an Americanized variation of the traditional Japanese meal okonomiyaki! a bacon- and vegetable-filled savory pancake. It can be tailored to your preferences, but I like to keep mine straightforward. If desired, drizzle some mayonnaise and okonomi sauce over top.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- ½ cup water
- ½ cup all-purpose flour
- 2 teaspoons soy sauce
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 onion, diced
- 2 cups shredded cabbage
- 1 (8 ounce) package dried soba noodles
- 1 (8 ounce) package bacon, chopped
Instructions
- Mix eggs, water, flour, soy sauce, baking powder, and salt together to make the batter.
- Heat oil in a pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add to the batter. Cook cabbage in the same pan until slightly wilted, 5 to 7 minutes. Add to the batter.
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; add to the batter.
- Heat a flat frying pan over medium-high heat. Cook 1/4 cup of bacon until starting to crisp, 2 to 3 minutes. Arrange it in a small circle in the middle of the pan; add 1 cup of the batter. Cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and pancake batter.
- You can substitute ramen noodles for the soba, if preferred.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 206 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 1808 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it! I followed the recipe but would mix in the bacon next time I make it, it would fall off the sides when flipping it. Other than that it’s our new favorite recipe to continue making!
YUM!!! I seldom make recipes as is, but this is perfect. I did use durum wheat linquini since I had no soba noodles, worked great.