Last Sunday the weather was so lovely that my husband and I decided to be tourists in our own city and went for a wander through The Rocks. Of course we couldn’t miss walking through the market there and worked up quite an appetite doing so.
There were plenty of food venders there to choose from and we set about finding a ‘healthy’ snack option. That was when we saw these delicious looking pancakes being made. Even though we frequent Japanese restaurants, I had never seen these pancakes before. Called Okonomiyaki, there were 4 varieties to choose from – chicken, beef, seafood or vegetable. All were chock full of vegetables and you know what a fan of vegetables I am, so that was it, decision made.
Okonomiyaki is a savoury Japanese style pancake that is made with a batter, shredded cabbage, other fresh grated/sliced vegetables & some type of meat/seafood – batters and fillings vary between the different regions of Japan.
According to wikipedia, the name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Normally they are served topped with mayonnaise, a Japanese style barbecue sauce and are sprinkled with bonito flakes which appear to ‘dance’ as they move around in the heat rising from the pancake.
The one we ordered contained chicken as well as a stack of vegetables and we asked for only a little of the bbq sauce on top. It was so yummy I couldn’t wait to try making them at home. So after googling for ideas, I set about assembling my own version this afternoon, copying the vegetables in last weeks version (but you could pretty much use whatever you like – whatever is in the fridge) but omitting the chicken, and they turned out great. Quick, easy and oh so healthy with all of those veggies tucked inside. They were so tasty that they didn’t need any sauce or topping.
They make quite a decent sized snack which fills you up, but doesn’t leave you feeling heavy. Perfect!
Please, Enjoy 🙂
My version of the Japanese (Vegetable) Pancake “Okonomiyaki”
- 1/6 of a cabbage, shredded (about 3 cups)
- 1 cup green beans, sliced into 3cm lengths
- ½ small red capsicum, sliced
- 1 zucchini, halved lengthways and sliced thinly
- 1 carrot, grated
- 3 eggs
- 1 cup wholemeal flour
- 1 cup water (supposed to be dashi, but I didn’t have any)
- 2 tspn Massel vegetable or chicken stock powder (for flavour since I didn’t have dashi)
In a large bowl mix together all of the chopped vegetables
In a smaller bowl, whisk together eggs, then gradually add flour. Add water slowly and when fully mixed in and smooth, add stock powder and pepper. Pour onto vegetables and mix well
Heat a small non-stick pan (with a matching lid – I used a saucepan lid) over low heat. Add a small amount of oil (1/2 tspn approx) and swish around to spread across base of pan. Using a large spoon, spoon about 3/4 cup of mixture into pan and flatten slightly with the back of the spoon. Place the lid on the pan and cook over low heat until golden brown about 3-4 minutes.
Carefully flip pancake over and cook other side for 2-3 more minutes.
And there you have your delightful, delicious, chock full of veggies – japanese pancake ready to eat 🙂
Each pancake has 160 calories, 8g protein & 6g of fibre