Cabbage Okonomiyaki Pancakes
Cabbage Okonomiyaki Pancakes: This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.
Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)
Ingredients
- 1 pound green cabbage, finely shredded (about 5 cups)
- 4 teaspoons shichimi togarashi (Japanese spice blend), divided
- 1 1/2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/3 cup thinly sliced green onions, divided
- 5 large eggs, lightly beaten
- 4 center-cut bacon slices, cooked and crumbled
- 2.9 ounces all-purpose flour (about 2/3 cup)
- 2 tablespoons canola oil, divided
- 1/4 cup canola mayonnaise
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon water
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