Okonomiyaki – Japanese Cabbage Pancakes

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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

Okonomiyaki – Japanese Cabbage Pancakes

That Shrinking Feeling
Japanese style pancakes
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course Lunch
Cuisine Japanese
Servings 1 Servings
Calories 373 kcal

Ingredients
  

The Pancakes

The Sauce

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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