Okonomiyaki ("Japanese pancakes" or "Japaneses pizza")
Some people call okonomiyaki “Japanese pizza” or “Japanese pancakes.” I found it to be similar to a frittata. Assorted vegetables heaped into a thin egg/flour batter makes this dish a great appetizer or a light meal. I made mine vegetarian and gluten free. I added a sauce to top this dish. Find that on my blog, Grab a Plate (www.AZgrabaplate.com).
This recipe contains cabbage (red), carrots, onions (green/spring), beans (green, fresh), zucchini, eggs, flour, vegetable stock, soy sauce, salt, black pepper, oil (vegetable)
Prep time: 25 min
Cook time: 30 min
- 1-1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 3 green onions, chopped, green part of one reserved for garnish
- 1 cup green beans, cut into 1/2-inch pieces
- 1 small zucchini, shredded
- 3 eggs, beaten
- 2/3 cup Bob's Red Mill Gluten-free Garbanzo Bean Flour (if you're not sensitive to gluten, you can use 3/4 cup all purpose flour)
- 3/4 cup vegetable stock
- 2 teaspoons gluten-free soy sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 teaspoons vegetable oil
- 1. Add the vegetables to a large bowl and mix them together
- 2. In a separate bowl, combine the eggs, stock, salt and pepper, soy sauce and flour. Whisk until smooth.
- 3. Combine the vegetables to the batter and mix everything together
- 4. Add 1 teaspoon of vegetable oil to a large sauté pan over medium heat
- 5. Spoon about 1/4 cup of the batter into the pan into a rounded form, about six inches in diameter. Cover and cook on one side for about 4 minutes.
- 6. When the first side is cooked, use two spatulas to gently flip to the other side. Cover and cook for about 4 minutes. Continue until the batter is used up, adding more oil as needed.
- 7. Garnish with green onion and the sauce of your choice, and serve warm