cabbage pancake

Okonomiyaki recipe : savory Japanese cabbage pancakes with bacon, served with homemade okonomiyaki sauce and Japanese mayonnaise.

Okonomiyaki – Japanese Cabbage Pancakes 

Japanese Mayonnaise:

mayonnaise

rice vinegar

sugar

Okonomiyaki Sauce:

oyster sauce

ketchup

Worcestershire sauce

Okonomiyaki:

450 g/ 1 lb/ 5 cups shredded cabbage

g/ 1.8 oz/ 1 cup shredded carrots

spring onions, divided

eggs

ml/ 4.2 fl.oz/ ½ cup dashi or water

soy sauce

salt

120 g/ 4.2 oz/ 1 cup all-purpose flour

200 g/ 7 oz thinly sliced bacon (See note)

vegetable oil

sesame seeds

Whisk together mayonnaise, rice vinegar, and sugar. Set...

Whisk together mayonnaise, rice vinegar, and sugar. Set aside.

Shred the cabbage and the carrots. Set aside.

Thinly slice the green onions. Set aside about...

Thinly slice the green onions. Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later.

In a large bowl, whisk together the eggs,...

In a large bowl, whisk together the eggs, dashi or water, soy sauce, and salt together. Slowly add the flour and whisk to obtain a thick, smooth batter.

Stir in the vegetables.

Cut the bacon slices in half.

Heat about ½ tablespoon of the oil in...

Heat about ½ tablespoon of the oil in a non-stick or cast iron pan.

Add about 1 cup of batter to the...

Add about 1 cup of batter to the pan and press with a spoon to form a circle of about 15 cm/ 6 inches diameter and about 1.2 cm/ ½ inch thick.

Cover the pancake with some bacon slices, as...

Cover the pancake with some bacon slices, as much as needed to cover the okonomiyaki, depends on the size of the bacon slices.

Cover the pan with a lid, this will...

Cover the pan with a lid, this will help the cabbage get soft.

Turn the heat a bit down, so that...

Turn the heat a bit down, so that the underside of the pancake doesn't get too dark. If you notice that after you have turned the first pancake, adjust the temperature again. The pancakes should be golden brown and not too dark.

Cook the pancake on the first side for...

Cook the pancake on the first side for 5 minutes until the bottom is golden brown. Flip with a spatula and cook, covered, for another 3-5 minutes or until golden brown.

It is preferable to use two pans when...

It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.

Place the cooked okonomiyaki on a plate and...

Place the cooked okonomiyaki on a plate and keep warm in the oven while you cook the rest. Add a little more oil to the pan before starting with each okonomiyaki.

When all the Japanese cabbage pancakes are cooked,...

When all the Japanese cabbage pancakes are cooked, brush them with okonomiyaki sauce. Drizzle with the Japanese mayonnaise. Sprinkle with the remaining green onions and with sesame seeds and serve.

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This recipe for Okonomiyaki ,or Japanese Cabbage Pancakes, is a gluten free and paleo version of a favorite. It's even Whole30 compliant!&nbsp;

Gluten Free Okonomiyaki (Japanese Cabbage Pancake)

Tablespoons coconut aminos

Tablespoon toasted sesame oil

fish sauce

almond flour

coconut flour

Tablespoons water*

shredded cabbage, (10 oz bag)

carrot, shredded

Tablespoons coconut oil

green onions

bacon

sriracha mayo

In a large bowl, combine the eggs, aminos,...

In a large bowl, combine the eggs, aminos, sesame oil, vinegar, and fish sauce and whisk until smooth. 

Add the salt, almond flour, and coconut flour...

Add the salt, almond flour, and coconut flour to the mixture and whisk again to combine. 

Add the water a tablespoon at a time,...

Add the water a tablespoon at a time, whisking after each addition. You're looking to thin the batter out a bit, but not to make it runny. Different almond flours and coconut flours absorb liquid differently - you may not need all 3 tablespoons! 

Add the shredded cabbage and carrot to the...

Add the shredded cabbage and carrot to the batter, and toss to combine and coat everything. If it still feels to dry, add a bit more water. 

Heat a nonstick skillet over medium-high heat and...

Heat a nonstick skillet over medium-high heat and add 1/2 tablespoon of the coconut oil to coat the pan. 

Scoop out 1/4 of the batter into the...

Scoop out 1/4 of the batter into the pan, and using the back of your scoop or a spatula, spread it out into a single layer. 

Cook 3-5 minutes, then flip and cook 2-3...

Cook 3-5 minutes, then flip and cook 2-3 minutes more or until browned and batter is cooked through. 

Serve topped with bacon, green onions, and sriracha...

Serve topped with bacon, green onions, and sriracha mayo, or with toppings of your choice - get creative! 

Okonomiyaki, or Japanese cabbage pancakes, are my favorite clean-out-the-crisper-drawer dinner recipe. Add whatever vegetables you have on hand to sweet white cabbage, fluffy eggs, and a bit of flour. Cook them on the stovetop, and you’ve got a veggie-packed dinner ready in minutes!

Okonomiyaki (Japanese Cabbage Pancakes)

cabbage

carrot (grated)

onion

soy sauce (I love Braggs)

sesame oil

all-purpose flour

oil notes)

mayonnaise (for serving)

Strain

Place the shredded cabbage, carrot, and onion into a colander or mesh strainer, and sprinkle with salt. Toss to combine, and let it sit while you are preparing the batter.

Whisk

In a large bowl, combine eggs, soy sauce, sesame oil, and flour. Whisk into a smooth batter.

Add the cabbage, carrot, and onion to the batter and stir to combine.

Heat

Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavoured cooking oil, along with a teaspoon of toasted sesame oil for flavour.

Now you have options!

Cook

To make one large okonomiyaki, pour all of the batter into the hot skillet at once. Use a spatula to smooth out the top. Wait about 5 minutes, then carefully lift one side with a spatula to check the bottom. If it&#39;s golden brown, carefully slide the pancake onto a large plate. Invert the skillet over the plate and turn everything back over to flip the pancake. Cook for about 5 min more on the second side. Slide the cooked pancake onto a cutting board and let rest for about 1 minute before slicing into wedges.

To make two medium-sized okonomiyaki, use the same process as above, but this time only pour half of the batter into the hot skillet. You will need to repeat this process twice.

To make mini okonomiyaki, drop 1/4 cup scoops of batter into the hot oil. Cook until golden brown on one side, then flip and cook for 2-3 minutes more on the second side.

Just made these and they’re sooo good. Easy too!

This was a great way to use my abundance of cabbage. My husband and I both enjoyed them. And they come together quickly once the cabbage and carrots are shredded.

It seems kind of like a frittata. A good way to use whatever vegetables are on hand. Thanks for sharing.

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