Japanese Veggie Cakes O Konomi Yaki Recipes

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Steps:

• Mix flour with water in medium size bowl.
• Stir eggs and vegetable ingredients in the batter.
• Heat oil on a griddle, a hot plate, or in a large skillet.
• Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
• Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
• Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
• Top the griddle cakes with the remaining ingredients evenly.

JAPANESE VEGGIE CAKES (O KONOMI YAKI)

Steps:

• Heat oils in wok or large saucepan.
• Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
• Transfer to a bowl and cool.
• Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
• Spoon batter into lightly oiled skillet, making 3 inch cakes.
• Saute until golden
• Sprinkle with sesame seeds.
• These can be kept warm in the oven until all cakes are ready to be served.

OKONOMI YAKI (VEGGIE PANCAKES)

Steps:

• Mix together the veggies.
• Mix together the remaining ingredients to form a smooth, pourable batter.
• Mix the veggies in the batter the mixture should be of a consistency that you can spoon the patties on to the skillet, if not,adjuster with either water or flour.
• On a heated sprayed with oil skillet drop spoonfuls of batter (apprx3 tbsp per pattie).
• Your heat should be medium.
• Brown well on one side flip and brown on the other.
• Serve hot or cold.

GRIDDLE VEGGIE CAKES

Steps:

• In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
• Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
• Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
• Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
• Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
• Keep warm in a low oven (250°F) until all cakes are made, if desired.

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.