Prep Time
15 mins
Cook Time
20 mins

Impress your party guests when you serve Okonomiyaki, a popular Japanese drinking food that is essentially an umami-packed, savory cabbage pancake.

Course: Appetizer or Main
Cuisine: Japanese
Servings: 4
Author: Adapted from Food & Wine
  • 1 cup all-purpose flour (about 4-1/4 oz.)
  • 1 cup prepared dashi*
  • 2 large eggs
  • 1 tsp Bourbon Barrel Foods Smoked Togarashi
  • 1/4 cup chopped bonito flakes
  • 4 cups thinly sliced cabbage (about 10 oz.)
  • 1 Tbsp unsalted butter
  • 4 slices bacon, cut in half
  • 3 Tbsp Bourbon Barrel Foods Barbecue Sauce**
  • 2 Tbsp mayonnaise* (preferably Kewpie)
  • 3 Tbsp ground bonito flakes
  • 2 Tbsp slivered beni shoga (Japanese pickled ginger)
  • 2 Tbsp thinly sliced nori
  1. Fry the bacon (not too well done as it will be cooked again).

  2. Whisk together the flour, dashi, eggs, and Togarashi spice until well incorporated. Fold in cabbage and chopped bonito flakes.

  3. Melt butter in a 12-inch non-stick skillet or flat griddle over medium heat. Spread batter evenly in skillet and top with cooked bacon slices in a single layer. Cover and cook until bottom is browned. 6-8 minutes.

  4. Slide pancake onto a large plate, cutting board, or cookie sheet. Place skillet over pancake and, holding plate and skillet firmly together, invert pancake into skillet, bacon side down. Cook over medium heat until pancake is heated through, about 10 minutes.

  5. Invert okonomiyaki onto a plate, bacon side up. Brush or drizzle with barbecue sauce, and dollop or drizzle with mayonnaise. Sprinkle with ground bonito flakes, beni shoga, and nori. Cut into wedges and serve immediately.

Recipe Notes

*I used a powdered sozairyoku dashi (no salt or MSG added) dissolved into 3 cups of heated water.

** Instead of prepared Okonomiyaki sauce which is high in sodium, I substituted Bourbon Barrel Foods Barbecue sauce for its sweet, tangy goodness, and only 100 mg of sodium per 2 Tbsp.