Okonomiyaki (Easy Japanese Cabbage Pancake)
I think cabbage (in all of its varieties) is such an under-appreciated vegetable. Also.. you can make SO MUCH with just one head of cabbage. Like you really get a lot for your buck. Anyways!! Here’s an idea for something you can make with that maybe-a-little-sad cabbage in your fridge. My friend Hana taught me to use bacon but I wanted to try making it plant-based this time and quite liked the shiitake!
More behind-the-scenes over on Reels!
- 1 cup AP flour
- 1 egg
- 1 tbsp corn starch
- salt and white pepper
- ~2/3 cup water
- 1/4 medium green cabbage, thinly sliced
- 1 scallion, minced
- 4 fresh shiitakes, thinly sliced
- tonkatsu sauce
- kewpie mayo
- bonito flakes
- crunchy rice bits I found in a drawer
- extra scallions to top
- Mix together flour, egg, corn starch, and a few dashes of salt and white pepper. Then mix in water
- Stir in minced scallion, then add in cabbage until the batter can’t take any more. Let sit for ~10 minutes. If it’s looking a little dry, you can add in a little more water
- Heat up oil in a pan over medium heat (I chose to make one giant pancake but kinda wish I did 2 smaller ones to make it easier to flip!). Add in half the shiitakes and saute
- Pour on the batter, add on the remaining shiitakes (I also added in crunchy rice bits here)
- Once you see it start to cook through and turn golden brown, flip. Cook until the other side reaches the same golden brown.
- Top with tonkatsu sauce (a little dif from okonomiyaki sauce but it’s what I have and use) and spread, drizzle with kewpie. Finish with other toppings your heart desires (mine were furikake, bonito flakes, scallions)