Okonomiyaki Japanese Cabbage Pancake
Serves: 3
Time: 20 minutes
Don’t let the name put you off! A cabbage pancake might sound a bit blah but this dish is seriously tasty. It is a perfect way to use up all the leftover garnishes we have from the Pork Ramen a couple of weeks back (likewise the Pork Ramen is a scrumptious way to use up any leftovers from tonight) . We are having vegetarian but you could easily add pork, chicken or prawns to give some added protein.
Leftovers
I could eat this one for breakfast, lunch or dinner. The recipe makes two large pancakes but a whole one is way too big for me, so lunch leftovers are good for at least one.
What you'll need
Want More?
You can add all kinds of tasty ingredients to this dish, pork, chicken and prawn are all popular traditional options. Smokey speck would also be nice. If you want more veg try adding some carrot and broccoli.
Use only 3/4 of a 1/2 Chinese cabbage
3 spring onions (green only)
200ml water
1 sachet or 1 teaspoon of dashi stock (can be replaced with miso paste)
3/4 cup of plain gluten-free flour or rice flour
4 eggs
1 nori sheet (optional)
bonito flakes for garnish
micro radish for garnish
From the Pantry
1/4 teaspoon baking powder
coconut oil
sea salt flakes
cracked black pepper
Vegenaise or Kewpie Mayo
Optional Extras For Lunch
Baby rocket
4 radishes
Dashi
Dashi is the base ingredient used when making miso soup. In the powder form it will have a really long shelf life but if you aren't confident that you will use it again soon, why not mix up what's left with some hot water (as per the packet instructions) and drink it as a hot broth with your okonomiyaki. Yummm!
Feeding Four
I think this recipe easily feeds 3 so to feed four you just need to add all the cabbage, 1/4 cup of flour,1 egg and 1 nori sheet. But I won't add these in the shopping list as they will already be your ingredients, so just increase from what you have.
Prep and Cook
Make Batter
Mix the dashi stock in with the water.
Add the flour and baking powder, use a balloon whisk and mix till there are no lumps.
Prep Filling
Shred the cabbage and place in a mixing bowl.
Finely slice the green ends of your spring onion and add 2/3 to the cabbage and save the remainder for garnish.
Use a pair of kitchen scissors and cut the nori sheet first in half, then quarters and then into thin strips, and add 1/2 to the cabbage and save half for your garnish.
Add the batter and the eggs. Season well and mix together.
Two Large or Four Smaller
After 4 minutes you will have a good crust on your pancake so it will be pretty firm, but if you aren't confident with flipping this over then you may want to make up four smaller ones instead.
Cook
Heat a medium-sized non-stick frypan with 1 tablespoon of coconut oil.
Add half the mix to the pan and press into a giant pancake shape, but try not to pack it down too much.
Cook on one side for 4 minutes till golden and crispy, then carefully flip and cook the other side for 4 minutes.
Open the centre up just a touch to check that your batter has cooked right through, then remove from the pan and repeat the process with the remainder of your mix.
Plate it Pretty
You may want to give the first pancake a quick flash in the pan to give it some more heat.
Place each pancake on a large plate and pipe mayo over the top.
Sprinkle spring onion and the rest of the nori over each and a generous scattering of bonito flakes.
Top with micro radish for garnish.
Enjoy!
Lunch tomorrow
These monsters are great the next day. Heat up in a microwave or serve cold but make sure you put all the garnishes on, that’s where the flavour lies.