Okonomiyaki is the perfect way to transform all sorts of leftovers into something delicious – after all, that’s what it’s designed for… Okonomi means ‘anything you want’ and yaki means ‘grilled’ – its an omelette/pancake that’s packed with anything you want!
Our Leftovers Okonomiyaki is entirely non-traditional but no less delicious. As the name says – you can use literally anything you want, so treat this as a guide rather than a recipe!
Ingredients (serves 4)
For the Pancakes
1 Knob of Ginger (peeled & sliced)
2 Cloves of Garlic (peeled & sliced)
3 Spring Onions (sliced – use normal if needed)
About three handfuls of leftovers chopped into small chunks. Think cabbage, peas, carrots, a few potatoes, turkey, kale, sprouts
Sesame Seeds (optional)
c. 50g of Flour (5 tablespoons)
3 whisked eggs
Oil for cooking
For Okonimyaki Sauce
A dash of Soy Sauce
1 tbsp of Worcestershire Sauce
3 tbsp of Ketchup
1 tbsp of Mayo
A large frying pan
A mixing bowl
Knife & chopping board
- Gently fry the ginger, garlic & spring onions in a little oil for a few minutes until the onions are soft.
- While they’re cooking, get all your leftovers into a large mixing bowl. Make sure everything is chopped / broken into small chunks or strips.
- When the onions are soft, add them to the leftovers, with the sesame seeds (optional).
- Add the whisked eggs and about a tablespoon of soy sauce and mix everything together.
- Add the flour bit by bit to form a thick, chunky batter. You want the leftovers to stick to themselves.
- Heat your frying pan to medium and add a little oil. Scoop about a palmful of batter into it and flatten with a spatula. Cook until golden on one side (about three minutes) and flip to cook the other side.
- Repeat in batches until you’ve done all the batter.
- Mix the sauce ingredients together and top your pancakes to serve. You can also add things like chopped nori seaweed or dried bonito flakes for authenticity.