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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.
Add the vegetables to a large bowl and mix them together.
In a separate bowl, combine the eggs, stock, salt, pepper, soy sauce and flour. Whisk until smooth.
Combine the vegetables with the batter and mix everything together.
Add 1 teaspoon of vegetable oil to a large sauté pan over medium heat. Spoon about 1/4 cup of the batter into the pan into a rounded form, about 6 inches in diameter. Cover and cook on one side for about 4 minutes.
When the first side is cooked, use 2 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.
Garnish with green onion and the sauce of your choice, and serve warm.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!