Description
Enjoy these delicious Japanese-style zucchini pancakes, a savory and umami-rich dish perfect for any meal. This recipe combines fresh zucchini with classic Japanese flavors for a unique and satisfying experience.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1/4 cup all-purpose flour
- 1/4 cup dashi powder
- 1 large egg
- 2 green onions, thinly sliced
- 2 tablespoons chopped pickled ginger
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Vegetable oil for frying
- Optional toppings: okonomiyaki sauce, Japanese mayonnaise, katsuobushi (bonito flakes), aonori (seaweed flakes)
Instructions
- In a bowl, combine the grated zucchini and flour. Mix well.
- Add the dashi powder, egg, green onions, pickled ginger, miso paste, soy sauce, and sesame oil to the zucchini mixture. Stir until just combined. Do not overmix.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Pour approximately 1/4 cup of the batter into the skillet for each pancake. Flatten gently with a spatula.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil as needed.
- Serve the Japanese zucchini pancakes hot, with your favorite toppings.
Notes
- For a crispier pancake, ensure your skillet is hot before adding the batter.
- You can add other finely chopped vegetables like cabbage or carrots to the batter for extra texture.
- Adjust the amount of miso paste and soy sauce to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
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