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Okonomiyaki (Japanese Vegetable Pancake)

This was by far my most popular post on instagram. So here goes. I found a recipe for these on tasting table courtesy of Xiau Bau Biscuit in Charleston, South Carolina. I tweaked it just a touch.

Okonomiyaki

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By Mrs. Kossenfloffer Serves: 4 pancakes
Prep Time: 30 minutes Cooking Time: 24 minutes

This is basically a vegetable pancake that leans towards the egg side of things.

Ingredients

  • 1/4 head of a purple cabbage, sliced as thin as you can, This would be a good time to bust out that mandoline.
  • 2 carrots, peeled into ribbons with a vegetable peeler
  • 3 leaves of blue kale, cut chiffonade style
  • 2 scallions, sliced thin on the diagonal
  • 3-4 large eggs, lightly beaten
  • 1/4 cup all purpose flour
  • canola oil for frying
  • spicy mayo and soy sauce and vinegar for serving

Instructions

1

Place all the vegetables in a large bowl. Add the eggs and stir to combine. Sprinkle the flour on top and stir until just combined.

2

Set a large skillet on medium-high heat. Add about 1 tablespoon of oil to coat the bottom. Add 1/4 of the batter to the pan and flatten out the pancake into a circle so it's 1/2 inch thick. You can use the back of a big spoon or a spatula. When the edges of the pancake begin to brown, about 3 minutes, wait another 30 seconds and then flip the pancake. Cook until the reverse side has brown edges. Give it another 30 seconds and then remove from pan onto a plate. Add oil to the pan if needed and repeat with remaining batter. You can keep the pancakes warm in a 325 degree oven until they are all cooked. Or eat them as they come out of the pan.

3

Serve with spicy mayo (combine mayo and sriracha—you decide how hot you like it.)

4

Mix 2 parts soy sauce and 1 part rice wine vinegar together and serve with pancakes too.


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