Japanese Vegetable Pancakes (Oknomiyaki) Recipe

Name: Japanese Vegetable Pancakes (Oknomiyaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 1 cup dashi stock; 2 None eggs; 1 tbsp mirin (rice wine); 3 cups finely shredded Chinese cabbage; 1 large red pepper, thinly sliced; 3 None green onions, thinly sliced; 1/4 cup pickled ginger, thinly sliced; 2 tbsp peanut oil; None None Japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve

Servings: persons

1 cup self-rising flour
1 cup dashi stock
2 None eggs
1 tbsp mirin (rice wine)
3 cups finely shredded Chinese cabbage
1 large red pepper, thinly sliced
3 None green onions, thinly sliced
1/4 cup pickled ginger, thinly sliced
2 tbsp peanut oil
None None Japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve

1
Sift the flour into a large bowl. Make a well in the center. Combine the stock, eggs and mirin in a bowl. Whisk into the flour until smooth. Stir in the cabbage, 3/4 of the pepper, the onion and ginger.
2
Heat 2 tsp of oil in a small skillet on medium heat. Add 3/4 cup of the vegetable mixture, tilting the pan to spread into a 6-inch round. Cook for 3-4 mins, until bottom is golden and bubbles appear on surface.
3
Turn and cook a further 2-3 mins, until cooked through completely in the center. Transfer to a plate, cover and keep warm. Repeat with the remaining oil and mixture.
4
Drizzle the pancakes with mayonnaise and kecap manis. Top with the reserved pepper, bean sprouts and fried onions, to serve.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup self-rising flour, 1 cup dashi stock, 2 None eggs, 1 tbsp mirin (rice wine), and more.

Yes, Japanese Vegetable Pancakes (Oknomiyaki) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Vegetable Pancakes (Oknomiyaki)

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