Recipe of the week:
Okonomiyaki
Japanese Savory Pancakes
Okonomiyaki is sort of a frittata-like Japanese savory pancake made with cabbage, scallions, and assorted meat or seafood. You can customize this to your own taste, using other veggies-shredded carrots are nice or maybe some mystery brassica. You can also add meat or seafood. This version isn’t exactly authentic, but it is healthy and delicious.
1 medium cabbage, sliced super-thin
1 bunch scallions, chopped (or one onion, thinly sliced)
1 cup panko crumbs
¼ tsp salt
3 eggs, lightly beaten
In a large bowl, combine cabbage, scallions, panko and salt. Mix in the eggs. The mixture will not look like pancake mixture, but will be cabbage-y and kind of loose.
Heat a skillet. Spray generously with cooking spray.
Using a ¼ measuring cup, scoop the cabbage mixture into the pan. Gently flatten with a spatula until it is about ½ inch thick.
Cook 3 minutes per side.
Topping Options:
Toppings are the fun part and you can choose your own adventure here. Some recipes recommend drizzling with Worcestershire sauce and mayo. Sir Kensington’s Gochujang Everything Sauce is a great option, but not that easy to find. Sesame seeds are a great addition. But my personal favorite is this sriracha mayonnaise:
¼ cup mayo
1 tsp sriracha sauce (adjust to taste; this is pretty spicy)
½ tsp sugar
½ tsp soy sauce
Mix ingredients together; you can thin this with a little water, if you like. (By the way, this mayo is fantastic on banh mi sandwiches.)
