Okonomiyaki is often described as a Japanese Pancake usually made with cabbage and a flour based batter.
In Japan there are restaurants that actually specialize in this savoury treat.
My humble spinach version makes no claims about replicating the original. So if you’re a purist, better skip ahead to the next recipe.
The idea is super simple, we use eggs, frozen spinach and sesame seeds to form the basis of our ‘pancake’. But rather than cook it in a pan, I prefer to set and forget in a hot oven.
Then it’s a matter of drizzling over some mayo and topping it with a savory sprinkle (or just more sesame seeds) and dinner (or lunch) is ready.
I’m always so thankful when this is on my plan of ‘things to eat today’.
- 3 eggs
- 250 g frozen spinach defrosted
- 2 tablespoons sesame seeds
- pinch salt
- 1-2 tablespoons mayonnaise
- 1 tablespoon sesame seeds or furikake, to serve
- Crank your oven to its highest setting.
- Line a large baking tray with paper and drizzle on some oil to stop your Okonomiyaki from sticking.
- Squeeze the spinach to remove any excess moisture then mix the eggs, spinach, sesame seeds and a pinch of salt in a small bowl. Pour the mixture onto the tray into two lumps then smooth it with a spoon to create 2 circles about 16cm (6in) diameter.
- Pop the Okonomiyaki in the oven (don't wait for it to fully preheat) and set your timer for 10 minutes.
- When the timer goes the Okonomiyaki should be firm in the middle. If it's still a little runny, give it a few more minutes.
- Stack your Okonomiyaki on a plate. Drizzle over mayonnaise and sprinkle with extra sesame seeds or furikake (pictured).
NET CARBS 6g/100g
Variations & Substitutions for Spinach Okonomiyaki
plan-B (pantry) – this IS a pantry meal :)
different sprinkle – furikake is a Japanese seaweed and sesame seed sprinkle that has so much flavour – you’ll need to get it from a Japanese store or online but it’s worth tracking down. The pancake is also great with other flavours like tabasco or other hot sauce. And you can get an okonomiyaki sauce that is like a Japanese sweet BBQ sauce that would work. I’ve also chopped up nori sheets (seaweed) with lots of success. If you want something more spicy Shcihimi Togarashi (another Japanese sprinkle) is heavenly here.
egg-free – the egg is really critical for this one. Although possibly you could make something similar with firm tofu by pureeing the tofu with the spinach – let me know if you try it!
more substantial (carb lovers) – slice and serve with steamed rice.
more substantial (low carb) – more mayo. Great with some avocado smashed on top. Or roast walnuts.
different vegetables – any cooked or frozen greens will work. I also have a cabbage version.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
frozen spinach defrosted – will keep for months in the freezer.
sesame seeds / salt / sesame seeds or furikake – keep them in the pantry.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
Problem Solving Guide
bland – more salt!
too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help. Or more mayo.
no oven – you can cook the mixture in a frying pan on a medium high heat – either in one batch to make a thicker more frittata-like cake or divide the batter into two batches to cook one at a time.
Yes! Just cook as per the recipe but keep the mayo and sprinkle separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, either have it cold from the fridge or at room temperature or warm it gently for a few minutes in the oven before topping with the mayo and sprinkle.
More Recipes like Spinach Okonomiyaki
- Okonomiyaki (Japanese Cabbage ‘Pancake’)
- Gorgeous Greens Tart
- Easy Spinach & Feta Frittata
- Flavour Explosion Scrambled Eggs (bacon scrambled eggs)
- Plan-B Spinach & Eggs