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    You are in: Home / Recipes / Japanese Vegetable Pancakes (Okonomiyaki) Recipe
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    Japanese Vegetable Pancakes (Okonomiyaki)

    Japanese Vegetable Pancakes (Okonomiyaki). Photo by C. Taylor

    1/3 Photos of Japanese Vegetable Pancakes (Okonomiyaki)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    C. Taylor's Note:

    My Japanese friend served these up one day and they were just amazing. The kids gobbled them up, and I even found myself making them as a "on the go" food for the kids, minus the sauce. A great way to get some veggies in. Feel free to add other stuff to the mix, such as cooked shrimp, bacon, pork or noodles. The amounts are guesses since I'm a bit of a dump cook. If you are not going to cook it all immediately, you may need to add some extra flour or drain the additional liquid that the salt pulls from the cabbage.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Sauce

    Topping

    • dried seaweed flakes (optional)

    Directions:

    1. 1
      While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
    2. 2
      When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
    3. 3
      For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

    Ratings & Reviews:

    • on August 30, 2013

      55

      I had these years ago in Japan and loved them. These came out great and were quick and easy to make. Thanks for posting.<br/><br/>I didn't have any bonito flakes or dashi, so I used another Tbsp of soy sauce and some garlic. Also, I made them on a griddle, so used a lot less oil. They still came out nice and crispy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008

      45

      These were good, without the sauce though.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Japanese Vegetable Pancakes (Okonomiyaki)

    Serving Size: 1 (108 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.7
     
    Calories from Fat 192
    62%
    Total Fat 21.3 g
    32%
    Saturated Fat 3.3 g
    16%
    Cholesterol 109.5 mg
    36%
    Sodium 860.5 mg
    35%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.1 g
    28%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    bonito flakes

    dashi

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