Dairy Free, Food, Recipes, RECIPES, Side Dishes, Snacks, VegetarianMlle JulesFor the pancakes: 3 Eggs 1 Tsp. Soy sauce ½ Tsp. Sesame oil ½ Tsp. Sea salt ¼ Cup Flour 4 Cups finely shredded cabbage 2 Scallions, thinly sliced For the soy dipping sauce: 2 Tbsp. Soy sauce 1 Tbsp. Rice vinegar 1 Tbsp. Mirin 1 Tbsp. Water 1 Tsp. Sambal oelek or other hot chili sauce ½ Tsp. Sesame oil ½ Tsp. Toasted sesame seeds Canola oil for frying, eggs, lunch, dinner, snack, cabbage, healthy, hoisin, soy sauce, salt, kosher salt, fried, vegetables, rice vinegar, mirin, toasted sesame seeds, scallions, flourComment

Japanese Cabbage Pancakes

Dairy Free, Food, Recipes, RECIPES, Side Dishes, Snacks, VegetarianMlle JulesFor the pancakes: 3 Eggs 1 Tsp. Soy sauce ½ Tsp. Sesame oil ½ Tsp. Sea salt ¼ Cup Flour 4 Cups finely shredded cabbage 2 Scallions, thinly sliced For the soy dipping sauce: 2 Tbsp. Soy sauce 1 Tbsp. Rice vinegar 1 Tbsp. Mirin 1 Tbsp. Water 1 Tsp. Sambal oelek or other hot chili sauce ½ Tsp. Sesame oil ½ Tsp. Toasted sesame seeds Canola oil for frying, eggs, lunch, dinner, snack, cabbage, healthy, hoisin, soy sauce, salt, kosher salt, fried, vegetables, rice vinegar, mirin, toasted sesame seeds, scallions, flourComment
Japanese Cabbage Pancakes

These Japanese cabbage pancakes, also known as okonomiyaki, are so easy to whip up. Made with fresh cabbage and scallions, they have a fantastic flavour that will leave you craving more. Trust me, they are my go-to choice for brunch, lunch, or even as a tasty appetizer! To complete the meal, I highly recommend pairing them with my mouthwatering Asian Salmon or a comforting Pistachio-Crusted Fish.

One of the great advantages of this recipe is that it helps you make the most of that giant head of cabbage that’s sitting in your fridge. We've all been there, wondering how to make the most of it! With these okonomiyaki, you can bid farewell to food waste and turn those cabbage leftovers into something truly amazing. It's a win-win situation, my friend!

JAPANESE CABBAGE PANCAKES

INGREDIENTS 

For the pancakes:

  • 3 Eggs

  • 1 Tsp. Soy sauce

  • ½ Tsp. Sesame oil

  • ½ Tsp. Sea salt

  • ¼ Cup Flour

  • 4 Cups finely shredded cabbage

  • 2 Scallions, thinly sliced

For the soy dipping sauce:

  • 2 Tbsp. Soy sauce

  • 1 Tbsp. Rice vinegar

  • 1 Tbsp. Mirin

  • 1 Tbsp. Water

  • 1 Tsp. Sambal oelek or other hot chili sauce

  • ½ Tsp. Sesame oil

  • ½ Tsp. Toasted sesame seeds

  • Canola oil for frying

INSTRUCTIONS

Makes 8 pancakes.

  1. In a medium bowl, whisk together the eggs, soy sauce, sesame oil, and salt. Gradually add in the flour while whisking until the batter becomes smooth. Now, fold in the shredded cabbage and sliced scallions.

  2. For the sauce, whisk together all the sauce ingredients in a small bowl. Give it a good mix, and set it aside.

  3. Heat a couple of tablespoons of oil in a large non-stick pan. Once the oil is nice and hot, add handfuls of the cabbage mixture, approximately half a cup per pancake. Before adding the cabbage to the pan, be sure to give it another toss, so you get some of the batter that has collected at the bottom of the bowl.

  4. As the pancakes cook, use the back of a spatula to gently flatten them. This helps them cook evenly and develop that beautiful golden color. After about 3 minutes, once the bottom is golden, flip the pancakes and let the other side brown as well. Once they are perfectly cooked, drain them on paper towels to remove any excess oil. Repeat this process with the remaining cabbage mixture.

  5. Serve immediately with the prepared sauce, and enjoy!

BON APPÉTIT!

Photography by: Patricia Brochu