Japanese Vegetable Pancakes (Okonomiyaki) Recipe

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Japanese Vegetable Pancakes (Okonomiyaki)
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  1. While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
  2. When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
  3. For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.81 Kcal (1318 kJ)
Calories from fat 208.29 Kcal
% Daily Value*
Total Fat 23.14g 36%
Cholesterol 58.54mg 20%
Sodium 788.67mg 33%
Potassium 188.95mg 4%
Total Carbs 21.83g 7%
Sugars 2.39g 10%
Dietary Fiber 3.14g 13%
Protein 5.72g 11%
Vitamin C 17.1mg 28%
Iron 1.6mg 9%
Calcium 71mg 7%
Amount Per 100 g
Calories 251.38 Kcal (1052 kJ)
Calories from fat 166.32 Kcal
% Daily Value*
Total Fat 18.48g 36%
Cholesterol 46.74mg 20%
Sodium 629.76mg 33%
Potassium 150.88mg 4%
Total Carbs 17.43g 7%
Sugars 1.91g 10%
Dietary Fiber 2.51g 13%
Protein 4.57g 11%
Vitamin C 13.6mg 28%
Iron 1.3mg 9%
Calcium 56.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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