Okonomiyaki – Japanese Cabbage Pancakes

You can make these with freshly shredded cabbage and spring onion. I had a lot of crunchy stir-fried cabbage with carrots, onions and peppers leftover so I used these instead. Still delicious.

Okonomiyaki – Japanese Cabbage Pancakes

That Shrinking Feeling

Japanese style pancakes

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Lunch

Cuisine Japanese

Servings 1 Servings

Calories 373 kcal

Ingredients

  

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The Pancakes

• 2 Eggs
• 2 tbsp Buckwheat Flour
• ½ tsp Sea Salt
• ½ tsp Soy Sauce
• ½ tsp Sesame Oil
• 2 Spring Onion
• 200 g White Cabbage Finely Shredded

The Sauce

• 1 tbsp Tomato Ketchup
• ½ tbsp Worcestershire Sauce
• 2 tsp Runny Honey
• 1 tsp Soy Sauce
• ¼ tsp Chilli Paste Optional

Instructions

 

Bake The Pancakes

• Make a batter with the eggs and the flour, whisking away any lumps. Season with the salt (and pepper if you wish), and the sesame oil and 1/2 tsp dark soy sauce.
• Mix in the vegetables, coating thoroughly with the batter.
• Heat 1 tsp olive oil in a large frying pan and coat the base of the pan. Add the batter in 4 small pancakes (more like rostis). Allow to cook through for about 3-4 minutes before flipping.

Make The Sauce

• While the pancakes are baking, mix the sauce in a small dish with the ketchup, Worcestershire sauce, honey and 1 tsp of dark soy sauce.

Serve

• Once the pancakes are cooked through and golden, serve on a plate and drizzle over the sauce.

Nutrition

Calories: 373kcalCarbohydrates: 53gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 327mgSodium: 2081mgPotassium: 842mgFiber: 9gSugar: 24gVitamin A: 997IUCalcium: 174mgIron: 5mg

Keyword Pancake

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