Japanese Okonomiyaki



10 min


45 min


4 servings

Japanese Okonomiyaki

A savoury Japanese pancake, okonomiyaki is delicious for dinner, lunch or as a snack.


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 6 eggs
  • 2 tbsp water
  • 1 397-g pkg coleslaw mix
  • 5 slices bacon


  • 3 tbsp ketchup
  • 1 tbsp Worchestershire sauce
  • 1 tsp low-sodium soy sauce
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice


  • Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a medium bowl. Whisk eggs with water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw.
  • Heat a 12-in. oven-safe frying pan over medium. Spray bottom and sides of pan with oil. Lay bacon strips in the pan and cook until bottom is just crisp, 1 to 2 min. Flip bacon, then pour batter overtop. Smooth top. Cook for
    2 min, then transfer to oven.
  • Bake in centre of oven until sides are golden and batter is set, 28 to 30 min. Run a spatula around the edges to loosen. Flip onto a plate, bacon-side up. Cut into 8 wedges.
  • Stir ketchup with Worcestershire and soy sauce in a small bowl until combined. In another small bowl, stir mayo with lemon juice. Serve both sauces with pancake wedges.

Nutrition (per serving)

  • Calories
  • 501,
  • Protein
  • 18 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 32 g,
  • Fibre
  • 3 g,
  • Sodium
  • 868 mg.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.