Japanese Vegetable Pancakes (Okonomiyaki) Recipe

Name: Japanese Vegetable Pancakes (Okonomiyaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For the Sauce; 1/4 cup ketchup; 1/4 cup mayonnaise; 1 tablespoon Worcestershire sauce (japanese if you can get it); Topping; dried seaweed flakes (optional)

Servings: persons

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
For the Sauce
1/4 cup ketchup
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce (japanese if you can get it)
Topping
dried seaweed flakes (optional)

1
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.
2
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.
3
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.

396

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 15 ingredients. The key ingredients include: 2 1/2 cups green cabbage, chopped super fine, 1 cup mushroom, finely chopped, 1 scallion, finely chopped, 2 eggs, beaten, and more.

Yes, Japanese Vegetable Pancakes (Okonomiyaki) 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 (Okonomiyaki)

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