Vegetable okonomiyaki

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Vegetable okonomiyaki
  • 1 cup self-raising flour
  • 1 cup dashi stock
  • 2 eggs
  • 1 tablespoon mirin
  • 3 cup wombok, finely shredded
  • 1 seeded, finely sliced, 1/4 cup reserved red capsicum
  • 3 finely sliced green onions
  • 1/4 cup pickled ginger, finely sliced
  • 2 tablespoon peanut oil
  • japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve


Vegetable okonomiyaki
  • 1
    Sift flour into large bowl. Make a well in centre. Whisk in combined stock, eggs and mirin until smooth. Stir in wombok, capsicum, onion and ginger.
  • 2
    In a small frying pan, heat 2 teaspoons oil on medium. Add 3/4-cup vegetable mixture, tilting pan to spread into a 16cm round. Cook 3-4 minutes, until underside is golden and bubbles appear on surface.
  • 3
    Turn and cook a further 2-3 minutes, until cooked through completely in centre. Transfer to a plate, cover and keep warm. Repeat with remaining oil and mixture.
  • 4
    Drizzle pancakes with mayonnaise and kecap manis. Top with reserved capsicum, bean sprouts and fried onions, to serve.


Japanese mayonnaise is slightly thinner and sweeter than regular egg mayonnaise.

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