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Okonomiyaki

Okonomiyaki Recipe

5 from 1 vote
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Course: Main Course
Cuisine: Asian, Japanese
Keyword: Okonomiyaki, Pancake, Savoury pancake, Vegetarian
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • 2 Baking trays
  • Kettle
  • Sandwich bag

Ingredients

  • 2 cups water
  • ½ bunch green onion
  • 3 eggs
  • 3 zucchini
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ cup panko crumbs
  • 1 teaspoon salt 1 tablespoon total for the recipe
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon fresh ginger
  • ⅓ cup apple cider vinegar
  • 2 teaspoon salt 1 tablespoon total for the recipe
  • 1 tablespoon brown sugar 1 ¾ tablespoon total for the recipe
  • 1 cup edamame beans frozen
  • 5 g nori seaweed sheets
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoon tomato sauce
  • 2 teaspoon brown sugar 1 ¾ tablespoon total for the recipe
  • 2 tablespoon kewpie mayonnaise
  • 1.5 tablespoon sesame seeds

Instructions

  • Preheat your oven to 220 C (425 F) fan-forced and line 2 baking trays. Boil your kettle with at least 2 cups of water.
    2 cups water
    Preheat your oven to 220 C and line 2 baking trays. Boil your kettle with at least 2 cups of water.
  • Trim green onions and then finely slice. Divide in half.
    ½ bunch green onion
    Trim spring onions and then finely slice. Divide in half.
  • Crack eggs and whisk in a large mixing bowl.
    3 eggs
    Crack eggs and whisk in a large mixing bowl.
  • Coarsely grate zucchini into the bowl.
    TIP: We won’t squeeze liquid from zucchini because we’re using flour to bind them.
    3 zucchini
    Coarsely grate zucchini into the bowl. TIP: We’re not squeezing liquid from zucchini because we’re using flour to bind them. If you prefer less flour, you can grate zucchini into a colander and squeeze liquid before adding to bowl.
  • Add flour, baking powder, panko crumbs, salt and pepper (opt.) and half the green onions in the bowl and mix well to combine.
    1 cup flour, 1 teaspoon baking powder, ½ cup panko crumbs, 1 teaspoon salt, ¼ teaspoon black pepper
    Add one half of the spring onions, flour, baking powder (or self-raising flour), panko crumbs, salt and pepper in a bowl and mix well to combine.
  • Place dessert spoonfuls of batter onto a tray. Brush with olive oil and place in the oven for 18-20 minutes, or until golden brown.
    1 tablespoon olive oil
    Place dessert spoons of mixture onto a tray, leaving a few centimetres between each spoonful. Brush the okonomiyaki with olive oil and place in the oven for 18-20 minutes, or until golden brown.
  • Peel ginger and then use your peeler to shave ginger flesh into ribbons. Mix vinegar, salt and brown sugar, add ginger and set aside. This will be our pickled ginger.
    2 tablespoon fresh ginger, ⅓ cup apple cider vinegar, 2 teaspoon salt, 1 tablespoon brown sugar
    Meanwhile peel ginger and then use your peeler to shave ginger flesh into ribbons. In a small bowl mix vinegar, salt and brown sugar, add ginger and set aside. This will be our pickled ginger.
  • Add frozen edamame to a small container and then pour boiling kettle water over them and defrost. Use scissors to slice nori into fine strips, set aside.
    1 cup edamame beans, 5 g nori
    Add frozen edamame to a small container and then pour over boiling kettle water to defrost them. Use scissors to slice nori into fine strips, set aside.
  • Mix together Worcestershire sauce, oyster sauce, tomato sauce and sugar to make the Okonomiyaki sauce. Place a sandwich bag in a glass, fold the edges over the rim and spoon in sauce.
    2 tablespoon worcestershire sauce, 1 tablespoon oyster sauce, 3 tablespoon tomato sauce, 2 teaspoon brown sugar
    Mix together Worcestershire sauce, oyster sauce, tomato sauce and sugar to make the Okonomiyaki sauce. So we can pipe the sauce over the pancakes (like in a restaurant), we’re going to place a sandwich bag in a glass and fold the edges back over the rim, then spoon sauce in. But - if you can’t be bothered to do this you can always dollop the sauce instead. Add mayonnaise to a separate sandwich bag, so we can stripe both sauces over.
  • To serve, stack okonomiyaki on each plate and scatter drained edamame. Snip a small hole in the corner of the bag and stripe sauce back and forward. Drizzle over mayonnaise. Top with nori, green onions, sesame seeds and ginger.
    Kids may prefer plain pancakes.
    5 g nori, 2 tablespoon kewpie mayonnaise, 1.5 tablespoon sesame seeds, 1 cup edamame beans
    Okonomiyaki - Once the okonomiyaki are cooked, stack them up on each plate then scatter drained edamame beans. Snip a very small hole in one corner of each plastic bag and pipe over the sauces in back and forth stripes. Sprinkle over nori strips, spring onions, sesame seeds and add drained ginger pickles on the side. Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 51g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 126mg | Sodium: 2341mg | Potassium: 829mg | Fiber: 5g | Sugar: 12g | Vitamin A: 629IU | Vitamin C: 29mg | Calcium: 211mg | Iron: 5mg