Wednesday, June 4, 2014

Vegetable Bin Okonomiyaki

Okonomiyaki is a savory pancake. Okonomi means something along the lines of "what you want" and yaki means "grilled" or "cooked." We've made it before - during our Cooking Around the World Adventure when we traveled to Japan by tabletop. Click to see that post: here.

Tonight, it was less "what you want" and more "what's in the vegetable bin." I had green cabbage, purple cabbage, yellow carrots, and a fennel bulb. It was a quick, filling dinner.


  • 2 C organic chicken stock
  • 2 C white whole wheat flour
  • 4 eggs
  • 6 C chopped or sliced vegetables (I used a mixture of cabbage, carrots, and fennel)
  • 1 C tuna
  • 1/2 C dried shrimp
  • butter for pan-frying
  • mayonnaise, to garnish
  • okonomiyaki sauce, to garnish

Mix all of the ingredients - except butter, mayonnaise, and okonomiyaki sauce - together in a mixing bowl. Melt butter in a large, flat-bottom pan and spoon 1/2 C batter into a pancake shape.

Cook until batter is set, cabbage is softened, and the pancake is lightly browned.

Flip over and cook the other side.

Serve hot. I'e seen artfully garnished okonomiyaki with the okonomiyaki sauce marbled with mayonnaise. We opted for the plop and smear method. So, it wasn't very photogenic, but it was delicious.

All the okonomiyaki sauce recipes I found were slightly different. I mixed some ketchup, honey, lemon juice, and soy sauce for ours. Yum!

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