SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/personal-pan-okonomiyaki-with-bacon
Printed September 1, 2026
Printed September 1, 2026
Solo Servings
Personal Pan Okonomiyaki with Bacon
Japan's savory pancake scaled down to a single crispy, cabbage-packed round that you can flip with confidence. Topped with sauce squiggles and bonito flakes that dance from the heat, it's dinner and a show.
Ingredients
- 1 cup finely shredded green cabbage
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 large egg
- 2 tablespoons dashi or chicken stock
- 2 strips bacon, chopped
- 2 tablespoons okonomiyaki sauce (or mix equal parts ketchup and Worcestershire)
- 1 tablespoon Japanese mayonnaise
- 1 green onion, sliced
- Bonito flakes (katsuobushi)
- Vegetable oil for cooking
Preparation
Okonomiyaki translates roughly to "how you like it," which makes it perfect for solo cooking—no negotiating toppings, no compromises. This version keeps things manageable with one perfect pancake that fits in a small skillet and delivers all the textural contrast you crave.
Preparation
- In a medium bowl, whisk together the flour and baking powder. Add the egg and dashi, whisking until you have a smooth batter.
- Fold in the shredded cabbage until every strand is coated. The batter should just barely hold everything together—it's more cabbage than batter, and that's correct.
- Heat a drizzle of oil in a small non-stick skillet over medium heat. Add the chopped bacon and cook until starting to crisp. Push to the edges.
- Pour your cabbage batter into the center of the pan, spreading it into an even round about ½-inch thick.
- Cook for about 5 minutes until the bottom is golden and crisp. Flip carefully (use a large spatula or plate if needed) and cook another 5 minutes on the second side.
- Slide onto a plate. Drizzle with okonomiyaki sauce and mayonnaise in a crosshatch pattern. Top with green onions and bonito flakes. Watch them dance.
