Japanese Cabbage Pancake Recipes

AUTHENTIC OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)

Steps:

• If you are making your own okonomiyaki sauce, heat the ingredients in a small saucepan until the sugar dissolves, stirring. Set aside. Make your dashi, if using.
• Put all the okonomiyaki ingredients except the bacon in a large bowl and mix well.
• Heat a large skillet over medium heat. Add half of the oil. When the oil shimmers and a drop of batter sizzles, ladle about 1/4 of the batter into the skillet, shaping into a large, thick pancake. Layer several pieces of bacon on top.
• Cook over medium-low until the pancake is browned and set on one side. Do not rush; this will take around 7 or 8 minutes. Flip, and cook on the other side. Repeat with the remaining batter.PRO TIP: To help flip the pancake, you can always invert the pancake onto a plate, then slide it back onto the skillet.
• Serve, second side up, with okonomiyaki sauce, a drizzle of Kewpie mayonnaise, the nori, and bonito flakes.TIP: Kewpie mayonnaise is from Japan, but is easily available online and in specialty markets. The taste is better and richer than regular mayo because it is made from yolks only.

VEGETARIAN OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)

Steps:

• Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine.
• Heat a small amount of oil in a frying pan, and spoon in 1/4 of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked.
• Repeat with the remaining pancake mixture, to create four pancakes in total.
• Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.

JAPANESE CABBAGE PANCAKE

Steps:

• Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.
• Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover the bottom of the pan. Cover and cook until the bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.
• Mix mayonnaise, sriracha, and 2 teaspoons of water in a small bowl. Stir together ketchup, Worcestershire, and the remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over the pancake and sprinkle with sliced green scallion.

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Steps:

• Gather the ingredients.
• Put flour in a large bowl.
• Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
• To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
• Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
• Add 1 egg ​into batter and stir.
• Heat an electric pan, griddle , or skillet and oil lightly.
• Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
• Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
• Flip okonomiyaki and cook until cooked through.
• Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
• Gather the ingredients.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Sprinkle ao-nori over the sauce.
• Sprinkle katsuobushi and beni-shoga, if you would like.
• Serve and enjoy!

SAVOY CABBAGE AND ZUCCHINI OKONOMIYAKI (JAPANESE PANCAKE)

Steps:

• In a large mixing bowl, stir very well to combine cabbage, zucchini, white parts of green onions, eggs, water or broth, 1 tablespoons tamari or soy sauce, vegetable bouillon (if using water), and flour.
• Heat oil over high heat in a large non-stick or cast-iron skillet. Add cabbage mixture and pack down pretty firmly. Cover, reduce heat to medium-low, and cook for 10 minutes, until the bottom is a deep golden brown. Protecting your hands from the heat with dry kitchen towels or oven mitts with a good grip, place a large cutting board or plate over skillet and invert pancake, then slide it back into the pan (now brown side up), cover, and cook for a further 10 to 12 minutes, until pancake is completely cooked through and tender, and light brown on the second side. Slide onto a large plate, serving platter, or cutting board. Cool for a few minutes. Meanwhile, prepare the condiments.
• In a small bowl, mix mayonnaise and sriracha until combined. In a second small bowl, mix ketchup, remaining 1 teaspoon tamari or soy sauce, and Worcestershire until combined.
• To assemble, dress by drizzling mayonnaise mixture and ketchup mixture over the okonomiyaki, sprinkle with green parts of green onion and sesame seeds, slice into wedges, and warm, room temperature, or chilled.

EASY JAPANESE CABBAGE PANCAKES

Steps:

• Shred cabbage into small pieces (as you would for cole slaw) and pour into a large mixing bowl. Add beaten eggs and flour and stir until cabbage is coated in the egg-flour mixture. Stir in salt and pepper to taste (I usually use about 1/2 tsp salt). You can add any other seasoning you prefer - I use Japanese rice seasoning (Furikake) which consists of small seaweed flakes and sesame seeds. Stir until mixture is uniform.
• Spoon mixture into pancake shapes on a large, preheated frying pan. Make sure there is enough egg mixture to bind the cabbage (you may need to stir between each 'batch' of pancakes). Fry on both sides for 5-10 minutes until the cabbage is browned and the pancake holds together.
• Serve topped with rice seasoning or a small amount of mayonaise.
• Makes 4, two-pancake servings.