 cm wide and 1.5–2 cm thick.
Cook over medium heat for about 5–6 minutes. Covering the pan for part of the cooking time helps the cabbage soften inside.
Carefully flip the pancake and cook for another 4–5 minutes, until golden brown and crisp on both sides.
Repeat with the remaining mixture.
6. Make the okonomiyaki sauce
Combine the ketchup, Worcestershire sauce, soy sauce and honey or brown sugar.
The finished sauce should balance sweet, savoury and gently tangy flavours.
7. Prepare the mayonnaise
Mix the mayonnaise with lemon juice, Dijon mustard and a small pinch of sugar.
For a thinner consistency suitable for drizzling, add a few drops of water.
8. Serve
Place the hot okonomiyaki on a plate.
Drizzle with the okonomiyaki sauce and mayonnaise. Add the crispy bacon and grilled mushrooms to the centre.
Finish with spring onions and, if desired, sesame seeds.
TGCC Tip
The secret to good okonomiyaki is simple: plenty of cabbage and just enough batter to hold it together.
Cook it patiently over medium heat so the cabbage becomes tender while the outside develops beautifully crisp, golden edges.
Wine Pairing
• Dry Riesling – bright acidity balances the bacon and mayonnaise while complementing the sweet and savoury sauce.
• Grüner Veltliner – fresh, dry and gently peppery, pairing beautifully with cabbage and grilled mushrooms.
• Pinot Noir – choose a lighter, fruit-driven style with soft tannins to complement the smoky bacon and umami-rich mushrooms.
Recipe Details
• Course: main course
• Cuisine: Japanese
• Prep time: 15 minutes
• Cooking time: 20–25 minutes
• Total time: approximately 40 minutes
• Servings: 2
