Delicious Japanese Egg Pancakes

Introducing a delicious Japanese Egg Pancake recipe, also known as “Okonomiyaki”! Made with a savory batter of eggs and flour, this dish is a staple in Japanese cuisine. Top with your choice of meats, vegetables, and sauces, it’s a versatile and satisfying meal that’s easy to make at home.

For the pancakes

12 large eggs
1 tsp salt
½ tsp pepper
1 Tbsp vegetable oil

For the filling

1 Tbsp vegetable oil
2 cloves garlic, peeled and crushed
1 lb baby spinach
4 green onions, sliced
1 cup diced daikon radish
1 Tbsp rice vinegar
1/4 tsp salt
1/4 tsp pepper

For the salad

2 cups microgreens
2 tsp bottled shiitake-sesame vinaigrette (such as Annie's) or ponzu sauce


For pancakes, beat eggs, salt, and pepper in a large bowl; set aside.
For filling, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant and starting to brown, about 1 minute. Remove garlic from pan and discard. Raise heat to high. Add spinach and cook just until barely wilted, 1 to 2 minutes. Remove from heat; drain any liquid from pan. Stir in green onions, daikon, vinegar, salt, and pepper; set aside.
To cook pancakes, heat oil in a 12-inch nonstick square griddle pan over medium-low heat. Swirl to coat. Pour half of the egg batter into pan and quickly tilt and swirl it in all directions to coat the bottom of the griddle evenly. When edges are dry and middle is just set but still glossy, about 1 minute, remove the pan from the heat.
Spread half of the spinach mixture over the pancake. Loosen bottom edge of the pancake and, using two spatulas or chopsticks, carefully roll up. Transfer to a cutting board. Repeat with remaining egg batter and filling.
In a medium bowl, toss microgreens with vinaigrette. Cut each roll into 8 slices.
Arrange 4 slices on each of the serving plates. Top with dressed microgreens.