Best Japanese Vegetable Pancakes Okonomiyaki Recipes

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

Ingredients

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-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

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.