Okonomiyaki-Cabbage Pancakes
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Ingredients

  • 2 lg eggs
  • ½ -3/4 cup water or dashi (Japanese broth mix)
  • 1-2 Tbsp. soy sauce
  • 1Tbsp.toasted sesame oil
  • ¾ - 1 cup all purpose flour
  • 4-5 cups shredded green cabbage (*napa is fine too)
  • 1 carrot, shredded
  • 3 green onions, sliced
  • 2 Tbsp. oil for frying
  • * make sure you squeeze all the water out of Napa cabbage before mixing it into batter using a tea towel to wring out moisture
recipe by STIR Cooking School

Instructions

In a large bowl, whisk together eggs, water or dashi, soy sauce, and sesame oil until smooth. Whisk in flour ¼ cup at a time until you have a thick smooth batter.

Add the cabbage, carrots, and green onion and mix well.

Heat oil in cast iron or non-stick skillet on medium.

Once hot, add ¾ cup of the batter per pancake. Press down to form a circle and place lid on to steam. Once golden brown(3-5min) flip the pancake and cook on the other side. Place on plate and cover until all pancakes are done.

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http://stircookingschool.ca/2020/04/okonomiyaki-cabbage-pancakes/

These tasty hearty pancakes make a delicious snack or as a main course pancake bar and let everyone customize their pancake with protein and toppings

Makes 4-6 large pancakes

Protein Options
-any protein works for going in or on the pancake (shrimp, tuna, salmon, shredded chicken)
-the traditional recipe calls for pork hock which is cooked on one side of the pancake in strips.

Sauces
Sriracha Mayo
Mix ¼ cup Japanese or regular mayo with 1-2 sriracha sauce

Okonomiyaki sauce
1 tbsp sugar
2 Tbsp oyster sauce
4 tbsp tomato sauce or ketchup
3 ½ Tbsp Worcestershire sauce
Mix together in a small bowl

You can pile toppings of your choice on the pancakes and pass the sauces:
i.e. Sesame seeds, green onions, stir fry veggies, seaweed strips, beansprouts, corn, garlic, shiitake mushrooms, kimchi, pickled ginger, crispy tofu, seafood or cooked fish or chicken of your choice.