okonomiyaki japanese cabbage pancake

Pancake

Okonomiyaki Japanese Cabbage Pancake

This cabbage pancake is a popular dish throughout Japan and is easily adapted to one's preferences. While the fillings and toppings can vary, from pork and fried eggs to ginger and bonito flakes, the base features a cabbage pancake made with a savory batter—and that's what we do here to let the vegetable shine. The flexibility of this dish is reflected in its name, okonomi and yaki, which roughly translates to "cooked as you like it."

Ingredients

3 large eggs
¼ cup water
1 tablespoon lower-sodium soy sauce
1 teaspoon hondashi (optional; see tip)
¾ cup all-purpose flour
¼ teaspoon baking powder
4 cups finely shredded green cabbage
¾ cup thinly sliced scallions, plus more for garnish
1 tablespoon neutral oil, such as canola or avocado
2 tablespoons mayonnaise
1 teaspoon sriracha
finely shredded nori for garnish (optional)

Directions

Whisk eggs, water, soy sauce and hondashi (if using) in a large bowl. Add flour and baking powder; whisk until smooth. Stir in cabbage and scallions until well combined.
Heat oil in a 10-inch nonstick skillet over medium heat. Add the cabbage mixture and gently spread into an even layer (do not press down). Cover and cook, shaking the pan occasionally, until browned on the bottom, 8 to 10 minutes. Remove the pan from the heat and cover with a rimless plate. Holding the plate tightly against the pan, invert the pan onto the plate so the okonomiyaki transfers to the plate. Slide the okonomiyaki off the plate back into the pan, browned-side up. Return to medium heat; cover and cook, shaking the pan occasionally, until the bottom is browned and the center is set, about 8 minutes.
Meanwhile, whisk mayonnaise and Sriracha in a small bowl.
Transfer the okonomiyaki to a serving plate. Drizzle the Sriracha-mayonnaise mixture over the top in a zigzag pattern. Garnish with sliced scallions and shredded nori, if desired, and slice into 4 pieces.