Okonomiyaki {Japanese cabbage pancakes}
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In my quest to get excited about cabbage and cabbage recipes I stumbled upon Japanese cabbage pancakes called Okonomiyaki, served with edamame beans and smoked salmon they make a perfect quick supper.
Ingredients
Pancakes:
  • 2 medium eggs
  • 120mls water
  • 50g spelt flour
  • 50g gram (chickpea) flour
  • pinch salt
  • 100g cabbage, any type (i used half savoy half pointed), thinly shredded
  • 4 spring onions, thinly sliced
  • 1 tsp grated fresh ginger
  • olive oil
For garnish:
  • sesame seeds
  • Worcestershire sauce
  • mayonnaise spiked with turmeric
  • coriander
Serve with:
  • 80g smoked salmon, steamed edamame beans
Instructions
  1. Whisk together the eggs with the water, flours and salt till smooth. Add in the shredded cabbage, half of the spring onions, and the grated ginger.
  2. Warm a large frying pan over a medium heat and add 1-2 tablespoons of cooking oil (I tend to stick with olive oil). Dollop in a ¼ of the mixture into a pancake around 1cm deep and 10cm diameter. flatten down with a spatula. If there is room, put another in the pan. Don't be tempted to overcrowd they'll be tricky to flip. After around 3 minutes the underside should be lightly browned, so flip over and cook for another 3 minutes. Drain on kitchen towel while you cook the 3rd and 4th pancakes (you could keep them warm in a low temp oven if you want them piping hot)
  3. Plate up, drizzle with mayo, worcestershire sauce, sesame seeds, coriander and the rest of the spring onions.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/okonomiyaki-japanese-cabbage-pancakes/