Japanese Vegetable Pancakes Okonomiyaki Food

VEGGIE-PACKED OKONOMIYAKI (JAPANESE PANCAKE)

Veggie-Packed Okonomiyaki (Japanese Pancake) image

This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.

Provided by Jenni Ridall Lata

Time 35m

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
1 teaspoon Sriracha
¼ teaspoon toasted sesame oil
2 cups shredded green cabbage
2 cups shredded zucchini
1 cup shredded carrot
4 scallions, sliced, whites and greens separated, divided
¼ cup brown or white rice flour
½ teaspoon kosher salt
2 large eggs
2 tablespoons canola oil
2 teaspoons toasted sesame seeds

Steps:

Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside.
Combine cabbage, zucchini, carrot and scallion whites in a large bowl. Sprinkle with rice flour and salt and toss to coat. Beat eggs in a small bowl, then pour over the vegetables and stir until evenly combined.
Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the vegetable mixture, pressing gently on the top and sides with a spatula to shape it into a large pancake. Cook until a golden crust forms on the bottom and edges, 6 to 9 minutes. (Reduce heat, if necessary, to prevent burning.) To flip, carefully place a large plate or inverted rimless baking sheet over the pan and quickly invert. Slide the pancake back into the pan, browned-side now facing up. Continue to cook until the vegetables are tender and the bottom is golden, 3 to 4 minutes more.
Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens.

Nutrition Facts : Calories 275 calories, Carbohydrate 16 g, Cholesterol 99 mg, Fat 21 g, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, Sodium 434 mg, Sugar 5 g

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Japanese Vegetable Pancakes (Okonomiyaki) image

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.

Provided by C. Taylor

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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
1/4 cup ketchup
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce (japanese if you can get it)
dried seaweed flakes (optional)

Steps:

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.

OKONOMIYAKI ( JAPANESE PANCAKES)

Okonomiyaki ( Japanese Pancakes) image

Make and share this Okonomiyaki ( Japanese Pancakes) recipe from Food.com.

Provided by Veruca

Categories Lunch/Snacks

Time 20m

Yield 4-6 pancakes, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour
1 1/2 cups water
1 stick dashi powder
1 egg
1 tablespoon shoyu (japanese soy sauce)
salt, to taste
1/2 head cabbage, cut into strips
5 slices bacon, cut into 1 inch
2 tablespoons spring onions, chopped
1 tablespoon pickled ginger
japanese mayonnaise
okonomiyaki sauce
nori
bonito flakes

Steps:

dissolve dashi powder into the water.
add to the flour.
add shoyu, egg, salt & mix.
combine all filling ingredients.
add to the batter.
heat pan, cook like pancakes.

Nutrition Facts : Calories 292.2, Fat 14.4, SaturatedFat 4.7, Cholesterol 72.1, Sodium 502.3, Carbohydrate 31, Fiber 3.6, Sugar 4.4, Protein 10

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Okonomiyaki (Vegetable Japanese Griddle Cake) image

Okonomiyaki means "what-you-like-grilled". You can add anything you like to the batter. It's quite versatile. This is the recipe based on the Otafuku brand Okonomiyaki sauce package minus the meat.

Provided by nightfall20252

Categories Lunch/Snacks

Time 30m

Yield 4 griddle cakes, 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 248, Fat 9.3, SaturatedFat 1.9, Cholesterol 139.5, Sodium 72.8, Carbohydrate 31.3, Fiber 3.7, Sugar 4.2, Protein 10.9

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