Okonomiyaki
Recipes · Lunch · Recipe, Typed Supps
A cabbage pancake, which is a much better idea than it sounds, and mostly vegetable by weight.
Allergens and patterns
Contains gluten, eggs.
Ingredients
- 1/4 head, shredded fine (300g) Cabbage — The bulk of the pancake by a wide margin. Shred it as fine as you can — thick ribbons never soften and the pancake will not hold together.
- 2 eggs (100g) Eggs — The binder. Everything else is vegetable and would fall apart without them.
- 2/3 cup (80g) Plain Flour — Just enough batter to coat the cabbage. Any more and you have made a thick, doughy pancake instead.
- 4, sliced (40g) Scallions — Through the batter and over the top, doing two different jobs.
- 3 rashers (60g) Bacon — Laid on top of the raw side before you flip, so it crisps directly against the pan.
- 1 1/2 tbsp (25g) Mayonnaise — Drizzled in lines across the finished pancake. Japanese mayonnaise if you have it, since it is sharper.
- crumbled (3g) Nori — Over the top at the end, for the sea-salt note the dish is known for.
Nutrition per serving
- Calories: 458 kcal
- Protein: 19.4g
- Carbohydrate: 37.4g
- of which sugars: 8.8g
- Fat: 24.6g
- of which saturated: 6.7g
- Fibre: 5.3g
- Sodium: 626.8mg
Method
- Whisk the eggs and flour with a splash of water into a loose batter, then fold in the cabbage and scallions.
- Pour into a hot oiled pan, press into a thick round, and lay the bacon on the raw top.
- Cook 5–6 minutes, flip carefully, and cook another 5 until the bacon is crisp.
- Top with mayonnaise, crumbled nori and more scallion.
Nutrients it supplies
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