Cabbage Pancakes (Okonomiyaki)

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized.

The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.

 

Yields about 14 4-5 inch pancakes.

 

Variations:

  • Add radish or turnip greens if you’re short on cabbage or just want some more color
  • For the sauce, use whatever chili sauce you prefer, or eliminate it for less heat

 

4 large eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 – 11/2 teaspoon sea salt (it takes a lot of salt—taste the first pancake you make and add more salt to the remaining batter if they’re a little bland)

1/3 cup all purpose flour

about 6 cups green or savoy cabbage, very finely sliced (you can also pulse wedges in the food processor briefly but you don’t want it too fine or the batter will get watery and not be as good)

1 bunch green onions, trimmed and thinly sliced (greens and all) or 1/4 of an onion, minced

Sunflower, coconut or peanut oil for frying

1-2 tablespoon toasted sesame seeds (optional)

 

Sauce:

Scant ½ cup mayonnaise or plain Greek yogurt

Scant 2 tablespoons soy sauce

1 tablespoon Sriracha or other chili sauce (or less if you don’t like much spice)

 

Whisk the first set of ingredients together for your sauce. Set aside while you make the pancakes.

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions and greens, if using.

 

Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.

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