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How To Make Quick and Easy Okinomiyaki (Japanese Pancake)

Updated on January 9, 2013
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Despite living in Japan for a year, I actually had Okinomiyaki (Japanese Pancakes) when I came back to Australia. They are a great Uni student food as they are super cheap, tasty, and have some veggies in them. Win all round.

So after enjoying these delights while out, when I got my own kitchen I decided I would learn how to make them myself. I followed some YouTube clips from Japanese cooks, and even bought the special flour from an Asian grocery store. However, they did not taste like the ones in the food courts, but were something completely different. Possibly nice, but not what I was looking for.

So, for the past few months I've been experimenting around with different ingredients and approaches, and bring to you today the results!

These are very much 'throw in what you have' (which is authentically what they were supposed to be), and the quantities are a rough guide. You are looking mostly for a good consistency in the flour batter which will keep the veggies together.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: However many you want.

Ingredients

  • 1/4 green cabbage, (doesn't need to be any of the special kinds)
  • 1/2 cup frozen peas, corn and carrots, (or any other mixes are fine, as long as they are not too large)
  • 1/2 cup self raising flour, (or plain flour with baking powder if you don't have SR.)
  • Cold water, enough to make runny paste.
  • oil, for cooking
  • Kewpie Mayonnaise, for serving.
  • Okinomiyaki Sauce, Or you can use BBQ or Sweet Soy Sauce works well too.
  1. Start by cutting the cabbage up as finely as possible,without long strands. Then place it in a microwave proof container with enough hot water to steam it, and put it in the microwave for about 3 minutes. (This can be done in a saucepan over the stove if you want, I just like to keep it simple).
  2. Add the frozen vegetables to the container and microwave for another 2 minutes. Drain the veggies and cabbage.
  3. While they are steaming, mix the water and flour to form a batter which is not too runny. I have tried putting egg in the batter, but it causes the raising agent in the self raising flour to overreact and makes the pancake very cakey. Just water and self raising flour gets the best spring to the pancake without over doing it.
  4. Mix the batter and veggies together so everything is coated and the veggies are slightly suspended in the batter. (I try to jam as many veggies in there as possible, as they might be the only ones I see all week, but if you want to have it more doughy, have more batter.)
  5. Pour the mixture into a pre-heated frypan with just a little bit of oil (I don't like to deep fry mine, but maybe you do). Cook on both sides like you would a pancake, and make sure it is cooked all the way through.
  6. Serve by covering with the Okinomiyaki sauce and then decorating with the mayonnaise. And enjoy!

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    • Bob Zermop profile image

      Bob Zermop 4 years ago from California, USA

      I don't usually comment on recipes, but this looks delicious. And it's even naturally vegan (without the mayo) - happy smile! Will definitely give it a shot.

    • BuffyG profile image
      Author

      Elizabeth (Buffy) Greentree 4 years ago from Melbourne, Australia

      Hadn't thought of that, but it's a great point! The mayo is definitely optional (I usually just have it with sweet soy sauce).

    • xmags profile image

      Xeng 4 years ago from Philippines

      Wow. I never knew it was this easy. Thank you for sharing! Will definitely try this soon. :)

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