fbpx

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

 

Method

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!

  •  
Print Friendly, PDF & Email

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

 

Method

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!

 
 
Print Friendly, PDF & Email