Putting an Aussie breakfast spin on this street-food classic, Adam adds new layers to Japan's iconic savoury cabbage pancake.






Skill level

Average: 4.4 (35 votes)


  • ¼ head white cabbage (about 500 g), diced
  • 60 ml (¼ cup) vegetable oil
  • 8 rashers streaky bacon
  • 100 g (1 cup) grated mozzarella or cheddar cheese
  • 4 eggs
  • 250 ml (1 cup) barbecue sauce (or okonomiyaki sauce)
  • 60 ml (¼ cup) Japanese mayonnaise
  • 1 tbsp bonito flakes (katsuoboshi), (optional)
  • 3 thin spring onions, thinly sliced

Okonomiyaki batter

  • 300 g (2 cups) self-raising flour
  • 60 g (½ cup) cornflour
  • 375 ml (1½ cups) chicken stock or water
  • 2 eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the okonomiyaki batter, mix all the ingredients together in a large bowl. Add the diced cabbage and stir to combine.
  2. Heat a large, lidded frying pan over medium heat and add a little of the oil. Place 2 rashers of bacon in the centre of the pan and place about 1 cup of the cabbage mixture on top. Scatter with a little cheese, then top with another cup of mixture. As the mixture cooks down, form it into a disc about 20 cm in diameter, without pressing the mixture down from the top. Cover and cook for about 8 minutes, then flip the pancake, cover and cook for another 6-8 minutes or until cooked through, continuing to mould the pancake as it cooks.
  3. While the okonomiyaki is cooking, heat a drizzle of oil in a separate frying pan over medium heat. Crack one of the eggs into the pan and fry until cooked to your liking.
  4. Remove the okonomiyaki from the pan and place the egg on top. Cover with the barbecue sauce and mayonnaise, then scatter with the bonito flakes (if using) and spring onions to serve. Repeat with the remaining ingredients to make 4 okonimayake. You can make one large one if you prefer or have a couple of pans on the go at the same time.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.