Mix flour and water.
Add the eggs and mix everything into a homogeneous mass.
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Elisakocht
99 Recipes
Mild
Easy
20 min
Spiciness
Mild
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
100 grams
100 grams
2
1
2
3 tablespoons
Elisakocht
99 Recipes
Mild
Easy
20 min
Spiciness
Mild
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
20 Views
5 months ago
Translated
Okonomiyaki are savory Japanese pancakes that differ from classic pancakes due to their high vegetable content. For my version, I used pointed cabbage, carrots, and spring onions, which gives the dish a wonderful freshness. The batter is similar to our traditional pancakes, but you'll find the exact recipe below. I was thrilled with this lower-calorie yet incredibly delicious version – a perfect combination of enjoyment and lightness!
Mild
Easy
20 min
Spiciness
Mild
Difficulty
Easy
Time
20 min
Preparation
10 min
Cooking
10 min
100 grams
100 grams
2
1
2
3 tablespoons
Mix flour and water.
Add the eggs and mix everything into a homogeneous mass.
Cut the pointed cabbage into fine strips.
Finely shave the carrot with a peeler.
Cut the spring onions into rings.
Add the cut vegetables to the batter.
Season with salt and pepper.
Mix everything well – I pressed the mixture down a bit so it holds better in the pan.
Heat some oil in a pan.
Put half of the mixture into the pan.
Fry for about 8–10 minutes until a golden-brown crust forms, then flip it.
Fry the other side until it's golden brown as well.
Arrange the finished pancakes on a plate.
Serve them with mayo and Sriracha.
Optional: Add some soy sauce and sprinkle with fried onions (if desired).
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