Japanese vegetable pancakes

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Results 1-20

• khitajrah

  26 June 2009

  khitajrah rated and commented on this recipe

  

  These were not very nice at all. They were quite flavourless and not worth the effort making them.

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• Ella Roberta Noyes

  09 July 2009

  Ella Roberta Noyes commented on this recipe

  We have hae this meal twice and enjoyed it. It is easy to make and my husband, who likes flavourful food, asked for it again. I lost the recipe and had to e-mail Olive to get it again so a thumbs up from us.

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• CloClo

  13 July 2009

  CloClo rated this recipe

  

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• Jenna

  16 July 2010

  Jenna commented on this recipe

  the japanese name is okonomiyaki

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• astroboy

  07 October 2010

  astroboy rated and commented on this recipe

  

  I initially thought I didn't make enough batter even after measuring things out correctly, but it all works fine! Mind you if you have a very large sweet potato you may need to make a bit more. Also, in regards to flavour, don't worry too much on the previous post, it has plenty although I can understand those used to strong asian recipes may disagree.

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• SAB77

  02 November 2010

  SAB77 commented on this recipe

  This indeed looks like Okonomiyaki, although that is served with Okomiyaki sause (a thick worcestershire-type sauce), Japanese mayonaise, ao nori (dried seaweed) and bonito flakes, which makes it very tasteful! I usually mix in chopped shrimps and fish balls (Asian shop) in the batter.

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• Jasminebro

  07 December 2010

  Jasminebro rated and commented on this recipe

  

  Pancakes were ok, but I found the sauce really sticky and cloying - sure the 1 tablespoon of tomato puree must be a mistake? I had to throw mine away and eat them with Thai sweet chilli sauce - and I never ever throw food away! Would make again but add chopped chillis to the pancake, and make a lighter vinegar and chilli sauce to go with it.

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• avrile14

  01 March 2011

  avrile14 commented on this recipe

  I added finely chopped baby spinach, chilli and sweet corn instead of sweet potato and beansprouts as the boyfriend wasn't too keen on sweet potato; and water instead of milk. The second time round, I added a handful of chopped cooked prawn which improved the flavour. Didn't bother making the sauce and we ate it with sweet chilli mayo.

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• frozenpixie

  25 May 2011

  frozenpixie rated and commented on this recipe

  

  I made these a few times sans dipping-sauce, and I can't understand why some of the ratings are so low, unless it's because they don't have a very 'oriental' flavour. I thought they were an easy, tasty and filling supper, and a great way to use up left over veg - I used finely sliced courgette, mushroom and shallot, which worked very nicely. Definitely something I'd make again.

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• Rebecca

  03 June 2011

  Rebecca commented on this recipe

  These were great! My mum keeps on making them over and over again and we're still not bored :)

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• Xander

  18 June 2011

  Xander rated and commented on this recipe

  

  Made these last night. i suggest adding another egg to help them to bind better. Use a mix of green & red chillies to help with flavour and add lots of cracked black pepper. Also, when frying only put small thinnish layers into the pan and use a little bit extra oil. we had ours with chilli rice and mango chutney - yum! yum!

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• Josephine

  30 June 2011

  Josephine rated and commented on this recipe

  

  we're vegetarians in my family ! and we loved them, the oringal recipe is great, simple and tasty. i ate them plain with soy sauce and it was great ! i recomend them.

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• Karolinka

  11 July 2011

  Karolinka rated this recipe

  

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• tseri26

  17 August 2011

  tseri26 rated and commented on this recipe

  

  Will definitely make this again. As advised by previous comments, I put courgette instead of beansprouts and also added cooked prawns to add more taste to it.

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• Helen

  18 August 2011

  Helen rated and commented on this recipe

  

  Made this meal for my husband and he really enjoyed it. Didn't bother with the sauce as didn't have all the ingredients in the cupboard! Mine look a bit more 'pancakey' than the photo but tasted very good. Reminded us of our trips to Asia.....

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• carl2990

  04 September 2011

  carl2990 commented on this recipe

  nice and easy! can throw in any veg you want, the dipping sauce is what makes them though

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• carl2990

  04 September 2011

  carl2990 rated and commented on this recipe

  

  nice and easy! can throw in any veg you want, the dipping sauce is what makes them though

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• Website Marketing

  08 September 2011

  Website Marketing commented on this recipe

  This is a modified version of an Okonomiyaki - a mouthwatering Japanese cabbage and ginger pancake. Google it - it will be a thousand times better than this one and it's really easy, stores well for lunches, is cheap, quick and AWESOME.

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• enigma

  13 October 2011

  enigma rated and commented on this recipe

  

  Looks interesting but actually uninspiring and boring for me personally. Hated it, put them in the bin. Real shame.

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• bielka

  17 January 2012

  bielka rated this recipe

  

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http://www.bbcgoodfood.com/recipes/11281/

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Ingredients

• 50g plain flour
• 2 eggs , separated
• 2 tbsp milk
• 4 spring onions , cut into 3cm lengths (keep some to decorate)
• 50g beansprouts
• 1 sweet potato , peeled and shredded

DIPPING SAUCE

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tbsp tomato purée
• 1 red chilli , cut into thin slices (keep some to decorate)
• 1 tbsp sesame seeds

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Vegetarian, Low-fat

Ingredients

• 50g plain flour
• 2 eggs , separated
• 2 tbsp milk
• 4 spring onions , cut into 3cm lengths (keep some to decorate)
• 50g beansprouts
• 1 sweet potato , peeled and shredded

DIPPING SAUCE

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tbsp tomato purée
• 1 red chilli , cut into thin slices (keep some to decorate)
• 1 tbsp sesame seeds

Per serving

320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96 g

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