Bacon & Cheese Okonomiyaki (Western-Style)
As the name suggests, the biggest charm of Okonomiyaki is that you can customize the ingredients exactly “as you like” (Okonomi). While the classic version features pork belly and mayonnaise, this recipe introduces a Western-style twist using savory bacon and melted cheese.
The secret to its deliciousness lies in the generous amount of grated mountain yam (nagaimo). This creates the ultimate texture: crispy on the outside, yet light, fluffy, and chewy on the inside.
This dish is packed with cabbage and grated yam, which are known to protect the stomach lining and promote healthy digestion. The yam also adds a pleasant density to the batter while preventing it from becoming dry during cooking. While Okonomiyaki may seem like a “heavy” comfort food, it is actually quite healthy, as it is rich in both fiber-filled vegetables and protein.
If you find the traditional thick sauce a bit too rich, try a light drizzle of ponzu or soy sauce. This cuts through the fattiness of the bacon and provides a refreshing, clean finish to the meal.
Main Styles of Okonomiyaki
Okonomiyaki generally falls into two distinct regional categories. This recipe is based on the “Osaka Style,” which is the most common version for home cooking.
- 1. Osaka Style (Kansai Style) – “Mix & Grill” 大阪風（混ぜ焼き） The flour-based batter is thoroughly mixed with shredded cabbage and other ingredients before being grilled on a teppan or frying pan until fluffy.
- 2. Hiroshima Style – “Layered & Steamed” 広島風（重ね焼き） Instead of mixing, the ingredients are layered. A thin, crepe-like batter is cooked first, then topped with a mountain of cabbage and pork belly to be steamed. It is typically served over fried yakisoba noodles and topped with a fried egg for a hearty, filling meal.
Nutrition Facts (Per 4 Pieces)
| Calories | Protein | Fat | Carbs | Salt |
|---|---|---|---|---|
| 2506 kcal | 127.9 g | 121.2 g | 237.8 g | 11.9 g |
Ingredients (Makes 4 Pancakes)
The Batter Base:
- Cabbage: 500g (shredded into 2mm strips)
- Grated Nagaimo (Tororo): 200g
- Eggs: 4 large
- Wheat Flour: 160g
- Dashi Stock Granules: 5g
- Soy Sauce: 6g
The Star Fillings & Toppings:
- Bacon: 100g (halved)
- Cheese: 80g (Pizza-style shredded or mozzarella)
- Okonomiyaki Sauce: 20g (or to taste)
- Green Laver (Aonori): 3g
- Optional: Ketchup or Tabasco for a spicy kick.
Cooking Instructions
- Prep the Veggies: Shred the cabbage into fine 2mm strips. This ensures the pancake holds together while staying light.
- Mix the Wet Base: In a large bowl, thoroughly combine the cabbage, grated yam, eggs, dashi granules, and soy sauce.
- Incorporate Flour: Sift in the flour in several batches. Mix well after each addition until the batter is consistent but not over-worked.
- Heat the Surface: Preheat your electric griddle to 230°C or set a frying pan to medium heat with a light coating of oil.
- The Layering:
- Place half of your bacon slices directly on the griddle.
- Immediately pour a large ladle of batter over the bacon.
- Place the remaining bacon slices on top of the raw batter.
- The Flip: Once the bottom is golden brown and the edges look set, carefully flip the pancake.
- The Melt: After flipping, once both sides are cooked through, spread the okonomiyaki sauce on top. Sprinkle generously with cheese and green laver.
- Finish: Cover with a lid for 30 seconds if you want the cheese extra melty!
Pro-Tips for Variety
Because “Okonomi” means “your choice,” feel free to experiment with these popular additions:
- Texture Boosters: Add Tenkasu (tempura flakes) for crunch or diced Mochi for extra chewiness.
- Modern Twists: Add Natto, Mentaiko (spicy cod roe) or Kimchi to pair perfectly with the melted cheese.
- The Sizzle Factor: Let a little sauce drip onto the hot griddle surface right next to the pancake; the “slightly burnt” aroma adds an incredible depth of flavor.
- Other ingredients: Seafood such as squid and shrimp, aromatic vegetables such as shiso leaves and green onions.
Comparing the Sauces (Source of Flavor)
While the sauces for Yakisoba, Takoyaki, and Okonomiyaki are all based on similar ingredients (like fruits, vegetables, and soy sauce), each has a distinct personality:
- Yakisoba Sauce: It is generally spicier and more savory, with a sharper tang to complement the stir-fried noodles.
- Okonomiyaki Sauce: It is the sweetest and thickest of the three, designed to balance the savory batter and salty toppings.
- Takoyaki Sauce: This sits somewhere in the middle, but it usually has a richer dashi (broth) flavor to match the octopus.
All of these sauces have an incredible, mouth-watering aroma—especially when they hit a hot griddle and caramelize slightly!
📖Read the Japanese version of this article here! [ふわもち食感！ベーコンチーズお好み焼きのレシピ｜洋風アレンジと美味しさの秘密]
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