Okonomiyaki or savory Japanese pancake

Type de plat: Plats principaux
Category: à emporter
Oat Type: Farine d’avoine
Portions: 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.