OKONOMIYAKI Oven baked (Japanese cabbage pancake)

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OKONOMIYAKI

350°f 30 minutes to bake or eggs spring back

  • 8 large eggs (can take out yolks to reduce cholesterol but add more egg whites)

  • 2 tbsp soy sauce or Tamari 
  • 1/2 tsp sesame oil

  • 130 g /1 cup rice flour or combo of potato starch or ap flour if you don’t have the others. 

  • ½ tsp baking powder

    • Half a small white cabbage (3-4 cups) 
  • 3 carrots grated 
  • 4 spring onions minced 
  • 3 tbsp of finely shredded nori seaweed 

  • Optional: 
  • - zucchini shredded squeezed to remove water 
  • - sweet potato shredded 
  • - spinach fresh chopped 
  • - sautéed mushrooms 

BATTER: 
Whip the eggs and add the soy sauce, sesame oil flour and baking powder and stir to combine  

MAKE: 
Prep the veggies and then add them to the batter and stir to combine. 

BAKE:
350°F 30 minutes 
Line a baking sheet with parchment paper and spread the mixture evenly over the pan. 
Sprinkle with sesame seeds or other appropriate toppings and bake 30 minutes. Make sure the eggs have set and spring back. 

Serving with cold tofu with a soy- sriracha sauce 
Smashed cucumbers 
Steamed broccoli 


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