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Mini pork and prawn okonomiyaki

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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free

Cook this dairy-free okonomiyaki recipe on a teppanyaki plate for next-level flavour.

  • Serves12
  • Cook time15 minutes
  • Prep time15 minutes, + 1 hour resting and 5 mins cooling time
Mini pork and prawn okonomiyaki


  • 2 tbs Worcestershire sauce
  • 2 tbs tomato sauce
  • 1 1/2 tbs oyster sauce
  • 3 tsp caster sugar
  • 1 1/4 cups (185g) plain flour
  • Pinch of salt
  • 1/4 tsp baking power
  • 1 tbs miso paste or dashi powder
  • 3 free-range eggs
  • 150g Coles Australian Pork Mince
  • 100g raw prawns, peeled, finely chopped
  • 1 1/2 cups wombok (Chinese cabbage), shredded
  • 2 spring onions, thinly sliced

Nutritional information

Per Serve: Energy: 582kJ/139 Cals (7%), Protein: 9g (18%), Fat: 4g (6%), Sat Fat: 1g (4%), Carb: 17g (5%), Sugar: 3g (3%), Dietary Fibre: 2g (7%), Sodium: 254mg (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the Worcestershire sauce, tomato sauce and oyster sauce in a small bowl. Add the sugar and stir until sugar dissolves. Combine flour, salt and baking powder in a large bowl. Whisk the miso paste or dashi powder in a bowl with ¾ cup (185ml) hot water until dashi or miso dissolves. Stir into flour mixture with the eggs until well combined. Set aside for 1 hour to rest.

  2. Step 2

    Heat a large greased non-stick frying pan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 3 mins or until mince changes colour. Set aside for 5 mins to cool. Add mince, prawn, wombok and spring onion to the flour mixture and stir to combine.

  3. Step 3

    Heat a barbecue on medium. Place the teppanyaki plate over barbecue, flat-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium. Or if you don’t have a teppanyaki plate, place a large frying pan over medium heat.) Spray with olive oil spray. Spoon six 1/4-cups of the pork mixture over flatplate or frying pan, allowing room for spreading. Cook for 1-2 mins or until bases are light golden. Turn and brush tops with a little sauce mixture. Cook for 1-2 mins or until cooked through. Turn and brush the bases with a little more sauce mixture. Cook for 1 min or until bases are caramelised. Turn and cook for 1 min or until the tops are caramelised. Transfer to a serving platter. Repeat with remaining mince mixture and some of the remaining sauce mixture. Serve with the remaining sauce mixture.

    Serve with… Kewpie mayonnaise, pickled ginger, spring onion curls and seaweed and sesame furikake seasoning.

Recipe tip

Smart swap:
Already have chicken mince in the fridge? Use it instead of the pork. 

Plan ahead: These mini savoury pancakes make great party starters and can be made up to 1 month ahead. Wrap each pancake in foil, place in a sealable bag and store in the freezer. When ready to use, thaw, then warm in the oven before adding the toppings to serve.