The Great Australian Bake Off

Japanese okonomiyaki gets the waffle treatment with these bacon and cabbage-filled waffles sprinkled with bonito flakes.


  • Okonmiyaki waffle

  • 350g cake flour

  • Instant dashi – 420ml water and 15g instant bonito flavoured seasoning

  • 1 tsp fine table salt

  • ½ tsp shichimi togarashi – Japanese red pepper mix

  • 3 tsp baking powder

  • 6 eggs

  • 600g regular cabbage shredded. Approx. 2/3 of a cabbage

  • 5 spring onions, mostly white part

  • 300g sliced streaky bacon rashers

  • 1/2 tbsp chopped beni shoga, shredded red pickled ginger

  • 100 ml sunflower oil

  • 1.5 tbsp sesame oil

  • Spray canola oil

  • 3 tbsp cooking sake

  • 1.5 tbsp mirin

  • Fresh ground black pepper

  • Okonomiyaki sauce

  • 1 tsp freshly grated ginger

  • 30 ml approx. tomato ketchup

  • 4 tbsp approx. honey

  • 5 tbsp approx. Japanese Worcestershire sauce

  • 1 tbsp cooking sake

  • 1 tbsp regular soy sauce

  • 1 heaped tbsp cornflour

  • Japanese style mayonnaise

  • 5 tbsp white vinegar

  • 4 tbsp instant dashi (5 grams bonito flavoured stock powder to 150ml water)

  • 1 tbsp Dijon mustard

  • 3 yolks

  • 1 and a half cups rice bran oil

  • Fine table salt to taste

  • 2 tsp caster sugar

  • Other Toppings

  • 8 spring onions, mostly the green part and tips

  • Beni shoga pickled ginger

  • 20g shaved bonito


  • 1.

    Due to quantities, split the okonomiyaki waffle recipe and do two batches.

  • 2.

    For the okonomiyaki waffles, core then very finely slice the cabbage and spring onions, wilt in a very large frying pan with the sake and mirin, drain off any excess liquid, set aside to cool. Combine flour baking powder, stock, oils, eggs and salt, pepper and shichimi in very large bowl mix to a smooth batter. Fold in the cabbage and onions, cut the bacon into very fine strips and fold in, along with roughly chopped beni shoga ginger. Spray preheated waffle iron with canola oil, drop in ¾ cup of okonomiyaki mix and cook until crispy, keep warm in an 80°C oven on paper towel lined trays while the next waffles cook.

  • 3.

    For the okonomiyaki sauce, add all ingredients to a small saucepan, and heat gently, stir to combine, taste, adjust flavours then cool, add some more water if the sauce thickens too much on cooling, it needs to have body, but still be pourable. Pour into a squeeze sauce bottle fitted with a fine nozzle.

  • 4.

    For the Japanese style mayonnaise, add the vinegar stock, sugar and salt to a small saucepan, boil to reduce to around 4 tbsp of liquid and set aside to cool. Start gently whisking 2 egg yolks and the Dijon, and slowly stream in half a cup of rice bran oil while whisking. Pour a tablespoon of vinegar mix then continue to mix in the oil until round ¾ of a cup have been added, and another yolk if needed and whisk gently to combine, then stream in another ¾ cup of oil stopping occasionally adding a tablespoon of vinegar mix as needed. Adjust flavor by adding sugar, salt, more Dijon or more vinegar etc. Thin to a more pourable consistency with additional dashi stock, pour into a squeeze bottle fitted with a fine nozzle.

  • 5.

    For the toppings, finely slice the green parts of the spring onions and place in a bowl ready for garnishing.

  • 6.

    To assemble, place waffle on a plate squeeze on thin drizzles of okonomiyaki sauce and mayonnaise across the waffle, then sprinkle on the spring onions and bonito shavings and top with beni shoga.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 360kj
  • Fat Total 28g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 20g
  • Sugar 5g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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