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Okinomiyaki -Japanese Vegetable Pancake

Okonomiyaki

Okonomiyaki

We’ve had a few phases of vegetarian eating in our lives, the first driven by economy, the second by a daughter with ethical concerns and then the third by a major health scare.

All that’s behind us now and although we’ve returned to an omnivorous lifestyle, I still hanker after regular meatless meals.

Japanese in origin, okonomiyaki is a cross between a pancake and an omelette. It’s closely related to frittata too, but what makes it unique is the inclusion of cabbage and the drizzle of special sauce that is traditionally served in tandem with mayonnaise on the top. Like it’s European cousin, okonomiyaki is very flexible and while cabbage and the sauce are what defines okonomiyaki, the other vegetables can be varied or omitted according to what you have on hand. Including a layer of meat or cheese would also be an authentic touch too, but for me it veggies all the way.

Okonomiyaki

3 1/3 cups shredded cabbage (used wombok)

1 medium carrot shredded, (100g)

1 small zucchini shredded, (100g)

1 small potato shredded (100g)

1/2 cup sliced spring onion (green only)

2/3 cup brown rice flour

6 eggs

1 teaspoon sesame oil

2 tablespoons peanut oil for cooking

toasted sesame seeds to garnish

In a large bowl thoroughly combine all the ingredients excluding the peanut oil.

Heat a 30cm pan then add just enough peanut oil to form a thin slick over the base.

Tip the vegetable mixture into the pan then use the back of a spoon to spread the mix and push it down.

Cook over a low heat for about 20 minutes or until the centre is firm.

Flip the okonomiyaki onto a flat tray then slip it back into the pan, uncooked side down.

Continue to cook for a further 10 minutes.

Flip the okonomiyaki out of the pan onto a serving plate.

Top with the pickled salad* scatter over toasted sesame seeds.

Serve drizzled with mayonnaise and the okonomiyaki sauce**

Serves 4

*Quick pickle salad:

3 radishes, very thinly sliced

1 tablespoon of sushi seasoning*** (recipe below)

3 finger sized cucumbers, halved and thinly sliced

1 tablespoon of sushi seasoning

1 tablespoon of pickled ginger cut into fine julienne

2 tablespoons finely sliced spring onion greens

Combine the radish slices with one tablespoon of sushi seasoning and set aside for 30 minutes.

Combine the cucumber slices with one tablespoon of sushi seasoning and set aside for 30 minutes.

Drain the radishes and cucumber and squeeze out as much liquid as possible.

Pat dry with paper towels.

Combine the radish slices, cucumber slices, pickled ginger and spring onion greens.

Scatter over the okonomiyaki

** Okonomiyaki sauce:

2 tablespoons tomato sauce (ketchup)

2 teaspoons worcestershire sauce

1/4 teaspoon hot mustard

2 teaspoons sake

1 teaspoon tamari

1 teaspoon rice vinegar

Whisk the ingredients together until smooth.

Drizzle over okonomiyaki.

***Sushi Seasoning:

1 tablespoon castor sugar

1/2 teaspoon salt

1/4 cup rice wine vinegar

Gently warm the vinegar, then add the sugar and salt and stir until they are dissolved.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

27 comments on “Okinomiyaki -Japanese Vegetable Pancake

  1. Asian Foodie
    February 16, 2017

    Looks great !

    Like

  2. cookandenjoyrecipes
    November 27, 2016

    Your newest follower wish to thank you for this vegan pancake recipe. I have vegans in the family and will most definitely try this one.

    Like

  3. ChgoJohn
    November 1, 2016

    I’m not familiar with these pancakes, Sandra, but I sure wish that I were. They sound delicious, as do the salad and sauce. What a tasty combination!

    Like

  4. chef mimi
    October 23, 2016

    I’ve never heard of this, but Japanese cuisine is one I know very little about. It really looks and sounds incredible!

    Like

    • ladyredspecs
      October 23, 2016

      Thanks Mimi, I love Japanese food, it’s my first choice when eating out. There are just a few dishes I make at home, this one is quick and easy

      Like

  5. dunelight
    October 23, 2016

    This sounds amazing and akin to the Korean Pancakes I can buy in Chicago. Yum!

    Like

  6. My Kitchen Stories
    October 22, 2016

    What a great recipe. I have never come across it before but would like to make one

    Like

    • ladyredspecs
      October 22, 2016

      Do try it out, it’s quite simple. Thanks for dropping by..

      Like

  7. Glenda
    October 22, 2016

    Sandra, I too love your photo, I have never got my head around Japanese food though. I decided long ago that I can’t have every ingredient for every different nationality of food in my pantry so I have to limit the types of cooking I do. Japanese got short listed out.

    Like

    • ladyredspecs
      October 22, 2016

      Thanks Glenda. My experience cooking Japanese is limited to just a few dishes, this among them…

      Like

  8. Eha
    October 21, 2016

    An old favourite as long as one has Chinese cabbage at home. Yours has one or two extra ingredients in both the ‘frittata’ part and the sauce: shall follow exactly next time around . . . honestly don’t think any meat needed 🙂 !! Totally filling . . .

    Like

    • ladyredspecs
      October 21, 2016

      Agree totally Eha, it’s substantial and tasty just with veg

      Like

  9. Francesca
    October 21, 2016

    I remember okonomiyaki being made in a little village in Japan when we were there years ago and have never made it here, even though I love the real thing, unlike the funny little ones they serve up in shopping centre outlets around Melbourne. This will be a handy standby during summer, if we ever see anything like heat again in this cold, wet and blowy old town.

    Liked by 1 person

    • ladyredspecs
      October 21, 2016

      Not sure how genuine my version is but it’s delicious none the less. Down for a flying visit next week, probably freeze to death..

      Liked by 1 person

  10. Conor Bofin
    October 21, 2016

    What a wonderful photograph Sandra. Perfect balance of form.

    Like

  11. StefanGourmet
    October 21, 2016

    Never heard of this. Looks great!

    Like

    • ladyredspecs
      October 21, 2016

      Thanks Stefan, it’s a Japanese fast food dish.

      Liked by 1 person

      • StefanGourmet
        October 21, 2016

        I lived on Japanese fast food when I was in Tokyo for a fortnight 20 years ago as a student. It was very affordable and, unlike western fast food, healthy and tasty.

        Liked by 1 person

  12. Debi @ My Kitchen Witch
    October 20, 2016

    Fantastic Sandra. I love the addition of the recipes for sushi seasoning and the Okonomiyaki sauce instead of relying on ready-made sauces from a bottle. Veggie Japanese pancake for me, too. Love the idea of cabbage in a egg pancake.

    Like

    • ladyredspecs
      October 21, 2016

      Thanks Debi, I like to make my own everything then I get to control sugar salt etc and avoid additives, besides it just tastes better.😀

      Liked by 1 person

  13. Lisa @ cheergerm
    October 20, 2016

    Oh my! Thanks for this! We used to love ordering the veggie versions of these at Japanese/Korean before the Yak was diagnosed with coeliac disease. Will be making this soon. (My mouth is watering.)

    Like

    • ladyredspecs
      October 21, 2016

      You’re welcome Cheery, it’s a very adaptable recipe so you should easily be able to satisfy those food memories. Enjoy…

      Liked by 1 person

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