Okonomiyaki Pancakes (Japan)

(8 servings)

  • 4 cups thinly cut vegetables (your choice; the more the merrier)
  • 2 and 1/2 cups flour
  • 2 cups water
  • 4 ounces regular tofu
  • 1 large egg - beaten
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • soy sauce
In a large bowl, sift together the flour, baking powder and salt.

In a blender, puree water and tofu together until smooth. Add egg and pulse until just mixed.

Add blender mixture to dry mixture and stir slightly. Stir in the vegetables until well mixed.

Heat a skillet or griddle to medium-high heat and coat lightly with cooking spray.

Dollop the batter in one-cup portions onto the skillet. The pancakes should be a much larger than your everyday American pancake and if you did it right nutritious vegetable slivers should be sticking out all over the place.

Cook until golden brown on both sides.

Serve warm with soy sauce to taste.

In Japan and Korea (where it's known as "pajyong"), the main vegetable used in Okonomiyaki is cabbage. Other vegetables added vary greatly. Consider using the following: onions, mushroons, carrots, celery, broccoli and cauliflower. Anything goes... so go "yu"! That's the Chinese word for "crazy".

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1629. Submitted 1/14/2006.