Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food. Read more about Aube Giroux's time with Walter Kitchen Vignettes.
A little sriracha sauce or okonomiyaki sauce (optional)
Bonito flakes or seaweed flakes (optional)
Directions
To make the shredded cabbage, you can either chop it very finely, or use the large holes in a box grater to shred the cabbage into small pieces. A food processor works well for this too. Grate the carrots, radishes, or any other vegetable you are grating into the mix. Just make sure you end up with 8 cups of grated vegetables.
Whisk together the flour, salt, eggs, water, and tamari sauce until uniform. But don’t overmix. Gently incorporate this into the vegetable mixture. Use the batter right away, this is not a batter you can make ahead of time.
In a large skillet over medium-high heat, warm 1 Tbsp oil and spoon about a quarter of the pancake batter to make a large 10-inch pancake that is about 1/2 inch thick. Cover with a lid, and cook on one side for about 3 to 4 minutes until golden underneath, then flip over gently. You may need 2 spatulas to flip without damaging the pancake. Cook for about 3 to 4 minutes on the other side and transfer to a plate. If you wish, keep your pancakes in a 250F oven until they are all ready to serve. Repeat until all your pancakes are ready.
To make the sauce, whisk the mayonnaise and miso paste together until uniform. Serve the pancakes hot, with the sauce, minced scallions, and other optional toppings. Enjoy!
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