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Okonomiyaki - or As You Like It Japanese Pancakes
These are savory, not sweet pancakes, and you may want them for lunch/brunch/dinner. Experimenting with other kinds of finely diced or shredded veggies is fun. Just be sure to serve them with the sauces; that’s the special touch. And I make no claim that these are totally authentic. I know that in Japan they would be probably quadruple this size – and then cut into pieces for serving.
Batter for pancakes
- 3 eggs
- 1/2 c flour
- 1 T soy sauce
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1 T sesame seeds
- 3 c finely chopped napa cabbage
- 1 c shredded carrots
- 1/2 c finely chopped red onion
- 1-3 tsp minced serrano chili (optional – and be wary of adding too much heat)
- 2 T vegetable oil
- sesame seeds, thinly sliced green onions, slivered pickled ginger, if you happen to have it – all to garnish
Dipping Sauce #1 (just blend all the ingredients well)
- 1/2 c ketchup
- 2 T Worcestershire sauce
- 1/4 tsp dry mustard
- 2 T sake (or vermouth)
- 1 tsp soy sauce
Dipping Sauce #2 (blend all the ingredients well)
- 1/2 c mayonnaise
- 1 tsp soy sauce
- 1 1/2 tsp sriracha
- 1 tsp lime juice
To make the pancakes, whisk the eggs until blended, then gradually whisk in the flour. Add the soy sauce, salt, and baking powder and whisk again, then stir in the sesame seeds, cabbage, carrots, onion, and chili.
Add the vegetable oil to a medium hot pan. Using about 1/4 c batter for each pancake (the pancakes should be about 2″-3″ across, smaller works better for appetizers), add the batter to the pan and cook over medium heat for about 2-3 minutes on each side. If the pancakes aren’t a nice golden brown, flip again a cook a bit longer.
Garnish – and serve with the two dipping sauces.
The pancakes can be frozen – separated by parchment paper or wax paper; to reheat, first defrost and then put 6″ under the broiler for 2-3 minutes or until sizzling. Recipe brought to you by BigLittleMeals.com and Andy and Ann.