Okonomiyaki - Japanese Cabbage Pancakes
Japanese style pancakes
Ingredients
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: 373kcal | Carbohydrates: 53g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 2081mg | Potassium: 842mg | Fiber: 9g | Sugar: 24g | Vitamin A: 997IU | Calcium: 174mg | Iron: 5mg