Savory Japanese Vegetable Pancakes (Okonomiyaki)
Savory Japanese Vegetable Pancakes, known as Okonomiyaki, translate to 'grilled as you like it,' reflecting their customizable nature. This delightful dish is not only a treat for the taste buds but also a canvas for your culinary creativity. With a base of flour, eggs, and a medley of fresh vegetables, these pancakes can be tailored to suit your personal preferences. This recipe omits meat but is filled with earthy mushrooms and tender cabbage, making it both hearty and satisfying. Topped with a drizzle of rich Okonomi sauce, creamy Japanese mayonnaise, and garnished with flavorful nori and bonito flakes, these pancakes are perfect for lunch, snacks, or even a light dinner. Embrace the flexibility of Okonomiyaki and enjoy a dish that's truly 'what you like!'
N/A
Servings
300
Calories
12
Ingredients
Ingredients
all-purpose flour or okonomiyaki flour
1 cup (if available, prefer okonomiyaki flour)
water or dashi stock
3/4 cup (use dashi stock for a richer flavor, if desired)
eggs
3 (cracked)
cabbage leaves
10 large or 500 g (chopped)
green onions
2 stalks (chopped)
vegetable oil
1 1/2 tablespoons (for cooking)
Okonomi sauce
1/2 cup (for topping)
sliced mushrooms
8 ounces (your choice of type)
Japanese mayonnaise
1/4 cup (for topping)
nori flakes
2 tablespoons (for garnish)
bonito flakes
2 tablespoons (for garnish)
tempura batter
1 tablespoon (cooked and crumbled for garnish)
Instructions
1
In a medium-sized mixing bowl, combine the all-purpose flour (or okonomiyaki flour) with water (or dashi stock) until smooth.
2
Crack the eggs into the bowl and whisk well to incorporate them into the batter.
3
Add in the chopped cabbage, sliced mushrooms, and chopped green onions, stirring gently until all vegetables are evenly coated in the batter.
4
Heat the vegetable oil in a griddle, hot plate, or large skillet over medium-low heat.
5
Once the oil is hot, ladle enough batter onto the griddle to form a pancake approximately 6 inches in diameter and about 1/2 inch thick. Repeat this step until the griddle can accommodate up to four pancakes in total.
6
Cook each pancake for about 5 minutes on one side, or until golden brown, then carefully flip and cook for another 5 minutes on the other side.
7
After cooking, transfer each pancake to a serving plate and evenly spread 1/4 cup of Okonomi sauce on top of each pancake.
8
Finish by sprinkling the pancakes with Japanese mayonnaise, nori flakes, bonito flakes, and crumbled tempura batter for added flavor and texture.
9
Serve immediately and enjoy the delightful blend of flavors!
Nutrition Information
11g
Fat
37g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Okonomiyaki?
Okonomiyaki is a savory Japanese vegetable pancake that is often described as a Japanese version of a pizza or omelet, though it is unique in its own right.
What does the word Okonomiyaki mean?
The name translates to "grilled as you like it," which highlights the customizable nature of the dish.
Is this Okonomiyaki recipe vegetarian?
Yes, this specific recipe omits meat and uses mushrooms and cabbage, making it a hearty vegetarian option.
What type of flour should I use for the batter?
You can use either all-purpose flour or specialized okonomiyaki flour if it is available.
Can I use something other than water for the pancake base?
Yes, you can use dashi stock instead of water for a richer and more authentic savory flavor.
How many eggs are required for this recipe?
This recipe calls for 3 eggs to be whisked into the batter.
What kind of vegetables are in these pancakes?
The main vegetables used are chopped cabbage, sliced mushrooms, and green onions.
What is the best way to prepare the cabbage?
You should use 10 large leaves (about 500g) and chop them finely before adding them to the batter.
What type of mushrooms should I use?
You can use 8 ounces of any mushroom type you prefer.
How much oil is needed for cooking?
You will need approximately 1.5 tablespoons of vegetable oil for the griddle or skillet.
What temperature should I cook the pancakes at?
The pancakes should be cooked over medium-low heat to ensure they cook through without burning.
How big should each Okonomiyaki pancake be?
Each pancake should be approximately 6 inches in diameter and about 1/2 inch thick.
How long does it take to cook an Okonomiyaki?
It takes about 5 minutes per side, for a total of 10 minutes of cooking time.
What are the essential toppings for Okonomiyaki?
Traditional toppings include Okonomi sauce, Japanese mayonnaise, nori flakes, bonito flakes, and crumbled tempura batter.
How much Okonomi sauce should I use?
The recipe recommends using 1/4 cup of sauce spread evenly over the top of each pancake.
What is the purpose of bonito flakes in this recipe?
Bonito flakes are used as a garnish to provide a unique smoky and savory flavor.
What are nori flakes?
Nori flakes are dried seaweed garnish that adds a salty, Umami taste to the dish.
Why add tempura batter to the top of the pancake?
Crumbled tempura batter adds a delightful crunch and extra texture to the finished pancake.
How many calories are in a serving?
One serving contains approximately 300 calories.
What is the protein content of this dish?
Each serving provides about 10g of protein.
How many carbohydrates are in these pancakes?
There are 37g of carbohydrates per serving.
What is the fat content of this Okonomiyaki?
This dish contains 11g of fat per serving.
Is Japanese mayonnaise different from regular mayonnaise?
Yes, Japanese mayonnaise is usually creamier and tangier as it is often made with only egg yolks and rice vinegar.
Can I serve Okonomiyaki as a main course?
Yes, it is hearty enough for a light dinner, though it also works well for lunch or as a snack.
How many pancakes does this recipe make?
The recipe is designed to make up to four 6-inch pancakes.
Can I add other ingredients to the batter?
Absolutely. The name means "as you like it," so you can add other vegetables or proteins according to your preference.
What equipment do I need to make this?
You will need a mixing bowl, a whisk, and a griddle, hot plate, or large skillet.
How do I know when the pancake is ready to flip?
The bottom should be golden brown and the structure should be firm enough to turn carefully with a spatula.
Should the batter be smooth or chunky?
The initial flour and liquid mixture should be smooth, but once the vegetables are added, it will be thick and chunky.
When should I apply the toppings?
Toppings should be applied immediately after the pancake is transferred to a serving plate while it is still hot.