VEGGIE-PACKED OKONOMIYAKI (JAPANESE PANCAKE)
This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.
Provided by Jenni Ridall Lata
Categories Healthy Japanese Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside.
- Combine cabbage, zucchini, carrot and scallion whites in a large bowl. Sprinkle with rice flour and salt and toss to coat. Beat eggs in a small bowl, then pour over the vegetables and stir until evenly combined.
- Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the vegetable mixture, pressing gently on the top and sides with a spatula to shape it into a large pancake. Cook until a golden crust forms on the bottom and edges, 6 to 9 minutes. (Reduce heat, if necessary, to prevent burning.) To flip, carefully place a large plate or inverted rimless baking sheet over the pan and quickly invert. Slide the pancake back into the pan, browned-side now facing up. Continue to cook until the vegetables are tender and the bottom is golden, 3 to 4 minutes more.
- Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens.
Nutrition Facts : Calories 275 calories, Carbohydrate 16 g, Cholesterol 99 mg, Fat 21 g, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, Sodium 434 mg, Sugar 5 g
OKONOMIYAKI (JAPANESE PANCAKE)
Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!
Provided by Stephanie Llamas
Categories World Cuisine Recipes Asian Japanese
Time 37m
Yield 4
Number Of Ingredients 16
Steps:
- Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
- Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
- Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g
OKONOMIYAKI
'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.
Provided by Sherbg
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 27m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
- Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g
OKONOMI YAKI (VEGGIE PANCAKES)
These patties may remind you of Tempura but are really quite different. Serve them with a nice spicy sauce or with soy sauce. Some like to put butter on them. It depends on your meal or if you are eating them as a snack. They are very tasty. The number of srvings will depend on how you are using them. They make excellent appetizers if you make tiny pancakes
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the veggies.
- Mix together the remaining ingredients to form a smooth, pourable batter.
- Mix the veggies in the batter the mixture should be of a consistency that you can spoon the patties on to the skillet, if not,adjuster with either water or flour.
- On a heated sprayed with oil skillet drop spoonfuls of batter (apprx3 tbsp per pattie).
- Your heat should be medium.
- Brown well on one side flip and brown on the other.
- Serve hot or cold.
Nutrition Facts : Calories 381.5, Fat 7.9, SaturatedFat 3.9, Cholesterol 73.4, Sodium 732.6, Carbohydrate 66.5, Fiber 10.6, Sugar 12.1, Protein 16.4
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VEGAN OKONOMIYAKI (OSAKA STYLE SAVORY PANCAKE)
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- Use a peeler to remove skin off the yamaimo and grate into a large mixing bowl. Yamaimo is very slimy and slippery to be careful when using a grater.
- Add in the dashi, rice flour and salt and stir to combine. Add in the green onions, sliced shiitake mushrooms, tenkasu, cabbage and beni shoga and mix until well combined and everything is coated in the batter.
- Heat a large pan or griddle on high and grease with oil. Once heated, bring the temperature to medium (400 F / 200 C), add half the batter and spread it into a circle about 2 cm in thickness. If flipping a large pancake intimidates you, make smaller pancakes so it's easier to flip. Cover and cook for 5 minutes.
- Once the bottom of the pancake is golden brown, use two turners and flip the pancake. Cover and cook for another 5-6 minutes. Transfer to a plate and repeat for the next pancake.
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