Okonomiyaki

Japanese Style Okonomiyaki – Savoury Veggie Cabbage Pancake recipe. Perfect for snack or brunch. Recipe with step by step pictures.

Okonomiyaki is a Japanese style savoury cabbage pancake that can be made in minutes and a big hit after school snack at my place. I make it often at home and its a good way to sneak in the veggies for the kids. Along with the cabbage, I sometimes throw in shredded carrots, leftover meat and veggies. The spicy mayo goes so well with the pancake and I am sure one cannot stop with one. I adapted the recipe from here.

Here is how to do Okonomiyaki For the pancake Take a bowl and add in two eggs, water and soy sauce.

Add in the sesame oil, black pepper and flour.

Whisk well to combine.

Add in the finely chopped cabbage and spring onions. Whisk well to combine. I have not added any salt as the soy sauce itself is salty. If you like your pancakes salty, add in half a teaspoon of salt at this stage.

If the batter is very thick, add in some water to dilute. Heat a skillet and add in a teaspoon of oil.

Add in a big ladle of the okonomiyaki batter and spread with a spatula.

Cover the skillet with a lid and let it cook for two-three minutes on medium flame.

Once the bottom of the pancake is brown, flip.

Press the pancake and let it cook the other side for couple of minutes more. Okonomiyaki pancakes are ready.

For the sauce Mix in the Mayo, soy sauce, ketchup and hot sauce in a small bowl.

Transfer the mayo to a small zip bag and cut the end of the bag.

Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and toasted sesame seeds.

Serve hot.

For the Pancake

• 2 Eggs
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper powder
• 3/4 cup all purpose flour (maida)
• 1/2 teaspoon salt (if using)
• 4 cups chopped cabbage
• 1/4 cup chopped spring onion
• Oil for frying pancakes

For the sauce

• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1 tablespoon ketchup
• 2 teaspoon hot sauce

For garnish

• 1 tablespoon toasted sesame seeds
• 1/4 cup spring onion, chopped

For the pancake

1. Take a bowl and add in two eggs, water and soy sauce. Add in the sesame oil, black pepper and flour. Whisk well to combine.
2. Add in the finely chopped cabbage and spring onions. Add in the salt. Whisk well to combine.
3. Heat a skillet and add in a teaspoon of oil. Add in a big ladle of the okonomiyaki batter and spread with a spatula.
4. Cover the skillet with a lid and let it cook for two-three minutes on medium flame.
5. Once the bottom of the pancake is brown, flip.
6. Press the pancake and let it cook the other side for couple of minutes more. Okonomiyaki pancakes are ready.

For the sauce

1. Mix in the Mayo, soy sauce, ketchup and hot sauce in a small bowl.
2. Transfer the mayo to a small zip bag and cut the end of the bag.
3. Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and toasted sesame seeds.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Snack
• Cuisine: Japanese

For the Pancake

• 2 Eggs
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper powder
• 3/4 cup all purpose flour (maida)
• 1/2 teaspoon salt (if using)
• 4 cups chopped cabbage
• 1/4 cup chopped spring onion
• Oil for frying pancakes

For the sauce

• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1 tablespoon ketchup
• 2 teaspoon hot sauce

For garnish

• 1 tablespoon toasted sesame seeds
• 1/4 cup spring onion, chopped

For the pancake

1. Take a bowl and add in two eggs, water and soy sauce. Add in the sesame oil, black pepper and flour. Whisk well to combine.
2. Add in the finely chopped cabbage and spring onions. Add in the salt. Whisk well to combine.
3. Heat a skillet and add in a teaspoon of oil. Add in a big ladle of the okonomiyaki batter and spread with a spatula.
4. Cover the skillet with a lid and let it cook for two-three minutes on medium flame.
5. Once the bottom of the pancake is brown, flip.
6. Press the pancake and let it cook the other side for couple of minutes more. Okonomiyaki pancakes are ready.

For the sauce

1. Mix in the Mayo, soy sauce, ketchup and hot sauce in a small bowl.
2. Transfer the mayo to a small zip bag and cut the end of the bag.
3. Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and toasted sesame seeds.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Snack
• Cuisine: Japanese

Find it online : https://www.kannammacooks.com/okonomiyaki-savory-cabbage-pancakes/

Recipe for whole wheat bran muffins made with 100% whole wheat flavored with cinnamon and dates paste. A healthy morning muffin recipe. Recipe with step by step pictures.

This recipe is one of our house favorites. This makes for the best American style morning muffins and has just a teaspoon of oil going in for each muffin. I flavor the muffins with date paste and cinnamon for extra richness and aroma. Dates paste makes for a soft and moist muffin and this muffin is very light even though its made with 100% whole wheat flour and bran. No one can ever stop with one muffin. I tweaked this recipe during my bakery days and this one used to be a favorite among my customers. You can get wheat bran online or in health food aisle of your grocery store. I have seen wheat bran in many organic stores here in Bangalore. Here is how to do classic wheat bran muffins. Preheat the oven for 20 minutes. Dry Ingredients You will need a weighing scale for this recipe. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.

Add in the baking powder, baking soda and cinnamon powder.

Whisk all the ingredients well to combine. Set aside.

Wet Ingredients Even though sugar is technically a dry ingredient, it is almost always treated as a wet ingredient in baking. Take a bowl and add in the eggs and sugar.

Add in the vanilla extract, vegetable oil (sunflower/canola oil is fine too!) and regular white vinegar. I like to use pure vanilla extract. The flavor of real vanilla is so delicious. Note: Artificial vanilla essence has ingredients like Propylene Glycol (one of the main ingredients) which is very toxic and a known carcinogen. It is always better to avoid these essences. Real vanilla is slightly expensive but it is worth it. A little goes a long way and the aroma and flavour is divine. Real vanilla can be purchased online.

Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.

Add it to the wet ingredients. Whisk all the ingredients to combine.

Add the wet ingredients to the dry ingredients and gently mix to combine.

Scoop the batter in the muffin cups. I like to fill the batter all the way to the brim so it rises well and has a “muffin top”. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes. Always bake muffins at a slightly higher temperature so the batter rises well and has the “oven spring” and you will get a tall muffin.

Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour. Store the muffins in an air tight container. The muffins will last up to 2-3 days.

Dry Ingredients

• 100 grams wheat bran
• 100 grams whole wheat flour (atta)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon powder

Wet Ingredients

• 2 regular eggs
• 100 grams fine granulated sugar
• 1/2 teaspoon real vanilla extract
• 1/4 cup oil
• 1 teaspoon regular white vinegar
• 200 grams pitted dates
• 1 1/2 cups water

1. Preheat the oven for 20 minutes at 400F / 200C.
2. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.
3. Add in the baking powder, baking soda and cinnamon powder. Whisk all the ingredients well to combine. Set aside.
4. Take a seperate bowl and add in the eggs and sugar. Add in the vanilla extract, oil and regular white vinegar.
5. Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.
6. Add it to the wet ingredients. Whisk all the ingredients to combine.
7. Add the wet ingredients to the dry ingredients and gently mix to combine.
8. Scoop the batter in the muffin cups. I like to fill the batter all the way so it rises all the way. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes.
9. Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour.
10. Store the muffins in an air tight container. The muffins will last up to 2-3 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American