Okonomiyaki Japanese Cabbage Pancake
Ingredients
- 2 large eggs
- 1 cup flour
- ½ cup water
- 10.5 oz. cabbage thinly shredded
- 1 oz. green onions chopped
- 1-2 shiitake mushrooms diced
- 1 oz. tempura bits optional
- ¼ tsp. salt
- 2 nori sheets cut into strips
- 2 Tbsp. vegetable oil for frying
Okonomiyaki toppings:
- Aonori
- Japanese mayonnaise
- Katsuobushi
- beni shoga
Instructions
- Combine the ketchup, oyster sauce, maple syrup, Worcestershire sauce, and white pepper in a small bowl. Taste and adjust to your liking if needed.
- In a large bowl, whisk eggs, water, and salt. Add flour and mix to incorporate.
- Now add the vegetables and nori to the batter and use a spatula to mix in.
- Heat 1 tablespoon of oil in your pan on medium-low heat. Pour half of the batter into the pan. Press it down to flatten it out. Shape it into a perfect circle.
- Cook for 8-10 minutes on one side or until golden brown. Flip using two spatulas and cook for another 6-8 minutes. Repeat with the second half of the batter.
- Serve the okonomiyaki hot or warm with okonomiyaki sauce (see above) and toppings of choice. Enjoy!
Video
Nutrition
Calories: 578kcal | Carbohydrates: 77g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 404mg | Potassium: 786mg | Fiber: 9g | Sugar: 8g | Vitamin A: 694IU | Vitamin C: 58mg | Calcium: 113mg | Iron: 5mg