Japanese Veggie Cakes O Konomi Yaki
Dive into the irresistible flavors of Japanese cuisine with these savory and satisfying Japanese Veggie Cakes, or Okonomiyaki. Perfectly golden and delightfully crispy, these vegetable-packed pancakes are made with a simple batter of all-purpose flour, vegetable stock, and egg, folded together with shredded cabbage, grated carrot, and a hint of soy sauce for umami depth. Quickly cooked in a skillet and topped with a drizzle of tangy okonomiyaki sauce and creamy Japanese mayonnaise, these versatile cakes are finished with optional bonito flakes or seaweed for an authentic Japanese flair. Ready in just 35 minutes, this easy and customizable recipe is ideal for a flavorful appetizer, side dish, or meat-free meal. Perfect for fans of Japanese street food looking to recreate a taste of Osaka at home!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Vegetable stock or water
- 1 large Egg
- 2 cups Cabbage, shredded
- 1 medium Carrot, grated
- 2 stalks Green onion, thinly sliced
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
- 3 tablespoons Okonomiyaki sauce (or Worcestershire sauce)
- 2 tablespoons Japanese mayonnaise
- 1 handful Bonito flakes (optional)
- 1 teaspoon Seaweed flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, whisk together the all-purpose flour, vegetable stock, and egg until you have a smooth, lump-free batter.
Add the shredded cabbage, grated carrot, green onion, soy sauce, salt, and pepper to the batter. Stir until the vegetables are evenly coated.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Spoon half of the batter into the skillet, spreading it out into a pancake shape about 1/2 inch thick. Cook for 3-4 minutes until the bottom is golden brown and crispy.
Carefully flip the pancake using a spatula and cook the other side for another 3-4 minutes, pressing gently to ensure even cooking.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter.
Drizzle the cooled veggie cakes with okonomiyaki sauce and Japanese mayonnaise in a criss-cross pattern.
Garnish with optional toppings such as bonito flakes or seaweed flakes for an authentic touch.
Serve hot and enjoy your homemade Japanese veggie cakes!
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 23.5 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 197 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1209 mg | 26% | |
*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.
