Spinach and Egg Okonomiyaki
A savory Japanese pancake with eggs, spinach, and bell peppers.
Ingredients
- 2 Eggs
- 1 cup, chopped Spinach
- 1/2 cup, thinly sliced Mini Bell Peppers
- 1/2 cup All-Purpose Flour
- 1/4 cup Water
- 1 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
- to taste Okonomiyaki Sauce
- to taste Mayonnaise
- to taste Dried Seaweed Flakes (Aonori)
- 1/4 cup Bonito Flakes
Instructions
- In a bowl, whisk together the flour, water, eggs, and soy sauce until smooth. For a lighter texture, use cake flour instead of all-purpose flour.
- Add chopped spinach and sliced bell peppers to the batter and mix well.
- Heat vegetable oil in a large skillet or griddle over medium heat.
- Pour half of the batter into the skillet and spread it into a round shape. Aim for about 1/4 inch thickness.
- Cook for 5-7 minutes per side, or until golden brown and cooked through. Flip carefully to avoid breaking the pancake.
- Repeat with the remaining batter.
- Top each pancake with okonomiyaki sauce, mayonnaise, bonito flakes, and dried seaweed flakes.
- Serve warm. Consider adding pickled ginger on the side for a tangy complement.
Cuisine: Japanese
Suitability: vegetarian
Prep Time: 15 mins
Cook Time: 20 mins
Serving Size: 2
Meal Type: lunch