Japanese Veggie Cakes O Konomi Yaki Recipes

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

VEGETARIAN OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)

Steps:

• Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine.
• Heat a small amount of oil in a frying pan, and spoon in 1/4 of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked.
• Repeat with the remaining pancake mixture, to create four pancakes in total.
• Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.

OKONOMIYAKI

Steps:

• Gather all the ingredients.

JAPANESE VEGGIE CAKES (O KONOMI YAKI)

Steps:

• Heat oils in wok or large saucepan.
• Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
• Transfer to a bowl and cool.
• Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
• Spoon batter into lightly oiled skillet, making 3 inch cakes.
• Saute until golden
• Sprinkle with sesame seeds.
• These can be kept warm in the oven until all cakes are ready to be served.