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Okonomiyaki, a savory Japanese pancake, has captured the hearts and taste buds of food lovers around the world. Originating from Osaka, Okonomiyaki translates to “grilled as you like it,” reflecting its flexible nature and the ability to customize ingredients based on personal preferences. Traditionally, this dish combines a rich batter with various fillings, ranging from meats and seafood to vegetables, making it a beloved comfort food in Japan.

Carrot Okonomiyaki

Discover a flavorful twist on a Japanese classic with Carrot Okonomiyaki Delight! This savory pancake enhances traditional Okonomiyaki with the sweetness and vibrant color of carrots, making it not only delicious but also packed with nutrients. Perfect for various dietary preferences, this recipe is easy to customize. Enjoy the perfect balance of flavors, textures, and health benefits with every bite. Dive into this delightful culinary experience that brings a taste of Japan straight to your kitchen!
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Ingredients
  

2 medium-sized carrots, grated

1 cup all-purpose flour

1/2 cup water or dashi stock

2 large eggs

1/4 cup green onions, chopped

1/4 cup shredded cabbage

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

Cooking oil for frying

Okonomiyaki sauce (for drizzling)

Kewpie mayonnaise (for drizzling)

Bonito flakes (optional, for garnish)

Aonori (dried seaweed flakes, optional, for garnish)

Instructions
 

Prepare the Vegetables: Start by grating the carrots using a box grater or a food processor. Chop the green onions finely and thinly slice the cabbage. Set them all aside.

    Make the Batter: In a large mixing bowl, combine the all-purpose flour, water (or dashi stock), and eggs. Whisk until smooth and free of lumps. The batter should be thick but pourable; adjust the water or flour as needed.

      Add the Vegetables: Fold the grated carrots, green onions, and shredded cabbage into the batter. Add the soy sauce, sesame oil, and season with salt and pepper. Mix well until all the ingredients are evenly coated.

        Cook the Okonomiyaki: Heat a non-stick frying pan over medium heat and drizzle a little cooking oil. Use a ladle to pour half of the batter onto the pan, spreading it into a circle about 1 inch thick. Cook for approximately 3-4 minutes or until the bottom is golden brown.

          Flip and Finish: Carefully flip the okonomiyaki using a spatula. Cook the other side for another 3-4 minutes until it’s golden and cooked through. Transfer to a plate and repeat with the remaining batter.

            Dress and Serve: Drizzle okonomiyaki sauce and Kewpie mayonnaise over the top of the cooked okonomiyaki. If desired, sprinkle bonito flakes and aonori for added flavor and presentation. Slice into wedges and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2-4