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Japanese Street Food Okonomiyaki

Get your hands on some squeezy mayo to get the authentic zigzag lines on top of this Japanese pancake recipe.

Serves 5 Total Time 45 mins


  • 220g plain flour 
  • 2 tsp baking powder 
  • 300ml water  
  • 4 medium eggs, yolks and whites separated 
  • 30g sushi ginger, finely sliced
  • 400g soft white cabbage or spring greens, shredded 
  • 185g unsmoked streaky bacon, cut in half horizontally
  • 4 tbsp sunflower oil
  • 150ml okonomiyaki sauce
  • 5 tbsp mayonnaise 
  • 3 spring onions, sliced 
  • sprinkle of green nori seaweed (optional) 
  • shichimi togarashi spice mix (optional)


  1. Mix the flour and baking powder together in a bowl. Whisk the water and egg yolks together in a jug, then pour into the flour, whisking quickly.
  2. Add the ginger and cabbage and stir to coat. 
  3. Whisk the egg whites to soft peaks, then gently stir a quarter of the whites into the batter, before carefully adding the rest. 
  4. Brush a frying pan with oil and put over medium heat. Add a ladle of batter to the pan and lay four bacon pieces on top.
  5. Cover and cook for 4–5 mins; flip the pancake and cook for another 4 mins. Remove from the pan and keep warm while making the rest of the pancakes. 
  6. Spread each pancake with 2 tbsp okonomiyaki sauce, then top with mayo, spring onion, seaweed and spice mix, if using.

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