Japanese cabbage pancakes
 
Prep time
Cook time
Total time
 
Japanese cabbage pancakes, or okonomiyaki, are an easy and delicious appetizer or side dish, made with fresh cabbage and scallions.
Author:
Recipe type: Appetizer
Cuisine: Japanese
Serves: 8 pancakes
Ingredients
For the pancakes:
  • 3 eggs
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon sea salt
  • ¼ cup flour
  • 4 cups finely shredded cabbage
  • 2 scallions, thinly sliced
For the soy dipping sauce:
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. mirin
  • 1 Tbsp. water
  • 1 teaspoon sambal oelek or other hot chili sauce
  • ½ teaspoon sesame oil
  • ½ tsp. toasted sesame seeds
  • Canola oil for frying
Instructions
  1. In a medium bowl, whisk together the eggs, soy sauce, sesame oil and salt. Gradually whisk in the flour until the batter is smooth. Fold in the cabbage and scallions.
  2. To make the sauce, whisk together all of the ingredients in a small bowl. Set aside.
  3. Heat a couple tablespoons of oil in a large non-stick frying pan. When the oil is hot, add handfuls of the cabbage mixture (about ½ cup). Be sure to toss the cabbage again before adding it to the pan so you get some of the batter that has collected in the bottom of the bowl.
  4. As the pancakes cook, flatten them with the back of a spatula. When the bottom is golden, after about 3 minutes, flip them and brown the other side. Drain on paper towels. Repeat with remaining cabbage mixture.
  5. Serve immediately with the dipping sauce.
Recipe by white plate blank slate at https://whiteplateblankslate.com/japanese-cabbage-pancakes/