Okonomiyaki – Japanese Cabbage Pacakes
This is a very popular Japanese recipe. It’s rather like coleslaw pancake. It is delicious with the few special sauces on top. We enjoyed it as a main meal at lunch, but it would also be a great snack whenever you are hungry.
Yield: 6 large pancakes
for the pancakes:
- 4 cups cabbage, finely shredded
- 1/2 cup carrots, shredded
- 4 spring onions, finely sliced
- 2 cups four
- pinch salt
- 3 tablespoons cornstarch
- 2 egg replacements
- 1/2-1 cups water
- 1 tablespoon miso
- splash rice vinegar
- oil, for frying
- sliced spring onions and black sesame seeds as garnish
for the Okonomiyaki sauces:
- 1/2 cup tomato ketchup
- 1-2 tablespoons sweet tamari sauce
- 1/2 cup soyannaise
- 1 tablespoon mirin
to make the pancakes:
- Combine the shredded cabbage, carrots and most of spring onions in a large bowl (reserve some of the smaller green portions of spring onion slices for garnish later).
- In a second bowl mix the flour, salt and cornstarch.
- Reconstitute the egg replacement add the miso and 1/2 cup water and mix well.
- Add the egg mixture to the flour mixture. Mix well. You may need to thin it out with the rest of the cup of water.The batter should liquid enough to pour over the cabbage, but not too thin. The same consistency as pancake batter.
- Pour the bater over the cabbage and mix well.
- Heat the oil in a frying pan and scoop about 2 tablespoons of the cabbage mixture onto the frying pan. As the bottom of the pancake becomes golden brown, flip to cook the other side.
- Meanwhile, warm the oven to keep the pancakes warm while you continue using up the batter.
to make the 2 sauces:
- Mix the ketchup and the sweet tamari sauce n a small bowl.
- In a second bowl, mix the soyannaise and the mirin. You don’t want this to be too thin.
to serve the pancakes:
- Spread the ketchup sauce on the top of each pancake.
- Then decorate the soyannaise sauce back and forth over the top in long thin stripes.
- Sprinkle the rest of the spring onions and sesame seeds on top as garish.