Okonomiyaki
Posted on August 6th, 2009 by theapartmentkitchen
While Matt is a very willing and accepting taste tester, I like to use nights when I’m by myself to try new things or things that don’t quite meet his criteria. He’ll eat almost anything, but he definitely prefers a big slab of meat in the center of the plate. On nights when I’m on my own, I often opt for vegetarian or super-light dishes…like this awesome Okonomiyaki.
Okonomiyaki is a Japanese pancake made with vegetables. I got a basic recipe from Kevin at Closet Cooking, though I made a few tweaks – added different veggies (you can really use anything you need to use up) and added a tasty dipping sauce. It was quick, comforting, and used up a lot of veggies that were about to go bad! It was so good, I might have to reconsider and make this for Matt!
Okonomiyaki
Served 2.
Leftover Potential: I think this makes an awesome breakfast – reheat in a skillet and top with a fried egg! Made 1 meal after the initial dinner.
1 cup whole wheat flour
3/4 cup chicken stock
1 egg
1 Tbsp Worcestershire sauce
2 tsp soy sauce
1 1/2 cups cabbage, shredded
1/2 zucchini, shredded
1/2 cup mushrooms, chopped
2 green onions, thinly sliced
3 slices bacon, cooked, chopped
1 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp Sriracha
1 tsp ginger, minced
1 tsp garlic, minced
1. In a medium bowl, mix the flour, stock, egg, Worcestershire, soy, veggies, and bacon to combine.
2. Heat the sesame oil in a large saute pan over medium heat. Pour in the batter, and cook until nicely browned on each side, 7-9 minutes per side.
3. In a small bowl, mix the remaining soy, Worcestershire, sriracha, ginger, and garlic to combine.
4. Garnish with scallions and serve warm with the dipping sauce.
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Looks good! I like the sound of that dipping sauce.