Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce
Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
- 2 tablespoons rice vinegar
- 5 eggs
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/3 cup flour
- 1 teaspoon soy sauce
- 2 tablespoons mirin
- â¼ cup soy sauce
- for the pancakes:
- 1 teaspoon sea salt plus more for seasoning
- 8 cups finely shredded cabbage
- 1 bunch scallions trimmed and chopped, to yield about a heaping cupfor
- 1 teaspoon hot chili sauce or sriracha optional
- â½ teaspoon sesame oil
- canola grapeseed, or other neutral oil for frying
- Carbohydrate 5.88490098050005 g
- Cholesterol 1.63333333333333 mg
- Fat 0.675722464071913 g
- Fiber 0.155009154870697 g
- Protein 1.55089618904351 g
- Saturated Fat 0.268696625527901 g
- Serving Size 1 1 to 20 pancake (57g)
- Sodium 237.575312764153 mg
- Sugar 5.72989182562935 g
- Trans Fat 0.0383397392215738 g
- Calories 37 calories
Step-by-step
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt.
- Gradually add the flour until incorporated.
- Fold in cabbage and scallions.
- Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
- In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening.
- Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time.
- Lower the heat to medium.
- Cook on each side for about 3 minutes or until golden brown.
- Transfer to a paper-towel lined plate and season lightly with salt.
- Serve with soy-dipping sauce.
My Go-To Okonomiyaki Recipe: A Cabbage Pancake Adventure
As a busy working mom, I need recipes that are both delicious and quick to make. This Okonomiyaki recipe fits the bill perfectly! Adapted from a recipe I found online, I’ve tweaked it to suit my family’s tastes and my hectic schedule. The original recipe called for a measly two cups of cabbage, but let me tell you, four times the amount makes for a much more satisfying pancake. Forget the shrimp – I haven't tried it that way yet, but I'm intrigued! This recipe is all about that beautiful, savory cabbage, and I like to keep it simple and delicious with a perfectly balanced soy-based dipping sauce, rather than the mayonnaise-based sauce.
What I love about Okonomiyaki is its versatility. It’s a blank canvas; you can customize it to your liking. Want to add some protein? Think shrimp, bacon, or even shredded chicken. Love a little heat? A dash of sriracha in the batter or sauce does the trick. Feel free to experiment! The basic recipe is incredibly forgiving, so don't be afraid to get creative. For me, the simplicity of the core ingredients really shines. The lightly sweet and savory pancakes with a hint of sesame oil are a perfect balance of textures and flavors.
The beauty of this recipe also lies in its preparation. Most of the work can be done ahead of time. Shredding the cabbage takes the longest, but honestly, it’s quite meditative to do. Once you’ve got that done, whisking the batter and mixing the sauce is a breeze. You can even prep everything the night before and fry the pancakes fresh in the morning – a quick and easy breakfast for a busy week day. Or have it prepared for a quick dinner. Serve them up hot, with a bowl of the yummy dipping sauce, and watch them disappear in seconds! The aroma alone is enough to make everyone gather around. It's become a weekly favorite for my family, and I'm always getting requests to make it.
Pro Tip: Don't overcrowd the pan when frying the pancakes. This will ensure that they cook evenly and get that beautiful golden-brown crust.
Beyond the Recipe: This Okonomiyaki recipe isn't just about food; it's about creating simple moments of joy in a busy life. The process of making these pancakes, from shredding the cabbage to the satisfying sizzle of the batter in the pan, is therapeutic. It's a chance to slow down, connect with the simple pleasure of cooking, and share a delicious meal with loved ones. So go ahead, give this recipe a try. You won't be disappointed.
I find myself coming back to this recipe over and over, not just for its deliciousness, but for the ease with which I can prepare it. Even on nights when time is short, this dish comes to my rescue. It offers a wonderful balance of texture and flavor – the crispy exterior of the pancakes contrasting beautifully with the soft interior and the vibrant, almost sweet, tang of the cabbage. The soy dipping sauce provides the finishing touch, adding an extra layer of umami that perfectly complements the pancakes. This has become a true weeknight staple in our home, and I often find myself craving it even on weekends!
This recipe is more than just a meal; it's a gateway to a world of culinary exploration and experimentation. It’s a reminder that simple ingredients can create extraordinary flavors. Don't be afraid to deviate from the recipe – add your favorite vegetables, experiment with different sauces, and make it your own. The joy of cooking lies in the process of creativity and adaptation. So grab your apron, gather your ingredients, and embark on a culinary adventure! You'll be surprised how much you enjoy the process and the final product.
