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BCfresh Okonomiyaki

These Japanese-style pancakes are loaded with cabbage, green onions and bacon for a delicious savory treat. Okonomiyaki translates to “grill as you like it,” so add whatever you like to the batter and garnish with your favourite toppings.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • 3 cups 750 mL finely shredded BCfresh Cabbage
  • 3/4 cup 175 mL all-purpose flour
  • 1/2 tsp 2 mL salt
  • 1/2 cup 125 mL low-sodium chicken broth or water
  • 4 eggs
  • 2 green onions finely chopped
  • 4 slices bacon cooked and crumbled
  • 2 tbsp 30 mL pickled ginger, chopped
  • 2 tbsp 30 mL sesame seeds
  • 1/4 cup 60 mL canola oil (approx.), for cooking
  • 1/3 cup 75 mL hoisin sauce
  • 2 tbsp 30 mL sriracha hot sauce


  • In large bowl, stir flour with salt. In separate bowl, whisk broth with eggs; whisk into flour mixture. Fold in cabbage, green onions, bacon, ginger and sesame seeds.
  • In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; add two ½ cup (125 mL) portions of batter to skillet, pressing down gently with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned. Flip over; cook for 5 or 6 minutes or until cooked through. Repeat with remaining batter, adding more oil to skillet as needed.
  • Serve with hoisin sauce and hot sauce.


You can also top with bean sprouts, dried bonito flakes, Japanese-style mayonnaise and/or Worcestershire sauce.