Cabbage Pancakes (Okonomiyaki)
There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized.
The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.
Yields about 14 4-5 inch pancakes.... Read more »
Cabbage Pancakes (Okonomiyaki)
There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized.
The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.
Yields about 14 4-5 inch pancakes.
Ingredients
Variations:
- Add radish or turnip greens if you’re short on cabbage or just want some more color
- For the sauce, use whatever chili sauce you prefer, or eliminate it for less heat
4 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 – 11/2 teaspoon sea salt (it takes a lot of salt—taste the first pancake you make and add more salt to the remaining batter if they’re a little bland)
1/3 cup all purpose flour
about 6 cups green or savoy cabbage, very finely sliced (you can also pulse wedges in the food processor briefly but you don’t want it too fine or the batter will get watery and not be as good)
1 bunch green onions, trimmed and thinly sliced (greens and all) or 1/4 of an onion, minced
Sunflower, coconut or peanut oil for frying
1-2 tablespoon toasted sesame seeds (optional)
Sauce:
Scant ½ cup mayonnaise or plain Greek yogurt
Scant 2 tablespoons soy sauce
1 tablespoon Sriracha or other chili sauce (or less if you don’t like much spice)
Preparation
Whisk the first set of ingredients together for your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions and greens, if using.
Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.
Sun Gold CSA member says:
We (my husband and three kids) absolutely love this recipe and make it anytime we have cabbage left over from another recipe (both in and out of CSA season). We use Greek yogurt instead of mayo as the majority of my family are not fans of mayo. Thank you for this awesome dish!
cookwithwhatyouhave says:
Fantastic. We do the same. And my 7-year-old also prefers the Greek yogurt topping. So glad you like it!
Rachel says:
my husband loves this recipe!
Love Farm Organics says:
Just tried this recipe and I loved it! I added some shiitake mushrooms and those worked well too.
Nancy Ege says:
Cabbage is always a bargain for st pat’s so we call this Irish Japanese. Super delicious, thanks
jbaggenstos says:
Easy and good! I will be adding this to my go-tos.
cookwithwhatyouhave says:
Yes! So glad!
Sarah says:
Wow, what a versatile recipe. And so yummy. So far veggie experiements have included mushrooms, broccoli, asparagus and green onion. We have been serving it with Hoisin sauce.
cookwithwhatyouhave says:
It is SO versatile. Glad you love it!
Sally says:
Wow! Those were delicious!!! Thanks for the recipe.
cookwithwhatyouhave says:
You’re so welcome and I’m glad to have another fan of this recipe. I can eat so many of these!:)