Your new favourite Friday night dinner: Mushroom Okonomiyaki

Name: Mushroom Okonomiyaki
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp neutral oil (vegetable or rice bran); 150g mushrooms (king oyster, shiitake, or Swiss brown), finely chopped; 2 cups finely shredded Wombok; 2 eggs; ½ cup all-purpose flour; 1 tbsp cornflour; 1 tsp sesame oil; 1 tbsp soy sauce; Pinch of salt; 2 spring onions, finely sliced; Kewpie mayo, to drizzle; Okonomiyaki or tonkatsu-style sauce (or DIY with ketchup + soy + Worcestershire); Toasted sesame seeds, coriander &amp; extra spring onion to garnish

by Crumble Cookware

A golden, veggie-packed pancake with serious flavour - made effortlessly in our Ceramic Deep Fry Pan.

If you're after something cozy, quick and and satisfying, this Mushroom Okonomiyaki is going to be your new obsession. Inspired by the beloved Japanese street food classic, this version amps up the umami with sautéed mushrooms and fresh cabbage, all folded into a savoury pancake batter and pan-fried to golden perfection.

It's hearty enough to satisfy, easy enough for a weeknight, and you'll love how endlessly adaptable it is (hint: the perfect fridge clear-out vessel).

Mushroom Okonomiyaki

Crumble Cookware

Rated 5.0 stars by 1 users

Author:

Crumble Cookware

Servings

Cook Time

30 minutes

Ingredients

2 tbsp neutral oil (vegetable or rice bran)
150g mushrooms (king oyster, shiitake, or Swiss brown), finely chopped
2 cups finely shredded Wombok
2 eggs
½ cup all-purpose flour
1 tbsp cornflour
1 tsp sesame oil
1 tbsp soy sauce
Pinch of salt
2 spring onions, finely sliced
Kewpie mayo, to drizzle
Okonomiyaki or tonkatsu-style sauce (or DIY with ketchup + soy + Worcestershire)
Toasted sesame seeds, coriander & extra spring onion to garnish

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Directions

Cook the mushrooms - Heat 1 tablespoon of oil in your Crumble Deep Ceramic Fry Pan over medium heat. Add the chopped mushrooms and cook until browned and tender, about 3 to 4 minutes. Set aside to cool slightly.
Make the batter - In a large mixing bowl, combine eggs, flour, cornflour, soy sauce, sesame oil, and a pinch of salt. Whisk until smooth. Stir in wombok, mushrooms, and most of the spring onion (save some for garnish). Mix until everything is well coated.
Pan-fry the okonomiyaki - Wipe the pan clean and heat the remaining oil. Pour in the batter and press gently to form a thick, round pancake. Cook for about 5 minutes on the first side, until golden brown and firm underneath. Carefully flip and cook for another 4-5 minutes, until the centre is cooked through and both sides are crispy.
Top and serve - Slide onto a plate and finish with generous swirls of kewpie mayo and your sauce of choice. Scatter with sesame seeds and reserved spring onion. Serve warm, slice like a pizza, and enjoy!

Recipe Video

Recipe Note

Why we love this recipe:

This recipe is everything we want in a weeknight dinner: low effort, minimal dishes and full of texture and flavour. The shredded wombok keeps things light, the mushrooms bring richness, and the Ceramic Deep Fry Pan's naturally non-stick surface gives you that crisp, golden crust without needed loads of oil.

Not to mention, it's a fantastic base to build from; throw in grated carrot, swap mushrooms for prawns or tofu, or add a dash of chilli oil for heat. However you spin it, it's bound to become a new favourite.

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