Best Japanese Veggie Cakes O Konomi Yaki Recipes
VEGETARIAN OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)
These vegetarian okonomiyaki are an easy version of the traditional Japanese dish - perfect little cabbage pancakes that are far tastier than they have any right to be!
Provided by Becca Heyes
Categories Main meal
Time 30m
Number Of Ingredients 13
Steps:
- Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine.
- Heat a small amount of oil in a frying pan, and spoon in 1/4 of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked.
- Repeat with the remaining pancake mixture, to create four pancakes in total.
- Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.
Nutrition Facts : ServingSize 1 pancake, Calories 230 kcal, Carbohydrate 22.9 g, Protein 9 g, Fat 11.6 g, SaturatedFat 2.4 g, Cholesterol 166 mg, Sodium 382 mg, Fiber 2.2 g, Sugar 2.8 g
OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)
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
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
OKONOMIYAKI
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
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
OKONOMI YAKI (VEGGIE PANCAKES)
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
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
OKONOMIYAKI
These savory Japanese pancakes filled with cabbage are crispy on the outside and tender on the inside. True to its name, you can play with the ingredients (okonomiyaki means "as you like it, grilled" in Japanese). The batter for Kansei/Osaka-style okonomiyaki is commonly supplemented with pork, but shrimp (see Cook's Note), squid, bacon and ham are also tasty options. Or, leave out the protein altogether. And for a little extra texture, stir some tenkasu (tempura bits) into the batter. Grated mountain yam often adds a starchy component to the batter but we've opted for easier-to-find potato starch instead. Okonomiyaki is generally prepared in large rounds, but the scaled-down size here is much easier to manage in a skillet, especially when topped with pork belly slices. Feel free to do as you like, though!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield about eight 3-inch okonomiyaki
Number Of Ingredients 17
Steps:
- Whisk together the eggs, dashi and salt in a large bowl. Add the flour, potato starch and baking powder and whisk until just incorporated -- avoid overmixing; some lumps are okay. Add the cabbage and scallions and gently fold into the batter.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Spoon in about 1/2 cup of the batter. Use a spatula to very lightly pat down the surface and to form a round about 3 inches wide and 1/2 inch high. Repeat until the skillet is full, but not overcrowded.
- Top each round with 2 pieces of pork belly, overlapping them slightly. Cook, undisturbed, until golden brown, about 3 minutes. Flip the rounds over, keeping the pork belly in place as much as possible and reducing the heat slightly if the pork belly browns too quickly, and cook until the pork belly has rendered its fat and the okonomiyaki are cooked through and golden brown, about 4 minutes more. Transfer to plates and repeat with the remaining 1 tablespoon oil, batter and pork belly, leaving behind any liquid that's settled at the bottom of the batter. (If your pork is very fatty, you might not need to add more oil to the skillet.)
- Serve hot, pork-side-up. Drizzle with okonomi sauce and mayonnaise in zigzag lines, then sprinkle with beni shoga, aonori and/or katsuobushi (if using).
- Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
- Add the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
- Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
- Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups
JAPANESE VEGGIE CAKES (O KONOMI YAKI)
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
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
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