Savory Okonomiyaki Pancakes with Shiitake Mushrooms and Scallions

A delicious and savory Japanese-inspired breakfast pancake, packed with umami and flavor.

Prep Time

20 minutes

Total Time

45 minutes

Calories

420 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.37/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Ingredients

Servings

1cupAll-purpose flour(Or gluten-free flour blend)

£0.20

1teaspoonDashi powder (or vegetable broth powder)(For umami flavor; omit if vegan)

£0.10

0.5teaspoonSalt

£0.01

1teaspoonBaking powder

£0.03

1Egg(Or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) for vegan)

£0.30

0.8cupWater(Adjust as needed for desired consistency)

4ozShiitake mushrooms(Thinly sliced)

£1.50

4Scallions(Thinly sliced, both white and green parts)

£0.50

1cupShredded cabbage(Pre-shredded coleslaw mix works well)

£0.30

1tablespoonSoy sauce(Low sodium preferred)

£0.05

2tablespoonsSesame oil(For cooking)

£0.25

To tasteOkonomiyaki Sauce(Or tonkatsu sauce or a mix of Worcestershire, ketchup and soy sauce)

£0.50

To tasteJapanese Mayonnaise (Kewpie)(Or vegan mayo)

£0.75

To tasteAonori (dried seaweed flakes)(Optional garnish)

£0.40

To tasteBonito flakes(Optional garnish; omit for vegetarian/vegan)

£0.60

Total Cost

£5.49

£1.37 per serving

Instructions

1.
In a large mixing bowl, whisk together the flour, dashi powder (or vegetable broth powder), salt, and baking powder.
2.
In a separate bowl, whisk together the egg (or flax egg) and water. Add this to the dry ingredients and mix until just combined. Do not overmix.
3.
Gently fold in the sliced shiitake mushrooms, scallions, shredded cabbage, and soy sauce into the batter.
4.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or griddle over medium heat.
5.
Pour approximately 1/2 cup of batter onto the hot skillet for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
6.
Repeat with the remaining batter, adding more sesame oil as needed.
7.
Transfer the okonomiyaki pancakes to plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise.
8.
Garnish with aonori (dried seaweed flakes) and bonito flakes (if using).

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My Notes

Nutrition Information

Nutrition per serving (250g)

420 kcal / 1757 kJ

Carbs

35g

13% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overmix the batter for a lighter, fluffier pancake.

Adjust the amount of water to achieve a batter that is thick but pourable.

For a richer flavor, sauté the shiitake mushrooms with a little garlic before adding them to the batter.

Customize the vegetables! Add other finely chopped vegetables like carrots, bell peppers, or bean sprouts.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave.

Cooking Equipment

Large Mixing Bowl

Non-stick skillet or griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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