Best 5 Japanese Vegetable Pancakes Okonomiyaki Recipes

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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

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)



Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes) image

Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.

Provided by Kay Chun

Categories     pancakes, project, vegetables, appetizer, main course

Time 50m

Yield Two 7-inch pancakes

Number Of Ingredients 12

1 teaspoon hondashi (bonito soup stock) or instant dashi
2 large eggs
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 cups finely shredded green cabbage (about 1/2 pound)
1 cup thinly sliced scallions (about 5 scallions)
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
3 ounces sliced pork belly or bacon, cut crosswise into 5-inch pieces
Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving

Steps:

  • In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
  • In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
  • Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
  • Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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 (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

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

Tips:

  • Use a variety of vegetables to add flavor and texture to your okonomiyaki. Some good options include cabbage, carrots, onions, and bean sprouts.
  • Be sure to drain the vegetables well before adding them to the batter, or the okonomiyaki will be too wet.
  • If you don't have okonomiyaki flour, you can use all-purpose flour instead. Just add a little bit of baking powder to the batter to help it rise.
  • Cook the okonomiyaki over medium heat so that it cooks through without burning.
  • Serve the okonomiyaki with your favorite toppings, such as okonomiyaki sauce, mayonnaise, and bonito flakes.

Conclusion:

Okonomiyaki is a delicious and versatile Japanese dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables, and it's also a fun and easy meal to make with friends and family. So next time you're looking for something new to try, give okonomiyaki a try!

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