Okonomiyaki - Japanese Pancake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 300 grams (approx ¼ of a) cabbage, shredded (about 3 cups)
  • 1 cup (110 grams) green beans, sliced into 3cm lengths
  • ½ small red capsicum, sliced
  • 1 medium zucchini (150 grams), halved length-ways and sliced thinly
  • 1 medium carrot (130 grams), grated
  • ½ cup fresh parsley, finely chopped
  • 3 eggs
  • 1 cup wholemeal flour
  • 1 cup vegetable or chicken stock
  • pepper
  • 1-2 tablespoons extra virgin olive oil
  • tofu, mince or seafood, optional
  • To serve:
  • sweet chilli sauce
  1. Prepare the vegetables and set aside
  2. In a large bowl, whisk together eggs, then gradually add flour. Add the stock slowly and when fully mixed in and smooth, add the pepper.
  3. Add vegetables into the batter and using a large spoon, mix well (and add tofu, mince or seafood if using)
  4. Heat a medium fry-pan (with a lid) over medium heat.
  5. When hot, add a drizzle of oil and swish around to spread across base of pan.
  6. Using a large spoon, spoon about ¾ cup of mixture into pan and flatten slightly with the back of a spatula. If you can fit more into the pan, do so, but leave some room between them so you can get a spatula under to flip them.
  7. Place the lid on the pan and cook over low heat until golden brown about 3-4 minutes.
  8. Carefully flip pancake over and cook other side for 3-4 more minutes.
  9. Repeat with remaining batter.
  10. Eat while still warm
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/09/03/okonomiyaki-japanese-pancake/