For ➍ large or ➓ small pancakes½ small head cabbage, very thinly sliced on mandoline (500 g)
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 ts kosher salt
60 g all-purpose flour
6 large eggs, lightly beaten
canola, safflower or peanut oil for frying
Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add ¼ of the vegetable mixture to the skillet, pressing it out into a 1.5 cm thick pancake (of about 25-30 cm width). Gently press the pancake down flat. Cook until the edges beging to brown, about 3 m. 30 s to 1 m later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Keep them warm on a tray in the oven at 100°C until needed.
Serve pancakes with okonomiyaki sauce. And other fixings like Japanese mayo to scallions and toasted sesame seeds.
Extra pancakes will keep in the fridge for a couple 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.
To make a large pancake, add ¼ of the vegetable mixture to the skillet, pressing it out into a 1.5 cm thick pancake (of about 25-30 cm width). Gently press the pancake down flat. Cook until the edges beging to brown, about 3 m. 30 s to 1 m later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Keep them warm on a tray in the oven at 100°C until needed.
Serve pancakes with okonomiyaki sauce. And other fixings like Japanese mayo to scallions and toasted sesame seeds.
Extra pancakes will keep in the fridge for a couple 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.
*use broccoli or cavalo nero instead
Okonomiyaki (meaning 'cooked as you wish') are sometimes called 'Japanese pizza' and can be as varied with different ingredients. For some suggestions, visit okonomiyaki world.
Okonomiyaki are traditionally served with a generous criss-cross of Japanese mayonnaise (made with apple cider vinegar or rice vinegar and a small amount of MSG, instead of distilled vinegar) and a okonomiyaki sauce, tangy-sweet-salty mixture. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger. Or just with a finely slivered scallion and toasted sesame seeds.
Read about Japanese fluffy pancakes for breakfast or dessert.
Illustration from 'Ukyo' manga.
