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Okonomiyaki or savory Japanese pancake

Okonomiyaki could be described as a savory pancake or a Japanese egg omelet. It is originally made with wheat flour but I used a mixture of oatmeal and wheat flour. It’s a delicious way to add vegetables as we cook cabbage, onion, mushrooms, and zucchini al dente.

It is served with mayonnaise, originally Japanese mayonnaise that has a different flavor but it also works with the one we find here and with a tonkatsu sauce, which can be a commercial one or one that you make at home with the recipe that is here in the chicken recipe katsu or torikatsu

This is my adaptation and version with the ingredients we get in Mexico, I hope you enjoy it as much as we do.

Okonomiyaki or savory Japanese pancake

Course: Mains
Category: Grab-and-Go
Oat Type: Oat Flour
Servings: 4


Vegetable Okonomiyaki:

  • ½ tablespoon olive or sesame oil
  • 1 cup thinly sliced cabbage
  • ½ white or yellow onion sliced
  • 4 mushrooms or mushrooms sliced
  • ½ zucchini in half moons
  • 2 eggs
  • ¼ cup wheat flour
  • ¼ cup oatmeal
  • ¼ teaspoon baking powder
  • ½ cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar or mirin
  • Salt and pepper to taste


  • Mayonnaise to taste
  • Tonkatsu otafuku or oyster sauce
  • Nori seaweed minced or powdered
  • Pickled ginger
  • Spring onion to serve


  • In a large skillet, heat the oil, add the onion and chopped cabbage. Cook over medium heat for 2 minutes or until it begins to soften.
  • Add the zucchini and mushrooms and cook an additional 3 minutes or until soft but al dente. Season with salt and pepper to taste.
  • Place on a plate to cool slightly and stop cooking.
  • In a bowl beat the eggs. Add the wheat flour, oatmeal, baking powder, salt, pepper. When everything is well incorporated, gently add the vegetable broth, soy sauce and rice vinegar or mirin.
  • Add the vegetables to the bowl and mix.
  • Heat a medium skillet that you know does not stick to anything, lightly grease and empty the mixture from the bowl.
  • Cover and cook for 3 to 4 minutes over medium low heat. It must be seen firm from the edges. Pass a spatula around the edges to separate.
  • Place a large plate on top and carefully flip. Return to the greased skillet and cook another 3 minutes over medium heat or until cooked through.
  • Place on a plate and decorate with the tonkatsu sauce, mayonnaise, nori seaweed, pickled ginger and spring onion.


Ginger: Here in Mexico we do not easily get beni shoga, which is another type of pickled ginger with which okonomiyaki is served.