Walter Riesen’s Okonomiyaki (Japanese Vegetable Pancake)
by Aube Giroux on Nov 5, 2018
- Servings
- 4
- Course
- Entree
Tags
Ingredients
For the Pancake batter:
- 5 cups shredded cabbage
- 2 cups grated carrots
- 1 cup grated radish
- 1 ½ cup flour of choice (can be gluten-free)
- ¾ tsp salt
- 1 ¼ cup water
- 1 ½ Tbsp tamari or soy sauce
- 2 eggs, beaten
- ¼ cup grapeseed oil (or any good frying oil)
For the Garnishes:
- 1 cup finely chopped scallions
- ½ cup mayonnaise
- 2 Tbsp miso paste
- A little sriracha sauce or okonomiyaki sauce (optional)
- Bonito flakes or seaweed flakes (optional)
Instructions
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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.
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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.
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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.
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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!