Okonomiyaki
Ingredients
The pancakes
-
5
pieces
eggs
-
1
teaspoon
soy sauce
-
1
teaspoon
sesame oil
-
1
teaspoon
sea salt
-
⅓
cup
flour
-
8
cups
finely shredded cabbage
-
1
bunch
scallions
The soy dipping sauce
-
¼
cup
soy sauce
-
2
tablespoons
rice vinegar
-
2
tablespoons
mirin
-
1
teaspoon
hot chili sauce or Sriracha
-
½
teaspoon
sesame oil
-
1
teaspoon
sugar
-
as needed
none
grapeseed or other neutral oil for frying
Instructions
- Whisk eggs with soy sauce, sesame oil, and salt in a large bowl.
- Gradually add flour and mix until incorporated.
- Fold in the cabbage and chopped scallions.
- For the dipping sauce, combine all sauce ingredients in a small bowl and add 1 tablespoon of water.
- Heat oil in a large sauté pan over medium-high heat.
- Drop mounds of batter into the pan and cook for about 3 minutes on each side until golden brown.
- Transfer pancakes to a paper towel-lined plate and season with salt.
- Serve with the soy dipping sauce.
Nutrition Facts (estimated)
Servings
15 to 20 pancakes
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
800mg
Cholesterol
200mg
You might also like