Rainbow Okonomiyaki
This veggie-full savoury pancake is the tastiest way to eat the rainbow!
These super healthy rainbow okonomiyaki are jam-packed with delish veggies, perfect for a weeknight dinner. Serve them up with all your fave Japanese condiments for a fun twist on this classic dish.
Level up your veggies with these tasty Japanese flavours!
Okonomi Sauce + Kewpie Mayo
Okonomi sauce is a sweet, barbecue-like sauce that is essential for the ultimate okonomiyaki, and sitting alongside Kewpie Mayo, it’s easy to see how this dish is so delish! Okonomi sauce and Kewpie mayo is usually available in supermarkets, and definitely in your favourite Asian grocer.
Dried Bonito Flakes
Bonito flakes are my absolute favourite thing to put on top of okonomiyaki! They have an incredible depth of flavour, and look absolutely beautiful atop a golden pancake. Beware if you are not a seafood fan, as they are very fishy!
Pickled Ginger
Pretty in pink, pickled ginger brings a delightful acidity that helps to balance out all of the rich umami of the other condiments. You can usually find it alongside other Japanese food items in your local supermarket.
Sesame Seeds
I love finishing off this dish with a sprinkle of toasted sesame seeds, because the flavours go so well together! You can also add nori seaweed or green seaweed powder.
More Healthy Recipe Ideas
〰️
More Healthy Recipe Ideas 〰️
Recipe Variations
This recipe is great for using up any scrappy veg you have hiding at the bottom of the fridge!
Zucchini, sweet potato, and other types of cabbage would all be delish in this recipe.
I don’t recommend adding white potato to this recipe as the starch from the potato can make the batter too thick.
Rainbow Okonomiyaki
Ingredients
- 2 cups shredded wombok (Chinese cabbage)
- 1 heaped cup shredded carrot, roughly 1 large carrot
- 1 heaped cup shredded kale, roughly 3 large stems
- 1 heaped cup shredded beetroot, roughly 1 large beetroot
- 1 bunch spring onions (scallions), whites thinly sliced and greens reserved for serving
- 1 cup plain flour
- 1/4 cup milk, plant-based or dairy
- 4 eggs
- 2 teaspoons minced garlic
- Coconut or rice bran oil, to cook
- To serve
- Okono sauce
- Japanese mayonnaise
- Toasted sesame seeds
- Bonito flakes, optional
- Pickled ginger, optional
Instructions
- Prepare the batter in a large bowl by whisking together the eggs, milk, minced garlic and 1 teaspoon salt. Add the flour and whisk until smooth.
- Add all of the shredded veg to the large bowl, then fold the batter through until the veg is well coated.
- Heat 2-3 tablespoons of oil in a large frypan on a medium-high heat.
- Scoop out one cup of vegetable mix and place it in the centre of the pan.
- Use a spatula to flatten the vegetable mix into a pancake shape.
- Cook until golden and crisp, 3-4 minutes.
- Flip over and cook until golden on the other side and hot in the centre, 4-6 minutes.
- Repeat for the remaining vegetable mixture.
- Serve the pancakes with Okono sauce, Kewpie mayonnaise, toasted sesame seeds and your favourite Japanese condiments.
Notes
You can purchase Japanese ingredients in the Asian section of your local supermarket or from your favourite Asian grocer.
If you can't source Okono sauce, you can make your own by combining 1/2 cup tomato sauce, 1/2 cup oyster sauce, 1 tablespoon sesame oil and 1 teaspoon Worcestershire sauce.
For a vegetarian protein boost, try adding shredded firm tofu to the vegetable mix. You can also add your favourite seafood, pork or chicken to the uncooked top of the pancake before flipping it in the pan.