Okonomiyaki (Vegetable Japanese Griddle Cake)

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup all-purpose flour or 1 cup okonomiyaki flour, if you can find it
  • 34
    water or 3/4 dashi stock, if preferred
  • 10
    large cabbage leaves, chopped or 500 g cabbage
  • 2
    stalks green onions
  • 1 12
    tablespoons vegetable oil
  • 12
    cup okonomi sauce
  • 8
    ounces sliced mushrooms
  • 14
    cup japanese mayonnaise
  • 2
    tablespoons nori, flakes
  • 2
    tablespoons bonito flakes
  • 1
    tablespoon tempura batter (cooked and crumbled)
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DIRECTIONS

  • Mix flour with water in medium size bowl.
  • Stir eggs and vegetable ingredients in the batter.
  • Heat oil on a griddle, a hot plate, or in a large skillet.
  • Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
  • Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
  • Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
  • Top the griddle cakes with the remaining ingredients evenly.
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