Originally posted November 15, 2011

Okonomiyaki // Japanese cabbage pancake

Okonomiyaki // Japanese cabbage pancake by hoiza

Okonomiyaki is my favorite fridge-cleaning recipe -- especially since cabbage is cheap as chips, and the other ingredients are either in your fridge already, or very easy to find.

Bonito flakes are a nice touch, but not necessary. Same with the furikake -- which is basically chopped up seasoned seaweed mixed with sesame seeds and usually sprinkled on rice. Both are found at Japanese / Asian grocery stores.

Ingredients

  • 1 TB canola oil
  • 1/2 cup all-purpose flour
  • 1/3 cup water or stock
  • 1 egg
  • 2 cups cabbage, thinly sliced (about 1/4 of a small cabbage)
  • 1 green onion, sliced thinly
  • Leftovers. (Anything will work as long as it’s chopped into small pieces and isn't super watery.)
  • Bonito flakes (optional)
  • Furikake / nori (optional)
  • Sauce (makes more than required):
  • 1/4 cup ketchup
  • 1 1/2 TB worchestershire sauce
  • 1/4 tsp dijon mustard
  • 2 TB mirin
  • 1 tsp soy sauce
  • 3 TB brown sugar
  • 1/8 teaspoon ground ginger
  • 1 tsp honey
2 servings

Directions

Make the sauce: Combine all of the ingredients in a saucepan and bring to a low simmer for about a minute. Adjust to taste — add more soy sauce if it’s too sweet, or add more sugar if it’s too tangy. Cool to room temperature.

Make the okonomiyaki: Combine the flour and water into a smooth paste, then add all of the ingredients and stir through.

Heat the oil in a large frying pan over medium heat. Spread and flatten the okonomiyaki mixture until it forms a pancake, about 1.5 cm or 3/4” thick. Fry for 3 minutes.

Flipping it over may seem like a bitch, but here's my cheat: Slide the okonomiyaki out of the pan and onto a plate, cooked side down. Grease the pan with a little bit more oil, then cover the plate with the pan. Flip the whole thing upside down, and done.

Fry for another 3 minutes, then serve with the okonomiyaki sauce. Sprinkle with bonito and furikake, if desired.

30 minutes

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