Okonomiyaki

Okonomiyaki, often referred to as Japanese cabbage pancakes, is a delightful dish straight from Japan that’s perfect for anyone who loves cooking and trying new flavors. Imagine a savory pancake packed with tender cabbage, fresh vegetables, and eggs, all harmoniously blended together. This dish is a popular feature at street stalls, giving off a wonderful aroma that draws you in. The name “okonomiyaki” cleverly translates to “grilled as you like it,” capturing its customizability. You can add all sorts of ingredients depending on what you have on hand, making it an excellent way to use up leftover veggies from your fridge. Whether you’re throwing together a quick dinner or hosting a weekend brunch, Okonomiyaki will surely impress and satisfy.

Now, let’s get cooking and explore all the reasons you’re going to love making this dish at home!

What is Okonomiyaki

Okonomiyaki, affectionately known as Japanese cabbage pancakes, is a savory delight hailing from Japan. Typically featured at street stalls and restaurants, this dish combines tender cabbage, eggs, and diverse vegetables into a pancake form. The name “okonomiyaki” translates to “grilled as you like it,” highlighting its customizable nature, making it a perfect choice for using leftover vegetables.

Why You’ll Love This Okonomiyaki

Not only is Okonomiyaki quick and easy to prepare, but its versatility makes it appealing for vegetarians and meat-eaters alike. Packed with flavor and nutrients from fresh veggies, it serves as a guilt-free comfort food. Topped with decadent Japanese mayonnaise and garnished with sesame seeds, it is a feast for both the eyes and the palate.

Ingredients for Vegetarian Okonomiyaki

• 2 cups finely shredded cabbage
• 1 large carrot, grated
• 1 small yellow onion, thinly sliced
• 1 teaspoon fine-grain salt
• 4 large eggs
• 2 teaspoons light soy sauce (e.g., Bragg’s)
• 1 teaspoon toasted sesame oil
• ¼ cup all-purpose flour
• Oil for frying (neutral cooking oil recommended)
• Japanese mayonnaise (for serving)
• Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, cilantro

How to Make Vegetarian Okonomiyaki

Prepare the Vegetables

Place the shredded cabbage, grated carrot, and sliced onion in a colander or mesh strainer. Sprinkle with fine-grain salt and toss to combine. Let it sit while preparing the batter, allowing excess moisture to drain away, which is crucial for that perfect texture.

Make the Batter

In a large bowl, whisk together the eggs, soy sauce, sesame oil, and all-purpose flour until smooth. This mixture forms the batter that binds everything together, making it a cohesive delight that holds up beautifully when cooked.

Combine Vegetables and Batter

Add the drained cabbage, carrot, and onion to the batter, stirring gently until each piece is well-coated. The texture should feel thick yet pourable, ready to transform into a delicious pancake.

Heat the Skillet

Now, heat a large, heavy-bottomed skillet over medium-high heat. Adding a tablespoon of neutral oil along with a teaspoon of toasted sesame oil brings both flavor and texture. Make sure the oil is hot but not smoking before pouring in the mixture.

Cook One Large Okonomiyaki

Pour all the batter into the hot skillet at once. Use a spatula to smooth it out into a circular shape. Cook for about 5 minutes, occasionally checking the bottom for that nice golden crust. The smell wafting from the skillet will certainly make your mouth water!

Flip and Finish Cooking

Once golden brown on one side, it’s time to carefully slide the pancake onto a large plate. Inverse the skillet over the plate and flip everything back to cook the other side. Cook for another 5 minutes until it’s cooked through and equally golden. After cooking, slide the pancake onto a cutting board and let it rest for a minute. This resting allows the flavors to settle nicely.

Cook Two Medium-Sized Okonomiyaki

If you prefer medium pancakes, just repeat the process but pour half of the batter at a time into the skillet. Cook each pancake individually, giving them the attention they need to become perfectly delicious.

Make Mini Okonomiyaki

Craving something smaller? No problem! Drop quarter-cup scoops of batter into the hot oil and enjoy bite-sized versions. Cook until golden brown on one side, then flip and cook for 2-3 minutes on the other side. These mini okonomiyaki are perfect for parties or just snacking.

Serving Suggestions

Serve your Okonomiyaki warm, drizzled with Japanese mayonnaise, and topped with your favorite garnishes like sesame seeds, pickled ginger, sliced scallions, or cilantro. Pair it with a light salad or a warm bowl of miso soup to create a balanced meal that feels just right.

Tips for Success

• Ensure the skillet is sufficiently hot before pouring in the batter to achieve the perfect crispiness and flavor.
• Don’t hesitate to experiment with seasonal vegetables. They keep the recipe fresh and unexpected!
• Take your time when flipping the pancake. Waiting for a good browning ensures the best flavor and texture experience.

Variations

Although this recipe is for Vegetarian Okonomiyaki, you can easily get creative. Consider adding cooked shrimp, tofu, or mushrooms for extra protein while keeping it vegetarian-friendly. For those who love a little heat, incorporate a splash of chili sauce for a spicy kick. Additionally, if cabbage isn’t your favorite, swap it out for other leafy greens like spinach or bok choy for a delicious twist.

Pairing Ideas

Okonomiyaki is not only versatile in flavors but also in pairings. It makes an excellent casual meal and pairs beautifully with a light beer or a chilled cup of sake. For an extra touch of zest, think about serving it alongside some tangy pickled vegetables or a dipping sauce that compliments the dish.

FAQs

1. Is Okonomiyaki gluten-free?
Unfortunately, traditional Okonomiyaki is not gluten-free due to the all-purpose flour. However, a gluten-free version can easily be made by substituting the flour with a gluten-free alternative.

2. Can I make Okonomiyaki ahead of time?
You can prepare both the batter and vegetables in advance. However, cooking it fresh yields the best texture and flavor.

3. What other vegetables can I use in Okonomiyaki?
Feel free to experiment! Bell peppers, zucchini, or even sweet corn can be delightful additions.

4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat them in a skillet for the best experience.

5. Can I freeze Okonomiyaki?
Absolutely! You can freeze cooked Okonomiyaki. Just wrap it in plastic wrap and keep it in a freezer-safe bag for up to 1 month. Reheat directly from the freezer when you’re ready to enjoy it again.

Okonomiyaki is not just a dish; it’s an experience of flavors and textures that brings joy to the table. With its adaptability, this Japanese pancake can cater to any palate, whether you’re a vegetarian or not. It’s the perfect solution for quick weeknight dinners or impressing guests at brunch. Enjoy the vibrant colors and delicious taste, making each bite a satisfying journey to Japan.

More Easy Breakfast & Brunch Recipes:

• Philly Cheesesteak Sloppy Joes
• Monte Cristo Sandwich
• Crepe Suzette
• Potato Au Gratin

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Okonomiyaki

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Okonomiyaki is a savory Japanese pancake packed with flavor and nutrients from fresh veggies. It’s a versatile dish that works for quick meals or family gatherings.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups finely shredded cabbage
• 1 large carrot, grated
• 1 small yellow onion, thinly sliced
• 1 teaspoon fine-grain salt
• 4 large eggs
• 2 teaspoons light soy sauce (e.g., Bragg's)
• 1 teaspoon toasted sesame oil
• ¼ cup all-purpose flour
• Oil for frying (neutral cooking oil recommended)
• Japanese mayonnaise (for serving)
• Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, cilantro

Instructions

• Prepare the vegetables by draining excess moisture from shredded cabbage, carrot, and onion.
• Make the batter by whisking together eggs, soy sauce, sesame oil, and flour until smooth.
• Combine the vegetables with the batter and stir until coated.
• Heat skillet and add oil, ensuring it's hot before pouring in the mixture.
• Cook one large Okonomiyaki for about 5 minutes, then flip and cook for another 5 minutes.
• Repeat for medium pancakes or mini versions based on preference.

Notes

Ensure the skillet is hot for a crispy texture.
Feel free to experiment with seasonal vegetables.
Take time when flipping to achieve good browning.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Pan-fried
• Cuisine: Japanese

Nutrition

• Calories: 180
• Sugar: 1
• Sodium: 270
• Fat: 8
• Saturated Fat: 1
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 2
• Protein: 7
• Cholesterol: 150