Savory Okonomiyaki Pancakes are a delightful Japanese dish that combines flavorful ingredients into delicious, crispy pancakes. Packed with fresh veggies and a satisfying texture, these pancakes are perfect for a quick meal or a special treat. Whether you’re familiar with Okonomiyaki or trying it for the first time, this recipe guarantees a delicious experience that you’ll want to repeat.
Why Make This Savory Okonomiyaki Pancakes: Quick, Veggie-Packed Delight
These Savory Okonomiyaki Pancakes are not just easy to make but also incredibly versatile. Originating from Japan, okonomiyaki translates to “grilled as you like it,” and can be tailored to suit various tastes. The base of these pancakes is filled with finely shredded cabbage and scallions, both of which provide a crunchy texture and vibrant color. By incorporating panko breadcrumbs, the pancakes achieve an irresistible crispiness that compliments the soft veggies. Plus, they are perfect for using up leftover vegetables or incorporating seasonal produce, making them a great choice for any home cook.
How to Make Savory Okonomiyaki Pancakes: Quick, Veggie-Packed Delight
Making these quick veggie-packed pancakes is straightforward. First, you’ll need to prepare the ingredients by shredding the cabbage and chopping the scallions. Once your veggies are ready, mix them with panko breadcrumbs and the other ingredients to create a batter. Then, cook the mixture in a lightly oiled pan until golden brown. These pancakes get better as they cool, and the toppings add an extra layer of flavor, turning a simple dish into something special.
Ingredients:
- 2 cups cabbage (finely shredded)
- 1.25 cups scallions (chopped)
- 1 cup panko breadcrumbs
- 1 teaspoon sea salt (adjust to taste)
- 2 large eggs
- 2 tablespoons extra-virgin olive oil (for brushing skillet)
- 2 tablespoons vegan Worcestershire sauce (for drizzling)
- 2 tablespoons mayo (for drizzling)
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon pickled ginger (optional)
- 1 sheet nori (sliced)
- 1 cup microgreens (optional garnish)
Directions:
Preparation
Start by finely shredding the cabbage and chopping the scallions. In a large mixing bowl, combine the cabbage, scallions, panko breadcrumbs, and sea salt. Crack in the eggs and mix everything together until well combined.
Cooking
Heat a non-stick skillet over medium heat and brush it lightly with olive oil. Scoop a generous portion of the batter (about 1/2 cup) onto the skillet, spreading it gently into a round shape. Cook for 4-5 minutes on each side or until golden brown and crispy. Adjust the heat if needed to avoid burning.
Serving
Once cooked, transfer the pancakes to a plate. Drizzle with vegan Worcestershire sauce and mayo. Sprinkle with sesame seeds, and add pickled ginger and sliced nori for an authentic touch. Garnish with microgreens for a fresh finish.
Nutritional Information
Each Savory Okonomiyaki Pancake (with 1 serving being approximately one pancake) contains roughly:
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 2g
- Sodium: 340mg (adjust based on added salt)
How to Serve Savory Okonomiyaki Pancakes: Quick, Veggie-Packed Delight
These pancakes make a wonderful meal at any time of day. Serve them hot for breakfast, as a light lunch, or even as a snack during gatherings. They pair beautifully with a side of steamed rice or a simple salad. Don’t hesitate to customize the toppings based on your preferences; think spicy mayo or even a sprinkle of chili flakes for those who enjoy a little heat.
How to Store Savory Okonomiyaki Pancakes: Quick, Veggie-Packed Delight
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pan-fry them on medium heat until warmed through. They can also be frozen for up to a month. To freeze, arrange the pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag.
Expert Tips for Perfect Savory Okonomiyaki Pancakes: Quick, Veggie-Packed Delight
- Ensure that you squeeze out excess moisture from the cabbage to prevent the pancakes from becoming soggy.
- If you prefer a gluten-free option, substitute panko with gluten-free breadcrumbs or crushed rice crackers.
- Experiment with additional ingredients like corn, carrots, or even proteins like shrimp or tofu for added nutrition and flavor.
Delicious Variations
- Seafood Okonomiyaki: Add cooked shrimp, squid, or fish to the batter for a seafood twist.
- Spicy Vegetarian: Mix in chopped jalapeños or drizzle sriracha for a kick.
- Sweet Potato Version: Swap half the cabbage for grated sweet potato for a naturally sweet flavor.
Frequently Asked Questions
- What can I use instead of panko breadcrumbs?
- You can substitute with regular breadcrumbs, crushed crackers, or even oats, but keep in mind this may alter the texture slightly.
- Can I make these pancakes vegan?
- Yes! Replace the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal plus 2.5 tablespoons of water for each egg).
- How do I know when the pancakes are cooked through?
- Look for a golden brown crust on each side and a firm feel to the pancake. You can also insert a toothpick into the center; it should come out clean.
Conclusion
These Savory Okonomiyaki Pancakes are not only delicious but also customizable and easy to prepare. With their delightful crunch and veggie-packed goodness, they are sure to become a favorite in your kitchen. Don’t hesitate to make this recipe your own and share it with friends and family. Try making them this weekend, and you won’t be disappointed! Happy cooking!