Okonomiyaki is a delicious cabbage dish similar to a fritter or hash brown (although referred to as a pancake). They make a great base to build any toppings you like! Add a fresh salad, pickles, or anything really! As the dish translates to “how you like it”.
Cabbage Pancake - Okonomiyaki
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious and easy cabbage meal for breakfast, lunch, or dinner!
Ingredients
- 3 cups of tightly packed finely sliced cabbage
- 2 eggs
- 1/2 cup flour
- 1/4 cup water
- 1/2 tsp salt
- pinch chilli flakes
To serve
- Japanese Mayo
- Tonkatsu Sauce
- Fresh chilli
- Sesame seeds
- Salad
Instructions
- Finely slice the cabbage. A mandoline is a great way to do this quickly. The finer the cabbage the easier it will stick together. Add to a large mixing bowl.
- In a small bowl whisk eggs and add the remaining ingredients. Whisk to form a batter.
- Add the batter to the cabbage and stir until the cabbage is fully coated in the batter.
- Heat a frypan to medium heat. Drizzle with a little oil (or butter for a browner crust).
- Add the cabbage and press to form one large fritter or make two smaller ones.
- Cook for 5mins and flip onto a plate. Carefully transfer the uncooked side back to the pan (push off the plate.
- Cook for a further 4-5mins.
- Top with sauces and sesame seeds. Add a fresh garden salad.
Notes
For a vegan alternative replace the eggs with 2 TBSP Sushi seasoning and allow the full cabbage mix to sit for 5 minutes before cooking. This will make the pancakes a pack more vinegary flavour so balance with a creamy salad.
