Cabbage Pancakes (Okonomiyaki)

40 mins
Serves 6
https://www.budgetbytes.com/savory-cabbage-pancakes-okonomiyaki/

Directions

  1. 1Remove any wilted leaves from the outside of the cabbage.
  2. 2Cut the cabbage into quarters and remove the core.
  3. 3Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage.
  4. 4Peel the carrot and shred it using a large-holed cheese grater.
  5. 5Slice the green onions.
  6. 6In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth.
  7. 7Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).
  8. 8Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
  9. 9Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat.
  10. 10Once hot, add 3/4 cup of the vegetable and batter mixture.
  11. 11Press the mixture down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick.
  12. 12Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks.
  13. 13Cook the pancake until golden brown on the bottom (3-5 minutes).
  14. 14Flip the pancake and cook until golden brown on the second side.
  15. 15Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat.
  16. 16Add more oil to the skillet as needed as you cook the pancakes.
  17. 17To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl.
  18. 18Drizzle the sriracha mayo over the pancakes just before serving.
  19. 19Follow with a sprinkle of sesame seeds and sliced green onion.

Ingredients

  • 2 extra large eggs
  • 0.5 cup water
  • 1.5 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 0.75 cup all-purpose flour
  • 4 cups shredded green cabbage
  • 1 carrot
  • 3 green onions
  • 2 Tbsp oil for frying
  • 0.25 cup mayonnaise
  • 2 Tbsp sriracha
  • 0.5 Tbsp sesame seeds
  • 2 green onions

Equipment

large bowlnon-stick or cast iron skilletcheese gratercoverfoil

Tips

  • This recipe is highly adaptable and great for using up various leftovers like kale, bean sprouts, radish, shredded broccoli or Brussels sprouts, zucchini, shrimp, canned salmon, shredded chicken, pork, or bacon.
  • The toppings are crucial for this recipe, similar to pizza. Suggested toppings include hoisin sauce, toasted seaweed snacks, a fried egg, bonito flakes, pickled ginger, kimchi, or sriracha mayo, sesame seeds, and sliced green onion.