Japanese Vegetable Pancakes (Okonomiyaki)
"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."
photo by CTaylor
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 1⁄2 cups green cabbage, chopped super fine
- 1 cup mushroom, finely chopped
- 1 scallion, finely chopped
- 2 eggs, beaten
- 1⁄2 cup flour
- 2 tablespoons soy sauce
- 3 tablespoons bonito flakes
- 1 tablespoon dashi, granules
- 1⁄4 cup oil, for pan frying
-
For the Sauce
- 1⁄4 cup ketchup
- 1⁄4 cup mayonnaise
- 1 tablespoon Worcestershire sauce (japanese if you can get it)
-
Topping
- dried seaweed flakes (optional)
directions
- 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.
- 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.
- 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.
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Reviews
-
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. -
These were good, without the sauce though.
RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
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Amelia (2 y.o. here) enjoying a cider donut after apple picking.
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Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
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