Japanese Vegetable Pancakes Okonomiyaki
Crispy on the outside and delightfully tender on the inside, Japanese Vegetable Pancakes, or Okonomiyaki, are a savory favorite packed with wholesome vegetables and umami-rich flavors. This iconic dish combines finely shredded cabbage, carrots, and green onions with a light, dashi-infused batter for an irresistible bite. Topped with sweet and tangy Okonomiyaki sauce, creamy Japanese mayonnaise, a sprinkle of aonori (seaweed flakes), and optional bonito flakes, these pancakes are a perfect balance of bold and comforting flavors. Quick and easy to make in under 40 minutes, this recipe is versatile enough to enjoy as a hearty snack, side dish, or light dinner. Whether you're aiming for an authentic Japanese culinary experience or a creative vegetarian twist, these pancakes promise to delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup water
- 0.25 cup dashi (optional, can be replaced with water for vegetarian option)
- 2 large eggs
- 3 cups cabbage
- 2 stalks green onions
- 1 medium carrot
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
- 4 tablespoons Okonomiyaki sauce
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon aonori (seaweed flakes)
- 1 tablespoon bonito flakes (optional for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, water, and dashi if using. Mix until the batter is smooth. Let rest while preparing the vegetables.
Thinly slice the cabbage into small, bite-sized pieces. Finely chop the green onions and grate the carrot. Add all the vegetables to the batter mixture.
Crack two eggs into the bowl with the batter and vegetables. Add the salt and mix gently until everything is well combined. Be careful not to overmix.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Pour half of the batter mixture into the skillet, spreading it out to form a thick pancake about 6-8 inches wide. Press down gently to flatten slightly.
Cook for 4-5 minutes on one side or until golden brown, then carefully flip and cook for another 4-5 minutes. Repeat with the remaining batter to make two pancakes.
Remove the pancakes from the skillet and transfer them to serving plates.
Drizzle the Okonomiyaki sauce and Japanese mayonnaise over the pancakes in a criss-cross pattern.
Sprinkle aonori (seaweed flakes) on top, along with bonito flakes if using.
Serve immediately and enjoy this flavorful Japanese comfort food!
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 42.1 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
