There had been a large Zucchini in the fridge for a while, and I had to use it sooner. I decided to make Okonomiyaki using it. It turned out the softest and fluffiest Okonomiyaki I ever cooked. I added Edamame, but you can add Prawns, Squid, Bacon, Ham, etc. Pan-frying would be a quick and energy saving method, but oven-baking is also good if you cook a larger amount.


2 Servings


1 large Zucchini *about 300g
1 Spring Onion *finely chopped
1/2 cup Edamame Beans *thawed if frozen
1/4 cup shredded Tasty Cheese OR Pizza Mix
1/2 cup Self-Raising Flour
1/2 cup Water
1 Egg
1/8 teaspoon Salt
1/8 teaspoon Dashi Power *optional
Oil for cooking

Okonomiyaki Sauce
Japanese Mayonnaise
Aonori *optional

  1. In a mixing bowl, combine Flour, Water, Egg, Salt and Dashi Powder to make batter.
  2. Slice Zucchini into thin strips, but not too thin, and add to the bowl. Add all other ingredients and mix well.
  3. Oil a barbecue hotplate or a frying pan and pour the Zucchini mixture to form a large pancake. *Note: You might prefer cooking 2 small pancakes.
  4. Cover with a lid and cook over medium low heat for 5 minutes. Flip the pancake over using a large plate, cover with the lid, and cook for 5 minutes until Zucchini mixture is cooked. You may turn the pancake over a few times while cooking.
  5. *Note: If you wish to bake it in the oven, bake at 220°C for 15 to 20 minutes or until cooked.
  6. Place the pancake on a plate, dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori.