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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.
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