Okonomiyaki お好み焼き
Ingredients
Pancakes
- 2 Eggs
- 1 tbsp Water
- 1 ½ tbsp Light soy sauce
- 1 tsp Toasted sesame oil
- ½ cup All-purpose Flour
- 2 cups Green Cabbage Shredded
- 1 carrot Shredded
Toppings
- Japanese mayonnaise
- Okonomiyaki sauce
- Katsuobushi (dried bonito flakes)
- Green onions Sliced
- Aonori (dried green seaweed)
- Pickled red ginger (beni shoga or kizami beni shoga)
Instructions
- Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
- In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter.
- Add the cabbage and carrot to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
- Heat oil in a non-stick or cast iron skillet over medium heat. Once hot, add half the mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and ½ inch thick.
- Dispersed the green onions sliced on the pancake.
- Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side.
- Drizzle the Japanese mayo and Okonomiyaki sauce over the pancakes just before serving, followed with a sprinkle of Katsuobushi and Aonori.
- Serve with pickled red ginger.
- DONE