Okonomiyaki – Japanese Cabbage Pancake with Bacon & Rice

Crack the eggs into a bowl. Measure in the water from the recipe and the wheat flour. Season with salt, black pepper, and soy sauce. Mix until smooth and leave to rest for a moment.

Rinse and slice the spring onions.

Bring water to a boil for the rice. Cook the rice according to the package instructions.

In a small bowl, mix together the BBQ sauce, ketchup, and soy sauce.

Cut the bacon slices in half.

Add the shredded cabbage and half of the spring onions to the batter. Mix until evenly combined.

Heat a frying pan. Arrange a few pieces of bacon in the pan. Spoon or ladle some batter over the bacon and spread it into an even pancake. Fry for about 2–3 minutes on each side, turning carefully. Add oil between batches if needed.

Finish the okonomiyaki with the sauce mixture, mayonnaise, and the remaining spring onions. Serve with rice.