Savory cabbage pancakes, also known as Okonomiyaki in Japanese cuisine, are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. Here’s a recipe to make okonomiyaki:
Ingredients
• 2 extra large eggs
• ½ cup water
• 1.5 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• ¾ to 1 cup of flour
• 4-5 cups shredded green cabbage
• 1 carrot
• 3 green onions
• 2 Tbsp oil for frying
Toppings
• ¼ cup mayonnaise
• 2 Tbsp sriracha sauce
• ½ Tbsp sesame seeds
• 2 green onions
Preparation
• Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core.
• Thinly slice or shred half of the cabbage, or until you have 4-5 cups of shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
• In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter (about ¾ to 1 cup total flour).
• Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in the batter.
• Heat ½ Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add ¾ cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and ½ inch thick.
Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover them with foil to keep them warm until ready to eat.
• Add more oil to the skillet as needed as you cook the pancakes.
• To prepare the sriracha mayo, mix ¼ cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed by a sprinkle of sesame seeds and sliced green onion.
