Clean recipe · heynutritionlady.com
Okonomiyaki (Japanese Cabbage Pancakes)
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!
Original recipe: heynutritionlady.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 10 min
- Total:
- 20 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 2 cups finely shredded cabbage
- 1 large carrot (grated)
- 1 small yellow onion (thinly sliced)
- 1 teaspoon fine-grain salt
- 4 large eggs
- 2 teaspoons light soy sauce (I love Braggs)
- 1 teaspoon toasted sesame oil
- 1/4 cup all-purpose flour
- oil for frying (see notes)
- Japanese mayonnaise (for serving)
- Toppings of choice (toasted sesame seeds, pickled ginger, sliced scallions, and cilantro are good options)
Instructions
- 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.
- 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 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!
- 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'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.