I’ve been wanting to make okonomiyaki for a long time. I saw it on Pinterest ages ago and thought it looked amazingly delicious.
Okonomiyaki is a Japanese savory cabbage pancake (okonomi – meaning “how you like” or “what you like”, and yaki – meaning “cooked”) and there are as many recipes for it as there are for Western pancakes. They are super simple, inexpensive, and easy to make. I hesitated to make them because I thought they would be tricky and fall apart easily. Nope. Not the case at all.
Like most pancakes, these are best eaten when they are made BUT do work well reheating them in the following few days. Definitely make the sauces to go with them. Without the sauce they are pretty plain. The sauces make them irresistible.
6 Tbsp ketchup
2 Tbsp Worcestershire
2 1/2 Tbsp coconut aminos (or tamari)
1/2 cup mayo
1 Tbsp wasabi powder
1 tsp wasabi paste
2 tsp lemon juice
1 cup flour
1 cup chicken broth
1/4 head of medium cabbage, cut into thin strips
1/4 cup onion, diced
2 green onion, diced
1 – 2 Tbsp sesame oil for frying
green onions, diced
seaweed snacks, crumbled
Prepare sauces – For the okonomiyaki sauce: whisk together the ketchup, Worcestershire, and coconut aminos (tamari) until smooth. Place in a small container and leave in fridge until ready to use. Can be prepared a few days ahead of time as it keeps well in the fridge.
For the wasabi mayo: whisk together mayo, wasabi powder, wasabi paste, and lemon juice until smooth. Place in a small container and leave in fridge until ready to use. Can be prepared a few days ahead of time as it keeps well in the fridge.
Prepare pancakes – place the cabbage and onions in a large bowl.
In a separate bowl, whisk together the flour, salt, chicken broth, and egg until smooth.
Stir in the cabbage and onion until well mixed.
Scoop a generous amount (about 1/3 to 1/2 cup) onto a hot skillet drizzled with sesame oil. Use your flipper to shape the pancakes into circles as best you can.
Cook until bottom is browned and pancakes are sticking together, about 4 minutes. Turn down your heat if they are browning too fast. Carefully flip the pancakes over and cook the other side for another 3 – 4 minutes.
Remove from heat, set aside and keep warm while you continue cooking the rest of the batter. (I believe I got 8 pancakes)
Serve hot, drizzled with a spoonful or two of the okonomiyaki sauce and wasabi mayo. Sprinkle with green onions and seaweed.
They keep well, covered, in the fridge for 2 – 3 days. Reheat the leftovers in a frying pan drizzled with a little sesame oil over medium heat.
NOTE – You could shred the cabbage if you want it finer than the thin slices… just watch your cooking time because you want the pancakes to retain that cabbage crunchiness and not become soggy!
NOTE – I used coconut aminos in the okonomiyaki sauce as that is what I had on hand. You could use tamari instead. You could even use soy sauce but I would go with 2 Tbsp instead of 2 1/2 as it is thinner in consistency.
NOTE – you can make these smaller or bigger, as you like. They are very forgiving!
NOTE – I actually meant to throw some cooked bacon in the batter but didn’t have any on hand. Do it! It’s delicious.
Cabbage pancakes don’t exactly sound like the most delicious things out there but I bet they will surprise you! So good. So different. So flavorful. So quick and easy!