Okinomiyaki -Japanese Vegetable Pancake
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
28 comments on “Okinomiyaki -Japanese Vegetable Pancake”
Leave a comment
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Looks great !
LikeLike
Thank you 🙂
LikeLiked by 1 person
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.
LikeLike
Enjoy…..
LikeLiked by 1 person
😉
LikeLike
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!
LikeLike
I’ve had it once and it’s so good
LikeLike
I’ve never heard of this, but Japanese cuisine is one I know very little about. It really looks and sounds incredible!
LikeLike
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
LikeLike
This sounds amazing and akin to the Korean Pancakes I can buy in Chicago. Yum!
LikeLike
Yes Japanese and Korean pancakes are very similar
LikeLike
What a great recipe. I have never come across it before but would like to make one
LikeLike
Do try it out, it’s quite simple. Thanks for dropping by..
LikeLike
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.
LikeLike
Thanks Glenda. My experience cooking Japanese is limited to just a few dishes, this among them…
LikeLike
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 . . .
LikeLike
Agree totally Eha, it’s substantial and tasty just with veg
LikeLike
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.
LikeLiked by 1 person
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..
LikeLiked by 1 person
What a wonderful photograph Sandra. Perfect balance of form.
LikeLike
Aw thanks Conor…
LikeLike
Never heard of this. Looks great!
LikeLike
Thanks Stefan, it’s a Japanese fast food dish.
LikeLiked by 1 person
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.
LikeLiked by 1 person
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.
LikeLike
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.😀
LikeLiked by 1 person
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.)
LikeLike
You’re welcome Cheery, it’s a very adaptable recipe so you should easily be able to satisfy those food memories. Enjoy…
LikeLiked by 1 person