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Okonomiyaki (Japanese Savory Cabbage Pancakes)

When you’re stuck in quarantine with Covid, and have 16 cabbages to use up from cancelled work, you get creative! These savory Japanese cabbage pancakes are absolutely delicious, light, and a great way to get your veggies in. They also are a great way to incorporate leftovers. Add some shredded chicken or meat into the batter and you are good to go. Of course, as soon as I made them I thought of Chanukah, I definitely will be making them next Chanukah when I’m sick of frying potatoes. Serve these with some spicy Mayo and you have an amazing veggie heavy side dish!


2 eggs
1 cup flour
3/4 -1 cup seltzer or water
1 tablespoon soy sauce
1 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp garlic powder
5 cups thinly shredded cabbage
1 large carrot, shredded
5 scallions, sliced
oil for frying

Spicy Mayo
1/3 cup mayonnaise 
 1 Tablespoon Sriracha 
1/4 tsp sesame oil
Mix well


Mix the eggs and flour together until combined and then slowly whisk in the water until you get a smooth batter. You want the consistency to be like a pancake batter. Season with the soy sauce, sesame oil, ginger, and garlic and then add in the cabbage, carrot, and scallions. Mix well and season the mixture with salt and pepper. Heat oil in a frying pan over medium heat. Add large spoonful's of the mixture to the frying pan pressing them down so they are flat. Fry 2-3 minutes until light brown and crispy and then flip and fry on the other side. Serve warm with spicy mayo.






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