Okonomiyaki, known around the world as "Japanese Pancakes," are as fun to eat as they are to make. With "okonomi" translating to "what you like" and "yaki" meaning "grilled," the possibilities are indeed endless and as creative as you are. I've tried many different types of okonomiyaki in various Japanese restaurants around New York City, but when I made my own at home I decided to take a less traditional, healthier and veggie-friendly approach.
I've made these a few times with what I had on hand, so feel free to substitute scallions and onions for big, bright leeks, or turnips with potatoes, and kale with your favorite leafy green.
Be sure not to skimp on the cabbage, though, because cabbage is the mainstay ingredient for Japanese pancakes and mustn't be overlooked. Leave out the cabbage and you basically have latkes! Finish the pancakes with a drizzle of spicy miso mayo, cilantro and a sprinkle of bonito flakes or dashi, and voilà! Say Ohayou to okonomiyaki, a savory treat you can enjoy for breakfast, lunch or any time of day. Kampai!
Okonomiyaki with Turnip, Kale and Spicy Miso Mayo
Ingredients for Okonomiyaki