These egg-y pancakes are deeply satisfying – stuffed with vegetables, topped with a rich tonkatsu sauce and enjoyed hot off the griddle. We enjoyed these as a meal, along with some snow pea egg drop soup, and were quite content.
Vegetable-Stuffed Okonomi Pancake
This recipe is from Japanese Vegetarian Cooking by Patricia Richfield.
In a medium-sized bowl, mix together 1 cup white flour, 2 pinches of sugar and a pinch of salt. Add 2/3 cup cold water and stir together well.
In another bowl, beat 1 egg. Add 2 1/4 cups finely shredded green cabbage, 1 shredded carrot and 1 ounce hajikami shoga (threads of red pickled ginger). Mix them all together, and then add this vegetable mix to the batter and stir everything together well.
In a frying pan, heat a tablespoon vegetable oil. Spoon a thin layer of pancake mixture into the pan, spreading it out into a circle with the back of a spoon. (Don’t make the pancake too thick, or it’ll cook on the outside and stay mushy on the inside.) Turn the heat to medium-low and cover the pan. Fry for about ten minutes, until the base is golden brown. Flip the pancake and fry with the lid off for another 5 or 6 minutes. Slice the pancake in a few places along the top to let the steam escape.
Frying the Okonomi Pancake
Set aside on a warm plate and finish cooking the rest of the pancakes.
Serve topped with tonkatsu sauce (you can also use worcestershire sauce in a pinch). Some people also like to put equal parts Japanese mayonnaise on top, and sprinkle with powdered seaweed. I love tonkatsu sauce, but it may be an acquired taste, as Melanie was apparently not a huge fan. But, she did love the actual pancake!
Vegetable-Stuffed Okonomi Pancake
Ingredients
- 2 1/4 cups finely shredded green cabbage (we used the food processor)
- 1 finely shredded carrot
- 1 cup white flour
- 2 good pinches of sugar
- 1 pinch of salt
- 2/3 cup cold water
- 1 egg
- 1 ounce hajikami shoga (red pickled ginger)
- vegetable oil for frying
- tonkatsu sauce (or worcestershire)
- japanese mayonnaise (if you’d like)
- powdered seaweed (for sprinkling)
Related articles
- 大阪燒 Okonomiyaki (yuzulife.wordpress.com)
- Snow Pea Egg Drop Soup (seattlefoodshed.wordpress.com)
- How to Make Simple Nigiri Sushi (seattlefoodshed.wordpress.com)
- Futomaki Sushi Rolls – A Lesson From Grandma Toshiko (seattlefoodshed.wordpress.com)
On my list of things to make!
Yeay!!
I always get this as a street food treat when in London. It has been on my list of things to make for AGES, so this is a great reminder. Yum! PS I am a tonkatus fan too
What a great idea for Seattle – a Japanese street food truck. Love it!
Obviously I meant tonkatsu!