Green Okonomiyaki

Any egg free alternatives out there?

For okonomiyaki sauce in a pinch we mix Worcestershire sauce and ketchup. For vegetarians one could substitute kombu dashi powder or dried shiitake powder instead of the Hondashi. If you can find aosa or aonori instead of shredded nori it adds more of the taste of the ocean and is the traditional garnish.

Another way to flip a pancake/okonomiyaki/pa-jeon/frittata: using a silicon spatula, slide the pancake out of the pan, face up, on a large plate (not too heavy). Place your skillet upside down over the plate. Using both hands, covered with potholders or insulated gloves, grip the pan and plate and flip so that the uncooked surface lands on the surface of the pan. Remove the plate, return to the stove and finish cooking on side 2.

I couldn't believe how easy (and quick!) and delicious this was! I thought for sure I'd screw up the flipping/browning/etc. But it came out perfect on the first try. We didn't have the specialty ingredients, so we just used water for dashi and approximated some drizzling sauces. Will be making again!

Followed the recipe exactly. Ended up with a pan full of floury, slushy/watery mess. Not sure what went wrong. The recipe does not mention whether the pan should be covered - maybe that was my mistake: I did cover it.

I would recommend adding less salt because I had to add more flour and vegetables to my batter to offset the saltiness from the test pancake I made. But overall I would definitely recommend trying this!

Very tasty, and a great way to use up all of those greens we get in our CSA box, such as mizuna. Sometimes we add extra protein by browning some ground turkey or ground pork and adding that into the mix. We also typically make smaller okonomiyaki (aprox 4" in diameter) since they take less time to cook and we're always short on time.

I’ve made this many times and it’s delicious. I haven’t made it in a while since we have small kids and it’s too time consuming to cook all the pancakes. We went rogue tonight and tried to cook it like a frittata and it worked very well! It was slightly less crispy since it didn’t get flipped but it was still great. I cooked the vegetables first until mostly done in 1-2 tablespoons of oil, then added the batter and cooked it for 10 minutes at 400 in a 12 inch pan in the oven.

This was so watery! Did anyone make this exactly and it wasn’t watery? After I made I I realized with the kosher salt, I should have strained before mixing with the flour/eggs, it like I do with latke batter. Delicious but way too watery

Very salty. Reduce the recipe amount and adjust later.

Followed the recipe and got ... not a pancake, but something very mushy, very salty. What is the point of all that water? In truth, it was a mess.

Based on other suggestions, I upped the egg count to 5 and lowered the water to approximately 1/3 cup. For the water I used what had drained off salted zucchini and didn't use additional salt in mixture. Same amount of flour; exchanged fava tops for the spinach. I put a lid over the pan to ensure it would cook through. End result was less like a Japanese pancake, not nearly a fritatta, but filling and delicious. Thank you Cassiadk for awesome okonomiyaki sauce recipe in Notes!

I grew up in a Japanese household. I’m accustomed to cabbage only…spinach and zucchini will make this watery if you don’t squeeze out the moisture thoroughly. We added chopped shrimp and folded it into the cabbage mixture. It’s ok to press the pancake down gently. It keeps the structure together.

Multiplied the eggs, flour, baking soda, salt by 1.5 to increase the batter portion of the recipe so that there was enough to adequately coat all the greens and create an actual pancake. It was amazing! So good that I am going to buy more greens so I can make it again this week. Could not believe how tasty the kewpie mayonnaise was and how different it is from regular (high quality) mayonnaise.