Okonomiyaki Pancakes, commonly known as Japanese Cabbage Pancakes, is a popular Japanese Street Food that literally means “As You Like It’. Traditionally, Okonomiyaki Pancakes are served with flakey fermented bonito shavings alongside Kewpie Mayonnaise and Okonomiyaki sauce as toppings. Here's our version where we use ingredients available in everyone's kitchen.
Ingredients
30 ML TIMPERIO ORGANIC BIO/OLIO (Alternatively, you can use Timperio Nobile or Timperio Gentile)
1/4 CUP CUP WATER (With 1/4 homemade vegetable stock, or 1/4 of stock cube (vegetable))
1 QT FRESH LARGE BROWN EGGS
1/2 CUP ALL-PURPOSE FLOUR
1 CUP CABBAGE (Thinly chopped)
1/2 QT CARROTS (Thinly chopped)
1/2 QT ONIONS (Thinly chopped)
1/4 TSP SALT
2 PINCH BLACK PEPEPR
Directions
Shred cabbage, carrots, and onions, and put them into a big bow.
Add the flour, seasoning, and the egg in the cabbage mix.
Mix everything together, and start warming up a non-stick pan with 15 ml of Timperio Organic Bio/Olio in it.
Pour 2 ladles full of the cabbage mix into the center of the non-stick pans. Spread the mix evenly on all sides to form a circular-shaped pancake(about an inch thick).
Cook the pancake over medium heat till both sides are cooked, and turn gold. Similarly, cook all the pancakes with remaining batter.
Serve your pancakes topped with Kewpie Mayonnaise & Okonomiyaki Sauce, and enjoy this awesome dish 🙂
