Okonomiyaki is a Japanese savory pancake. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”.
We have attempted kimchee pancakes in the past but they never quite turn out. This time I opted for raw veggies and these were definitely a success. Easy too and next time I’ll have a couple more improvements to make it even better!
For the most part I tried to keep the recipe to it’s original form. I did make my own sauce and used spelt flour. I have found most flour mixes and sauces sold at Asian markets tend to be filled with preservatives and other crap. I also had someone from our local Asian market tell me that even though certain Asian restaurants and foods claim to have no MSG, there is a pretty high chance their lying. No surprise really, but throughly disappointing.
- 4 Scallions, chopped (whites and greens)
- 1 Carrot, julienned
- Nappa Cabbage, sliced super thin (about 1 1/2 c)
- 1 Egg
- Package of Marinated Tempeh, Sesame Garlic
- 2/3 C water
- 3/4 C Spelt Flour
- 1 T Potato Flour, to thicken the batter
- 1 T Bragg Liquid Amino Acid
- Cayenne Pepper
- Garlic Powder
- 3 T Ketchup
- 1 T Worcestershire Sauce
- Bragg Liquid Aminos
- Dried Ginger
- 1 t Cane Sugar
- Eden Shake (Furikake), sesame seeds and seaweed
- Bonito Flakes, my cats love these flakes and I find it cheaper to buy them from a grocery store than a pet store, so I had some on hand
1. Make the sauce: Mix the ingredients listed above. Start with 1 teaspoon of the liquid aminos adding until the desired taste is reached. As for the ginger I just added a bit maybe 1/4 teaspoon. Set aside.
2. Chop vegetables and mix.
3. Brown tempeh strips in a skillet. Set aside.
4. Make batter by mixing the ingredients listed above.
5. Add some of the batter to the chopped veggies. You just want to coat the veggies, so you probably won’t need all of the batter.
6. Scoop out 1/4 of the veggies and place onto a heated and oiled skillet (I used toasted sesame oil). Then dip the tempeh strips into the leftover batter and place on top of the pancake. Cook 5 minutes or so per side until nicely browned.
I didn’t make them all at once, so I put them on a cooling rack in a warmed oven until we were ready to eat.
7. Serve with sauce drizzled on top, the Eden Shake, and Bonito flakes.
We sautéed the rest of the napa cabbage and green onion with some tamari, rice wine vinegar, and toasted sesame oil to go with our pancakes.
*** Next time I will leave out the tempeh and enjoy it on the side. The flavors were delicious but it was a bit thicker than I would have liked. I love the veggies in the pancake and don’t want any ‘meat’ to take away from it. If I had used super thin sliced beef (Asian style) I would have placed it on the pancakes. Another idea is to chop up some cooked shrimp and add them to the batter.