Okonomiyaki (Japanese pancake)


  • 1 cup teriyaki sauce
  • ½ teaspoon cinnamon
  • ¼ cup soy sauce plus 2 tablespoons, divided use
  • 1½ cups pastry flour
  • 2 eggs
  • ¾ cup chicken stock or water
  • 1 tablespoon ginger, grated
  • 4 cups green cabbage, thinly sliced
  • ½ cup scallions, thinly sliced
  • ½ cup carrots, grated
  • ¼ cup Chinese sausage, diced
  • 4 slices Canadian bacon
  • Japanese mayonnaise
  • Katsuobushi (bonito flakes), as needed
  • Chives, chopped, as needed
  • 1 sheet nori


Combine teriyaki sauce with cinnamon and 1/4 cup soy sauce; set aside.

In a large bowl, combine flour, eggs, chicken stock and remaining 2 tablespoons soy sauce. Mix well to make a pancake batter. Add cabbage, scallions, carrots, ginger and sausage and mix well.

Place Canadian bacon in a cast iron pan heated on low and spoon in pancake mixture. Cook in preheated 350 F oven for 7 minutes, flip pancake and cook 5 more minutes.

Transfer pancake to a plate. Cut into slices. Coat with teriyaki sauce and drizzle with Japanese mayonnaise. Top liberally with katsuobushi. Sprinkle with chives. Cut nori with scissors and use it for garnish. Makes 3 to 5 servings.

Chef-owner Curtis Di Fede; Miminashi; Napa, California