Vegetables
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Okonomiyaki
- Cabbage
- Vegetables
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Serves: 4 (serving size: 2 pancakes)
- Prep Time: 15 minutes
- Cook Time: 3 per pancake
- Total Time: 30 minutes
Ingredients
Sauce:
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha (Asian hot sauce) to taste
Pancakes:
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup All Purpose flour
2 cups cabbage, shredded or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp or any protein including tofu
canola oil for frying
1-2 tablespoon toasted sesame seeds
bonito flakes (optional)
Directions
Whisk the sauce ingredients together. 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 shrimp (or other protein).
Warm a couple tablespoons of canola oil in a skillet over medium-high heat until glistening.
Ladle the batter into the skillet as you would for regular pancakes. 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 and/or bonito flakes on top of pancakes and serve with dipping sauce.
