Okonomiyaki (cabbage pancake)
Based on the classic Japanese dish, okonomiyaki is a savoury cabbage pancake. Hot tip: - Feel free to substitute 1 cup of cabbage with any combination of other vegetables you have on hand (ex. grated carrot, thinly sliced snap peas, chopped kale, frozen peas) - mayonnaise is also a delicious and commonly used topping - If you like a little spice top with some sriracha
Make Sauce
01
| 3 Tbsp. | ketchup |
| 2 tsp. | tamari or soy sauce |
| 1 tsp. | maple syrup |
Mix ingredients together in a small bowl.
Slice Cabbage
02
| 3 cup | cabbage about 1/4 med head |
Thinly slice cabbage (or prepare other vegetables you are using).
Make Batter
03
| 1 cup | flour |
| 0.5 tsp. | baking powder |
| 0.25 tsp. | salt |
| 0.75 cup | water |
| 1 | egg |
Combine flour, baking powder and salt in a medium sized bowl.
In a small bowl or measuring cup whisk together water and egg. Add to dry ingredients and stir to combine.
Fold in cabbage (or other vegetables you are using).
Cook Okonomiyaki
04
| 0.25 cup | oil |
Heat 2 tablespoons oil in a large frying pan over medium heat.
Spoon batter to form pancakes (any size you like - recipe will make about 5 4" pancakes, but you can also divide batter in half and make 2 large pancakes). Flatten to about 1/2” thickness.
Cook 4-5 minutes, flip and cook another 4-5 minutes, until golden brown and cooked through. Add more oil between batches or if pan is dry.
Serve
05
| 3 | green onion |
| 1 package | seaweed snacks about 5g, optional |
| sesame seeds |
Thinly slice green onions. Use scissors to cut seaweed into small strips.
Top pancakes with sauce, green onions, seaweed strips and sesame seeds.