Okonomiyaki, or Japanese Cabbage Pancake, is a satisfying, savory meal. It’s simple to prepare and looks fun with the drizzles of sriracha mayo and a soy dipping sauce.
Okonomiyaki
Ingredients:
4 cups finely shredded green cabbage (or comparable amount of coleslaw mix)
¾ cup flour
½ teaspoon grated ginger
4 eggs, lightly beaten
3 green onions, thinly sliced, white and green parts separated
2 tablespoons soy sauce, divided
2 tablespoons vegetable oil
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce
Chopped cilantro, to serve (optional)
Directions:
1. In a large bowl combine cabbage, flour, ginger, eggs, white parts of the green onions, and 1 tablespoon soy sauce.
2. Heat oil in a large nonstick skillet or cast-iron pan over medium heat. Add cabbage mixture and press to cover bottom of skillet. Cover and cook until bottom is golden, about 8 minutes.
3, Flip pancake by holding a flat plate tightly on top of skillet, invert skillet so pancake transfers to plate. Slide pancake from plate back into skillet, browned side up. Cook until bottom is golden, about 5 minutes. Transfer to a serving platter or cutting board.
4. To make sriracha mayo, stir together mayonnaise, sriracha, and 2 teaspoons water in a small bowl. (Stir in more water, if necessary, to reach a drizzling consistency.)
5. To make a soy dipping sauce, stir together ketchup, Worcestershire, and remaining 1 tablespoon soy sauce in a small bowl.
6. Drizzle sauces over the pancake and sprinkle with sliced green onion and cilantro. Slice into wedges and serve.
Serves 3
Recipe from Real Simple
I just love how this song starts. Since it’s from Made In Japan, I am tying it into the post, but shoutout to the lovely Sydney Australia.
“Sleep? It’s not over yet
Carry on through the night that’s left”
Check out Made In Japan on Bandcamp where you can buy their music.
Cheers!
