Japanese-Style Bacon Pancakes at Bushido

| Friday, 10 October 2014 12:00

Bite This fans are in for a treat! We got the exclusive recipe for Bacon Mochi Okonomiyaki from Mountain View‘s Bushido thanks to Chef Isamu Kanai



1 1/2 cups okonomiyaki powder

(If you don’t have Okonomiyaki powder, you can substitute all-purpose or wheat flour with grated yam added for stickiness and texture.)

1 1/4 cups water

1 egg

3 slices bacon

2 oz mochi

3 cups chopped cabbage

1/2 cup cut green onion

1/4 cup tenkasu (tempura bits)

1 oz beni-shoga (red pickled ginger)

1/4 bonito flakes


4 tsp okonomiyakisauce  (or a BBQ sweet sauce)

2 tsp Japanese mayonnaise (regular mayo will work fine)

Directions: Mix okonomiyaki powder with water in a bowl until smooth. Stir in egg, mochi, cabbage, green onion, pickled ginger, and tempura bits. Heat oil in large frying pan then pour in the batter (like a big pancake),but leave some room next to the pancake to cook the bacon. Put bacon beside the pancake in the pan and cook for 3 minutes. Put the bacon on top of the cake, flip the cake, and cook for another 3 minutes. Spread on okonomiyaki sauce and mayonnaise, then sprinkle on some bonito flakes.

There you have it! A Japanese-Style Bacon Pancake you can replicate in your own home! Be sure to post your pictures on our Facebook group and give Chef Isamu Kanai some mad props while you’re at it.

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