The monsoon is here and this rainy weather calls for steaming hot pakoras and chai. However, sometimes you can change things up while still getting the same nostaglic warmth that a plate of onion bhajiyas
evoke. Why not try deep-fried goodies from other cultures this rainy season?
In comes the Japanese Okonomiyaki.
What is Okonomiyaki?
Okonomiyaki is a popular Japanese savoury pancake made with a batter, lots of shredded cabbage and other mix-ins like meat, seafood or vegetables. It’s cooked on a griddle and topped with a rich sauce, mayonnaise and other flavourful toppings. It is very simple to make and can feed a crowd.
This recipe was shared by food content creator and Chef Neha Deepak Shah on Instagram.
Veggie Okonomiyaki Recipe
Ingredients:
- 1 bowl of veggies (cabbage, carrot, spring onion, corn)
- Handful of boiled noodles
- 1 tbsp corn flour
- 2 to 3 tbsp refined flour
- 1 tbsp light soy sauce
- Salt & pepper
- Some oil to cook
For the topping:
- Okonomiyaki sauce (i used a combination of ketchup, sriracha & a little soy sauce)
- Some mayo
- Sesame seeds
- Lots of spring onion
Method:
- Batter and mix: In a bowl, add 1 bowl mixed veggies (cabbage, carrot, spring onion, corn) and the handful of boiled noodles.
- In a separate small bowl, mix 2 tbsp refined flour + 1 tbsp corn flour with a little water to make a smooth, thick batter (like dosa/uttapam batter, not runny).
- Add this batter to the veggies and noodles.
- Add 1 tbsp light soy sauce, salt and pepper to taste, and mix well so everything is coated and sticks together.
- If it feels too dry/crumbly, add 1–2 tsp water; if it feels too runny, sprinkle a little more refined flour.
- Cooking the okonomiyaki: Heat a non-stick pan on medium heat and add a little oil.
- Add a big ladle of the mixture to the pan and gently flatten it into a thick pancake (about 1–1.5 cm thick).
- Cook on medium-low heat for about 4–5 minutes, until the bottom is golden and set.
- Carefully flip with a spatula, add a few drops of oil around the sides, and cook the other side for another 4–5 minutes, until cooked through and crisp on the outside.
- Repeat with remaining batter.
- Sauce and toppings: In a small bowl, mix your okonomiyaki-style sauce:
- Ketchup + sriracha + a little soy sauce (adjust to taste – sweet, spicy, savoury).
- Place the cooked pancake on a plate.
- Drizzle the sauce on top in zig-zag lines.
- Add some mayo on top (you can do thin lines or small dollops).
- Sprinkle sesame seeds and lots of chopped spring onion.
- You can eat it hot as is, or slice it like a pizza to share.
Tips for making crispy Okonomiyaki:
- Do not add too much water to the veggie mixture; we just want it to be moist and not super wet
- Flour has to be minimal, just enough to bind
- Serve it HOT! You can also stuff it with cheese
