Okonomyaki Vegetable Pancakes

I’ve been longing for this recipe. I’m a weekly visitor to Sushi Sushi and they have an amazing vegetable pancake there topped with Japanese mayo but its so so oily, so I decided to create a healthier version.

This recipe wasn’t even given any critique by my super fussy eater. He gobbled it down first on his plate and also polished off 3 in his lunchbox the following day. I just had to share it.

Makes 12 – 15 pancakes

INGREDIENTS

    • 4 eggs
    • 80 g plain or GF flour (~ 1/2 cup) or GF flour
    • 1 tbsp tamari or soy sauce
    • 1/2 tsp pureed ginger
    • Black pepper
    • 120 g finely shredded green cabbage (~ 2 cups)
    • 1 small carrot, grated
    • 2 spring onions, thinly sliced
    • Finely sliced nori sheet
    • 1 tsp baking powder
    • Sesame seeds
    • 1/8 cup oil (for frying)

    For serving: Japanese mayonnaise and some pickled ginger

    Combine everything except sesame seeds and oil in a large bowl and mix well.

    Allow to stand for 2 minutes whilst the oil is heating.

    Place a 1/8 cup of oil into a 20cm fry pan and shallow fry

    Spoon a tablespoon of mixture into hot oil and spread our into a disk of around 10-12cms, sprinkle with sesame seeds. Flip when golden and crispy on one side. Top with Japanese mayonnaise and pickled ginger, consume and enjoy!

Okonomyaki Vegetable Pancakes

I’ve been longing for this recipe. I’m a weekly visitor to Sushi Sushi and they have an amazing vegetable pancake there topped with Japanese mayo but its so so oily, so I decided to create a healthier version.

This recipe wasn’t even given any critique by my super fussy eater. He gobbled it down first on his plate and also polished off 3 in his lunchbox the following day. I just had to share it.

Makes 12 – 15 pancakes

INGREDIENTS

    • 4 eggs
    • 80 g plain or GF flour (~ 1/2 cup) or GF flour
    • 1 tbsp tamari or soy sauce
    • 1/2 tsp pureed ginger
    • Black pepper
    • 120 g finely shredded green cabbage (~ 2 cups)
    • 1 small carrot, grated
    • 2 spring onions, thinly sliced
    • Finely sliced nori sheet
    • 1 tsp baking powder
    • Sesame seeds
    • 1/8 cup oil (for frying)

    For serving: Japanese mayonnaise and some pickled ginger

    Combine everything except sesame seeds and oil in a large bowl and mix well.

    Allow to stand for 2 minutes whilst the oil is heating.

    Place a 1/8 cup of oil into a 20cm fry pan and shallow fry

    Spoon a tablespoon of mixture into hot oil and spread our into a disk of around 10-12cms, sprinkle with sesame seeds. Flip when golden and crispy on one side. Top with Japanese mayonnaise and pickled ginger, consume and enjoy!