Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots
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Ingredients
4 large pancakes
- 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds)
- 4 medium carrots, peeled into ribbons with a vegetable peeler
- 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
- 4 scallions, thinly sliced on an angle
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 6 large eggs, lightly beaten
- Canola, safflower or peanut oil for frying
- For Tangy Sauce:
- 1/4 cup ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon dijon mustard
- 1 tablespoon rice cooking wine or sake
- 1 teaspoon soy sauce
- 1 tablespoon honey (use 2 if you like a sweeter sauce)
- 1/8 teaspoon ground ginger
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Preparation
Step 1
Toss cabbage, carrot, kale, scallions, and salt together in a large bowl.
Step 2
Toss mixture with flour so it coats all the vegetables.
Step 3
Stir in the eggs.
Step 4
Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
Step 5
For large pancakes: Add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat.
Step 6
Cook until the edges begin to brown, about 3 minutes. Flip the pancake with a large spatula and cook on the other side until the edges brown, up to a minute more.
Step 7
For small pancakes: Use tongs or fingers to grab little piles, letting a little batter drip back into the bowl, and deposit them in piles on the skillet to form 3 to 4 pancakes.
Step 8
Press down gently with a spatula to flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Step 9
Regardless of pancake size, keep them warm on a tray in the oven at 200 to 250 degrees until needed.
Step 10
To make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Step 11
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Step 12
Do ahead: Extra pancakes will keep in the fridge for a couple of days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
Step 13
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Chef's notes
Okonomiyaki are traditionally served with Japanese mayonnaise and okonomiyaki sauce, a tangy-sweet-salty mixture similar to Japanese barbecue sauce.
Pancakes can be sprinkled with bonito flakes, seaweed flakes, or pickled ginger.
They are also great with finely slivered scallion and toasted sesame seeds.
Consider dipping bites in a simpler dumpling dipping sauce.
