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Okonomiyaki, a lot easier that it looks, and is an excellent way to sneak some more veggies in your diet.

This one needs a few slightly harder to find items, but I was actually able to find most items surprisingly @target. Traditionally nagaimo a Japanese yam is used, but it’s harder to find, and if you get the pancake batter the correct consistency you can still achieve the same texture.

Okonomiyaki sauce:

4 Tbsp ketchup

3 ½ Tbsp Worcestershire sauce

2 Tbsp oyster sauce (If you're vegan, use LEE KUM KEE Vegetarian Stir-Fry Sauce)

1 ½ Tbsp sugar


1 1/4 cup of flour

1/2 a green cabbage, thinly shredded

2 eggs

1/2 teaspoon Salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/2 cup Dashi (quick version made my soaking bonito flakes in warm water for 10 minutes), also can substitute plain water or vegetable broth to make it vegan


Bonita flakes (leave out if vegan)

Kewpie Mayo

Nori flakes (you can also make this using sushi nori sheets and blend until it forms a powder.

Soak the bonito flakes for ten minutes to create a dashi. Combine all the pancake ingredients together. You’re looking for a semi firm batter, and not overly runny. Fry the batter for about 4 minutes each side. Cover the pan with a lid for the first 4 minutes to help the pancake cook thoroughly. Flip, and cook the other side. You’re looking for a golden color, so you may have to flip again for another minute on each side. Tip, use two spatulas to flip the pancake. If it’s set enough it should flip quite easily. Don’t be scared!

Combine ingredients for the sauce. Layer okonomiyaki sauce on the pancakes, followed by kewpie Mayo, nori, and bonito flakes.

Have you heard of Okonomiyaki before?

Let me know if you try it!


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