perhaps labeling this recipe okonomiyaki is a bit misleading. for a more authentic okonomiyaki recipe, don't use evaporated milk, brown sugar, or whole wheat flour. use a fine ground flour, or you can find okonomiyaki flour at asian grocery stores. i usually add grated mountain yam to the batter. secondly, if you are going to add meat, the typical thing to add would be thin sliced pork and/or seafood like fresh or dried shrimp and calamari. finally, the typical way they are served is smothered in okonomiyaki sauce, flaked nori, japanese mayo, and red pickled ginger.
My mother has essentially this same recipe in her recipe box and used to make it every now and then; it's really good over hot rice. I experimented with the veggies I happened upon in my refrigerater: onions, mushrooms, spinach and red bell pepper. Not bad at all--the red pepper gave it a whole new flavor. I usually substitute tofu for the meat, but I didn't have any. I put in walnut pieces, which was delicious. P.S. don't try to saute the veggies unless you can find a way to make the final product not so dough-y
These are tasty, but I'm not sure why they would be called okonomi-yaki. This is much more like chijimi, the korean savory pancake. There's a very different process to okonomiyaki -- plus you'd need to add pickled ginger to the fillings and fish broth (dashi) to the batter to make it taste like the Japanese food. Again -- tasty recipe, but not really okonomiyaki -- it shouldn't remind anyone of tempura...
Wonderful dish! Made these for a girls luncheon to go along with an with Asian Chicken Salad. I made them per recipe - used green onions instead of onion. They were perfect. Thanks Bergy!
These pancakes were okay, but I was missing some "japanese" touch. The mix of the vegetables was very nice, though, I never would have thought of using cabbage in pancakes! My son loved them, so I will definitely make them again, maybe with a little more spices.
I can't wait to try this! I've been interested in trying okonomiyaki, but I wasn't keen to stock up on a lot of unique Asian ingredients that I'd end up tossing if I didn't like them. While this may not be authentic, it'll at least give me an idea of what it's like. We do keep tonkatsu sauce on hand (we love yakisoba), so since that's traditional on okonomiyaki, we'll try it with that on it.
These are fabulous. I've made them so many times I can't believe I didn't review them yet. I usually make them vegetarian, adding some extra carrot and chopped water chestnuts. I've kept the batter in the fridge for a couple of days which worked well - it just needed to be stirred a bit before cooking. I think you can get at least six servings from this recipe. They're good with anything, including mayonnaise or teriyaki sauce.
These were very tasty... And my toddler loved them. Great way to get your veggies for the day. I made mine with shrimp and dipped them in a sauce of ketchup, worcestershire sauce, soy sauce and a little mayo. Thanks for sharing!
also pretty good, but I think I might have made it wrong since the pancake came out a bit soggy after. still good though, I will attempt it again sometime
These wonderful creations do seem to go with any and every sauce. We enjoyed them with wasabi mustard and sour cream laced with cajun seasoning. I made them with whole wheat flour and 1 cup of turkey breast.Wonderful. Can't wait to enjoy the leftovers on my hike tomorrow.