Okonomiyaki
A savory Japanese cabbage pancake bound with grated mountain yam for a light, fluffy texture, rested before cooking, and topped with okonomiyaki sauce, mayonnaise, and aonori - bonito flakes are the traditional finish but easy to omit for a vegetarian version.
⏱ 45 min🍽 2 servings
dinnerasianvegetarian
Ingredients
- •2 cups shredded cabbage
- •1 cup flour
- •1/3 cup grated nagaimo (mountain yam)
- •2 eggs
- •1/2 cup dashi or water
- •1/4 cup tenkasu (tempura scraps, optional)
- •3 tbsp okonomiyaki sauce
- •3 tbsp mayonnaise
- •1 tbsp aonori (dried green seaweed flakes)
- •Bonito flakes (katsuobushi), for topping (optional, omit for vegetarian)
Steps
- 1.Whisk together the flour, grated nagaimo, eggs, and dashi until smooth, then fold in the cabbage and tenkasu if using; let the batter rest for 30 minutes - the grated yam is what gives real okonomiyaki its light, fluffy texture, not just flour and egg.
- 2.Pour the batter onto a greased griddle in a thick round and cook for 5-6 minutes per side until golden and cooked through.
- 3.Transfer to a plate.
- 4.Brush with okonomiyaki sauce, drizzle with mayonnaise, and sprinkle with aonori and bonito flakes (if using) before serving.