House of Asia > Recipes > Mini okonomiyaki – Japanese pancakes with vegetables

Mini okonomiyaki – Japanese vegetable pancakes House of Asia

Mini okonomiyaki – Japanese pancakes with vegetables

40 min

10 portions

mild

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Japanese street food with a homey twist. Mini okonomiyaki with cabbage, carrots, and nori are delightfully simple, while additions like teriyaki sauce and sesame seeds give them character.

Vegetables Japanese over 30 minutes

Ingredients

1 pack House of Asia tempura coatings
2 House of Asia Nori Leaves, thinly sliced
3 tablespoons House of Asia Teriyaki Sauce
1 spoon House of Asia White Sesame
2 tablespoons House of Asia Light Soy Sauce
1 teaspoon of baking powder
200 ml water or dashi broth
3 eggs
300 g white cabbage, finely chopped
1 white onion, sliced
1 carrot, cut into thin strips (julienne)
a handful of green onions, finely chopped
1 teaspoon of sugar
salt to taste
freshly ground black pepper to taste
50 ml rapeseed oil or clarified butter for frying
50 g mayonnaise
5 g katsuobushi flakes

A method of preparing

Pour the tempura batter into a bowl, add water or broth, baking powder, sugar, salt and soy sauce, then add the eggs and mix to a smooth, fairly thin batter.
Lightly salt the cabbage, carrots and onion, set aside for 15–20 minutes, then thoroughly squeeze out excess water and add the vegetables to the dough.
Stir in the green onion and combine thoroughly.
Fry the pancakes in oil in a well-heated pan, forming discs about 10–15 cm in diameter, until golden brown on both sides.
Spread the finished okonomiyaki with mayonnaise and teriyaki sauce, sprinkle with katsuobushi flakes, nori, sesame seeds and green onions.