Japanese Veggie Cakes O Konomi Yaki Food

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OKONOMIYAKI



Okonomiyaki image

Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.

Provided by Namiko Chen

Categories     Main Course

Time 2h

Number Of Ingredients 22

1 cup all-purpose flour (plain flour)
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp sugar
¼ tsp baking powder
5.6 oz nagaimo/yamaimo (mountain yam) ((2-3 inches, 5-8 cm))
¾ cup dashi (Japanese soup stock; click to learn more)
4 large eggs (50 g each w/o shell)
½ cup tenkasu/agedama (tempura scraps) ((24 g))
¼ cup pickled red ginger (beni shoga or kizami beni shoga)
1 head cabbage ((large; 1.6 lb, 740 g))
½ lb sliced pork belly
neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking the okonomiyaki))
1½ Tbsp sugar
2 Tbsp oyster sauce
4 Tbsp ketchup
3½ Tbsp Worcestershire sauce
Okonomiyaki Sauce (homemade or store bought)
Japanese mayonnaise
katsuobushi (dried bonito flakes) ((skip for vegetarian))
aonori (dried green laver seaweed)
green onions/scallions
pickled red ginger (beni shoga or kizami beni shoga)

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 725 kcal, Carbohydrate 62 g, Protein 21 g, Fat 44 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 227 mg, Sodium 643 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 21 g, ServingSize 1 serving

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

Categories     Healthy Japanese Recipes

Time 35m

Number Of Ingredients 12

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

OKONOMIYAKI



Okonomiyaki image

Provided by Stephanie Izard

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

2 cups Okonomiyaki Flour Blend, recipe follows
1 1/2 cups water
4 large eggs
1 teaspoon salt
3 cups shredded cabbage
Oil, for cooking
4 ounces very thinly sliced pork belly (like bacon but not smoked)
4 large eggs
1/2 cup sweet-salty glaze, such as This Little Goat Went to Tokyo sauce
1/4 cup Japanese-style mayonnaise, such as Kewpie
2 cups Tempura Crunchies, recipe follows
1/4 cup fresh cilantro, roughly chopped
1/4 cup thinly sliced scallions
2 cups finely ground high gluten flour
1/2 cup sweet potato starch
2 tablespoons plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons tablespoon nori powder
1 teaspoon guar gum
1 cup all-purpose flour
1 cup cornstarch
1 beer
Oil, for frying

Steps:

  • For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
  • For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
  • To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
  • Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
  • Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
  • Whisk together the flour, cornstarch and beer in a medium bowl.
  • Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

JAPANESE VEGGIE CAKES (O KONOMI YAKI)



Japanese Veggie Cakes (O Konomi Yaki) image

I can't tell you how good these are. From White Grass Cafe Cookbook, from Davis, West Virginia. It's my favorite cookbook yet, focusing on natural foods. Serve with Hot Oriental Dipping Sauce that I will post as well.

Provided by sacredmama

Categories     Spinach

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 medium cabbage, sliced very thin
1/4 cup red bell pepper, chopped
4 garlic cloves, minced
6 green onions, chopped
2 carrots, grated
2 tablespoons fresh grated gingerroot
1/2 lb fresh mushrooms, sliced
1/2 lb fresh spinach
3 tablespoons flour
3 eggs
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame seeds

Steps:

  • Heat oils in wok or large saucepan.
  • Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
  • Transfer to a bowl and cool.
  • Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
  • Spoon batter into lightly oiled skillet, making 3 inch cakes.
  • Saute until golden
  • Sprinkle with sesame seeds.
  • These can be kept warm in the oven until all cakes are ready to be served.

Nutrition Facts : Calories 488.5, Fat 25.7, SaturatedFat 5, Cholesterol 279, Sodium 1301.3, Carbohydrate 46.8, Fiber 14.3, Sugar 15.6, Protein 25.5

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE



Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe image

Okonomiyaki is a Japanese pancake. This recipe is for the Osaka-style version, which can be topped with a variety of ingredients.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Brunch     Entree     Lunch     Side Dish

Time 1h

Yield 6

Number Of Ingredients 15

For the Okonomiyaki (Pancakes):
2 cups all-purpose flour
1 1/4 cup dashi soup stock (or water)
1 to 1 1/2 pounds cabbage , finely chopped, divided
4 to 6 tablespoons green onion, chopped, divided
1/2 to 3/4 cup tenkasu ( tempura flakes), divided
4 to 6 eggs, divided
1 teaspoon of vegetable oil
12 to 18 strips thinly sliced pork or beef
For the Toppings:
Dash of okonomiyaki sauce
Mayonnaise
Pinch of Ao-nori (dried seaweed powder)
Handful of katsuobushi (dried bonito flakes), optional
Beni-shoga (pickled red ginger), optional

Steps:

  • Gather the ingredients.
  • Put flour in a large bowl.
  • Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
  • To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
  • Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
  • Add 1 egg ​into batter and stir.
  • Heat an electric pan, griddle , or skillet and oil lightly.
  • Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
  • Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
  • Flip okonomiyaki and cook until cooked through.
  • Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
  • Gather the ingredients.
  • Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
  • Sprinkle ao-nori over the sauce.
  • Sprinkle katsuobushi and beni-shoga, if you would like.
  • Serve and enjoy!

Nutrition Facts : Calories 534 kcal, Carbohydrate 47 g, Cholesterol 289 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, Sodium 395 mg, Sugar 5 g, Fat 21 g, ServingSize 4 to 6 serving, UnsaturatedFat 0 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

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.

BENIHANA TSUTSUMI-YAKI



Benihana Tsutsumi-Yaki image

This is a copycat recipe of a dish at Benihana's. Serve each parchment or foil envelope along with rice.

Provided by Member 610488

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons white miso
1 tablespoon sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon soy sauce
1/2 head broccoli, broken into florets and blanched
1/2 small cauliflower, broken into florets and blanched
1/4 small cabbage, chopped into bite size pieces
2 cups carrots, sliced
1 cup onion, sliced
2 cups green beans
4 spring onions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 sheets nori, cut into julienne strips
2 scallions, trimmed and thinly sliced

Steps:

  • Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.
  • Prepare 4 parchment or aluminum foil papillotes (envelopes).
  • In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
  • Place grilled vegetables in the center half of each opened papillotes heart. Brush the miso mixture over the grilled vegetables and top with seawood and scallions.
  • Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed.
  • Transfer to plates and let each diner open his or her own package.

Nutrition Facts : Calories 198.3, Fat 1.4, SaturatedFat 0.3, Sodium 499.4, Carbohydrate 43, Fiber 11.3, Sugar 18, Protein 9.7

AUTHENTIC JAPANESE TAMAGO-YAKI



Authentic Japanese Tamago-Yaki image

A Japanese style omelet is called dashi-maki-tamago or tamago-yaki. This omelet is often served for breakfast in Japan and it is one of the most popular menu items for bento, Japanese box lunch. This recipe usually requires a rectangular omelet pan but they are unusual outside of Japan or a professional kitchen so I make it with a regular round pan. It tastes just as good but looks a little different.

Provided by Hello Kitty with cu

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

3 eggs
1 teaspoon sugar
2 tablespoons dashi, stock* (very authentic) (optional)
2 teaspoons soy sauce
1 teaspoon vegetable oil (enough to just cover bottom of pan)

Steps:

  • Beat the eggs in a bowl.
  • Add sugar, Dashi, Soy sauce to the bowl and mix well.
  • Heat oil in an omelet pan.
  • For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
  • * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.

Nutrition Facts : Calories 141.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 317.2, Sodium 440.2, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 10.1

OKONOMIYAKI



Okonomiyaki image

Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. It's a great way to use up leftovers

Provided by Yuriko Nukumizu

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 13

1 egg
60g plain flour
1 tsp vegetable bouillon powder
200g green cabbage, finely shredded
1 tbsp vegetable oil
100g cooked pork belly, thinly sliced into bite-sized pieces
1½ tbsp Worcestershire sauce
1½ tbsp ketchup
½ tbsp caster sugar
2-4 tbsp mayonnaise
1 green nori (seaweed) sheet, shredded
3 spring onions, finely sliced
katsuobushi (bonito flakes), to serve (optional)

Steps:

  • Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
  • Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
  • Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
  • When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium

OKONOMI YAKI (VEGGIE PANCAKES)



Okonomi Yaki (Veggie Pancakes) image

These patties may remind you of Tempura but are really quite different. Serve them with a nice spicy sauce or with soy sauce. Some like to put butter on them. It depends on your meal or if you are eating them as a snack. They are very tasty. The number of srvings will depend on how you are using them. They make excellent appetizers if you make tiny pancakes

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 small green cabbage, shredded (apprx 3-4 cups, red, Green or Chinese)
1 large carrot, shredded
1/2 onion, diced
3 stalks celery, minced
2 cups whole wheat flour or 2 cups white flour (you may need a bit more)
1 egg, beaten
2 tablespoons brown sugar
1 teaspoon salt
1 (10 ounce) can evaporated milk
enough water, to make a batter
1/2 cup chicken (optional) or 1/2 cup fish (optional)

Steps:

  • Mix together the veggies.
  • Mix together the remaining ingredients to form a smooth, pourable batter.
  • Mix the veggies in the batter the mixture should be of a consistency that you can spoon the patties on to the skillet, if not,adjuster with either water or flour.
  • On a heated sprayed with oil skillet drop spoonfuls of batter (apprx3 tbsp per pattie).
  • Your heat should be medium.
  • Brown well on one side flip and brown on the other.
  • Serve hot or cold.

Nutrition Facts : Calories 381.5, Fat 7.9, SaturatedFat 3.9, Cholesterol 73.4, Sodium 732.6, Carbohydrate 66.5, Fiber 10.6, Sugar 12.1, Protein 16.4

GINGER SQUID JAPANESE STYLE (IKA SHOGA YAKI)



Ginger Squid Japanese Style (Ika Shoga Yaki) image

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)

Provided by Chef floWer

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

500 g squid, thinly sliced (squid cubes)
2 tablespoons ginger, freshly grated
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons vegetable oil

Steps:

  • Combine ginger, soy sauce and mirin in a large bowl.
  • Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.
  • After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.
  • Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan.
  • Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook.
  • Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
  • Serve with steam rice and green vegetables.
  • Enjoy.

Nutrition Facts : Calories 391.6, Fat 17.3, SaturatedFat 2.8, Cholesterol 583.5, Sodium 1711.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 42.4

OKONOMIYAKI (JAPANESE PANCAKE)



Okonomiyaki (Japanese Pancake) image

Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!

Provided by Stephanie Llamas

Categories     World Cuisine Recipes     Asian     Japanese

Time 37m

Yield 4

Number Of Ingredients 16

1 cup all-purpose flour
⅔ cup water
4 cups chopped cabbage
6 strips cooked bacon, crumbled
2 eggs
1 sausage, diced, or more to taste
½ cup chopped green onions
¼ cup cooked shrimp
¼ cup shredded cheese
¼ cup tenkasu (tempura pearls)
1 tablespoon vegetable oil, or to taste
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon white vinegar
1 tablespoon panko bread crumbs, or to taste
1 teaspoon mayonnaise, or to taste

Steps:

  • Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
  • Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
  • Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g

VEGGIE OKONOMIYAKI



Veggie okonomiyaki image

Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option

Provided by Esther Clark

Categories     Lunch, Supper

Time 25m

Number Of Ingredients 13

3 large eggs
50g plain flour
50ml milk
4 spring onions , trimmed and sliced
1 pak choi , sliced
200g Savoy cabbage , shredded
1 red chilli , deseeded and finely chopped, plus extra to serve
½ tbsp low-salt soy sauce
½ tbsp rapeseed oil
1 heaped tbsp low-fat mayonnaise
½ lime , juiced
sushi ginger , to serve (optional)
wasabi , to serve (optional)

Steps:

  • Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
  • Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

Nutrition Facts : Calories 312 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

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