Home / Recipes / MAIN DISHES / ASIAN CUISINE
Category: MAIN DISHES / ASIAN CUISINE

Quick Vegetarian Okonomiyaki / Japanese Cabbage Mushroom Pancake

Japanese Savory Pancakes, Vegetarian Asian Dishes, Mushroom Recipes, Quick Weeknight Dinners

Language
EN HE RU

Quick Vegetarian Okonomiyaki / Japanese Cabbage Mushroom Pancake

Japanese Savory Pancakes, Vegetarian Asian Dishes, Mushroom Recipes, Quick Weeknight Dinners

PREP time 15 min
cook time 15 min
TOTAL time 30 min
Yield 2 Large Pancakes (2 Servings)
Difficulty Easy

Ingredients

  • 1 bag Marina fresh sliced mushrooms (or vegetable blend)

  • 2 cups shredded green cabbage (or Ta'am HaTeva vegetable mix)

  • 2 large eggs

  • ½ cup flour (or gluten-free blend)

  • ⅓ cup water or dashi stock

  • 1 tbsp soy sauce

  • 2 tbsp vegetable oil for frying

  • For Sauce & Toppings: 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp honey, Japanese mayonnaise, chopped green onions, sesame seeds.

Method

  1. 01

    Make Batter: In a large bowl, whisk together eggs, water/dashi, flour, and 1 tbsp soy sauce until smooth.
  2. 02

    Combine Vegetables: Add the shredded cabbage and sliced Marina mushrooms into the batter. Toss well until all vegetables are evenly coated.
  3. 03

    Fry Okonomiyaki: Heat vegetable oil in a non-stick skillet over medium heat. Pour half the mixture into the pan and shape into a thick, round pancake.
  4. 04

    Cook & Flip: Cover and cook for 5-6 minutes until bottom is golden. Carefully flip, cover again, and cook for another 4-5 minutes until fully cooked through.
  5. 05

    Prepare Sauce: Mix ketchup, Worcestershire sauce, soy sauce, and honey in a small bowl until smooth.
  6. 06

    Serve & Garnish: Drizzle with prepared Okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Top with chopped green onions and toasted sesame seeds.

Step by step

Clear process images displayed in the same order as the method.

In a large bowl, whisk together eggs, water/dashi, flour, and 1 tbsp soy sauce until smooth. 1
Make Batter:

In a large bowl, whisk together eggs, water/dashi, flour, and 1 tbsp soy sauce until smooth.

Add the shredded cabbage and sliced Marina mushrooms into the batter. Toss well until all vegetables are evenly coated. 2
Combine Vegetables:

Add the shredded cabbage and sliced Marina mushrooms into the batter. Toss well until all vegetables are evenly coated.

Cover and cook for 5-6 minutes until bottom is golden. Carefully flip, cover again, and cook for another 4-5 minutes until fully cooked through. 3
Cook & Flip:

Cover and cook for 5-6 minutes until bottom is golden. Carefully flip, cover again, and cook for another 4-5 minutes until fully cooked through.

Drizzle with prepared Okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Top with chopped green onions and toasted sesame seeds. 4
Serve & Garnish:

Drizzle with prepared Okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Top with chopped green onions and toasted sesame seeds.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

The Print Recipe button should print text only, without navigation or oversized images.