Okonomiyaki is a traditional Japanese pancake that literally translates into “fried stuff you like”. It’s usually made with flour eggs, cabbage and pork or seafood, and is absolutely delicious. Okonomiyaki was a regular dish my husband and I would order at our fav Japanese restaurant Mushashi (pre kids), and it will always have a warm eggy place in my heart.
This is my version – Economyaki which literally mean “stuff languishing at bottom of fridge”. It’s cheap, healthy, super quick and uses up all the vegetables you may be inclined to bin because they’re looking a tad wilty.
So I can use…..anything?
That’s right – anything. I made mine with pumpkin, zucchini and cauliflower, but in economyaki there are no hard and fast rules.
Use what you have lying around – left over meat or steamed vegetables, whack a slice of bacon on top if you’re the carnivorous type (nitrate free of course 😉 or, if you want to go the traditional route, add some shredded cabbage. Just make sure you use about 2 cups of grated vegetables as per the recipe below.
Okonomiyaki is usually topped with a sweet barbecue like sauce, mayonnaise and bonito flakes. If you’re feeling a bit saucy, I found some recipes for some “traditional’ okonomiyaki sauce, see here.
Okonomiyaki mayonnaise however, is full of msg and canola oil so I would steer clear.
I would use either a good quality store bought mayo or make your own. It won’t be as sweet and runny as the store bought kind, but it will be much healthier.
I’ve included a good recipe here.
I personally like mine topped with some extra salad, herbs and fermented vegetables. It gives the pancakes an extra nutritional boost and is just plain delicious.
Now let’s get frugal!
- 2 cups of grated vegetables (I used pumpkin, zucchini and cauliflower)
- 1/2 onion fried in ghee
- 2 eggs
- 1/2 cup plain flour (I used spelt)
- Salt and pepper
- 1 tbs extra ghee
- Combine vegetables, onion and flour in a large bowl. Season with salt and pepper.
- Whisk eggs and combine with vegetables. Melt extra ghee in a large frypan over medium high heat. Shape into patties and fry on both sides until golden brown.
- Serve how you like (I’m looking forward to my next batch with some fermented daikon from our garden).
Now… the real question is can you come up with a more witty name for this than Economyaki? I doubt it. I was pretty happy with that one.