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Okonomiyaki Style Savory Pancake
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Ingredients
0 of 11 gathered
Step by step
Method
4 steps
- 1
Finely shred about 2 cups green cabbage — thin ribbons, not chunks. Mix with flour, water or dashi, eggs, sliced green onions, optional cooked shrimp or chicken, and salt into a thick, cabbage-heavy batter. It should look more cabbage than pancake mix.
- 2
Heat 1 tablespoon oil in a nonstick skillet over medium. Spread the batter into a 7–8-inch round about ¾ inch thick. Cook 4–5 minutes until the underside is deep golden and the edges look set — peek with a spatula.
- 3
Flip carefully (two spatulas help) and cook 4–5 minutes more until the center is set and the second side is golden. Press gently so it cooks through without squeezing out the juices.
- 4
Brush with okonomiyaki sauce (or ketchup mixed with soy and a pinch of sugar), zigzag mayonnaise, and sprinkle aonori and sesame if you have them. Slice into wedges and eat while the edges still crunch.