Tokyo Potato Okonomiyaki
A savory Japanese-inspired pancake made with shredded potatoes, rice, and eggs, with a crispy exterior and fluffy interior.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
Ingredients
- 2mediumpotatoes, shredded
- 1cupcooked rice
- 3eggs, beaten
- 1/4cupall-purpose flour
- 1tspbaking powder
- 2tbspsoy sauce
- 1tbspsesame oil
- 2tbspgreen onions, chopped
- 1/4cupbonito flakes (optional)
- 2tbspJapanese mayonnaise (optional)
Step-by-Step
- 1
Shred the potatoes using a box grater or food processor. Squeeze out any excess moisture from the shredded potatoes.
5m - 2
In a large bowl, combine the shredded potatoes, cooked rice, beaten eggs, all-purpose flour, baking powder, soy sauce, and sesame oil. Mix well until the ingredients are evenly distributed.
5m - 3
Heat a large non-stick skillet or griddle over medium-high heat. Scoop about 1/2 cup of the potato mixture and gently spread it into a round pancake shape.
3mmedium-high heat - 4
Cook the okonomiyaki for 3-4 minutes per side, or until the edges are crispy and the center is cooked through. Flip carefully with a spatula.
7mmedium-high heat - 5
Repeat the process with the remaining potato mixture, making 4 okonomiyaki in total.
5m - 6
Serve the okonomiyaki hot, garnished with chopped green onions, bonito flakes (if using), and a drizzle of Japanese mayonnaise (if using).
5m