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Okonomiyaki

This Japanese cabbage and wheat pancake, also known as Japanese pizza, is both healthy and delicious. Any kind of cabbage can be used, although standard green cabbage is the most common. Other vegetables that can go into the pancake include shredded carrots, scallion, onion and mountain yam, which you may be able to find at your local Asian food store. Traditionally, bacon or pork belly is placed on the griddle before the pancake batter is added, so that it makes a rich topping when the pancake is flipped. I also like to add shrimp, scallops or salmon to the pancake batter.

  • Yield: 3 pancakes 1x

Ingredients

Scale

Pancakes

  • 2 cups whole wheat flour (10 oz)
  • 1 tsp salt
  • 1 tsp Baking powder
  • 2 tsp mirin
  • 1 cup water or dashi
  • 1 lb shredded green cabbage
  • 1 medium onion
  • 4 eggs
  • 3 tbsp sesame oil
  • 1 tbsp Worcestershire sauce
  • Bacon or pork belly (optional)

 

Sauce

  • 4 tsp soy sauce
  • 1 tbsp worcestershire sauce
  • 3 tbsp honey
  • 2 tbsp ketchup

Garnish

  • Nori sheets, sliced into strips
  • Katsubushi (shaved dried smoked tuna)
  • Sesame seeds
  • Mayonnaise

 

Instructions

  1. Mix dry ingredients thoroughly. 
  2. Mix wet ingredients thoroughly. 
  3. Add wet ingredients to dry and mix until mostly combined.
  4. Add cabbage and onions and continue stirring until fully combined.
  5. Pour batter onto griddle, making 3, 8-inch pancakes about 1-inch thick. Cook on medium heat for 4 minutes per side.
  6. Spread the okonomiyaki sauce on top
  7. Follow with toppings of your choice.

 

Notes

Double or triple the  Sauce recipe to have some on hand. It will keep in the refrigerator indefinitely.

  • Author: Ben Lester

Nutrition

  • Serving Size: 3

Find it online: https://localgrain.org/okonoyaki/