Okonomiyaki

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 100°C conventional heat. Prepare the cabbage, carrot, zucchini, and spring onions. Squeeze the grated zucchini thoroughly dry so the batter does not become watery.

   350 g white cabbage, finely sliced1, about 100 g carrot, coarsely grated150 g zucchini, coarsely grated and squeezed thoroughly dry3 spring onions, sliced into rings
2. 2

   Whisk the eggs, flour, cornstarch, soy sauce, garlic, chili flakes, and salt together in a large bowl until smooth. Fold in the vegetables and mix only until everything is evenly coated in batter.

   2 eggs80 g all-purpose flour20 g cornstarch1 tbsp soy sauce1 clove garlic, finely grated1 pinch chili flakes½ tsp salt
3. 3

   For the sauce, mix the ketchup, vegetarian Worcestershire sauce, soy sauce, and sugar. Transfer the mayonnaise to a small piping bag or a small plastic bag.

   2 tbsp ketchup1 tbsp vegetarian Worcestershire sauce1 tsp soy sauce1 tsp sugar2 tbsp mayonnaise
4. 4

   Heat 1 tbsp of the canola oil in a nonstick frying pan over medium heat. Add half the vegetable mixture, shape it into a pancake about 2 cm thick, and gently press the surface. Fry for 5–6 minutes, until the underside is golden brown and the edges are visibly set.

   2 tbsp canola oil
5. 5

   Carefully turn the pancake using a large plate or spatula. Fry for a further 4–5 minutes, until cooked through and firm. Keep warm in the oven, then cook the second pancake with the remaining canola oil and vegetable mixture.

   2 tbsp canola oil
6. 6

   Brush the finished okonomiyaki with the sauce and drizzle the mayonnaise over the top in fine lines. Garnish with toasted sesame seeds, nori flakes, and spring onion greens. Leave to rest briefly, cut into pieces, and serve hot.

   1 tbsp toasted sesame seeds1 tbsp nori flakesto taste spring onion greens, finely sliced

Origin & History

Okonomiyaki comes from Japan and its name roughly means “grilled as you like it.” In Osaka and Hiroshima in particular, this savory pancake developed into a popular street food and family dish, with its vegetable and batter ingredients varying flexibly.