Okonomiyaki aka Japanese Napa Cabbage Pancake

August 26, 2019

 

Okomaniyaki aka Japanese Cabbage Pancake

By Chef Megan Watson @mwatsonnyc

This is not authentic at all. I did some research and then forged my own path. It is good. 

YIELD: Serves 2 as a main course or 4 as a snack
TIME: 30-40 minutes

 
Ingredients:


For Pancake:

  • 2 ½ Cups of nappa cabbage, sliced thin.
  • 2 cups of shiitake mushrooms, stems removed and sliced thin
  • 1/4 cup of the white part of the scallions, sliced thin
  • 1 tbsp ginger, grated
  • 2 garlic cloves, grated
  • 1 tbsp low sodium soy sauce
  • 2 tsp sesame oil
  • 1 cup brown rice flour
  • 2 large eggs mixed
  • 2/3 to 3/4 cup dashi broth (you can use veg stock or chicken stock but dashi is incredibly easy to make)
  • 1 tbsp honey
  • 2 tbsp of the green part of the scallions sliced thin
  • kosher salt
  • 2 tbsp-1/4 cup bacon fat/Vegetable oil
  • Dipping sauce
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp chili oil
  • 1/4 cup of thinly sliced scallions
  • 1 large garlic clove, grated
  • 2 tbsp of ginger grated

For Serving:

  • Mayo
  • 1 fried egg per person
  • 2TB of scallion greens cut thin
  • Pickled ginger (you can buy at any Asian market or maybe whole foods)

Directions:

  1. Pour vegetable oil into a large non-stick pan and heat at medium-high. Add ginger and garlic and let it sizzle in the oil. Keep stirring. You do not want this to burn. Then add the shiitakes and white parts of scallions. Keep stirring. If pan is looking a bit dry, add more oil. Once it becomes fragrant add the cabbage and keep stirring. Add soy sauce and keep stirring until cabbage begins to wilt. Add sesame oil. Once wilted and mushrooms do not look raw, remove from heat and let cool.

 

  1. While the vegetables are cooling, mix the batter. In medium bowl, add the flour and eggs. Whisk. Slowly add a 1/2 cup of the dashi. See how thick it is and then add more broth to you have a fairly loose batter. You want a good pancake like consistency. Once mixed, add honey and a pinch of salt. Add the semi cooled vegetable mixture to the batter and fold it in with a spatula. Lastly, add green parts of scallions.

 

 

  1. Make the dipping sauce. Combine soy sauce, chili oil, ginger, scallions and garlic. Whisk together and then put in a small service bowl and set aside.

 

  1. Make the pancake. Place cast iron pan over medium high heat. Add 2 tbsp of bacon fat. Let it coat the pan and come to a sizzle. You can test it by dropping a pea size amount of batter into pan. Once it is hot, pour half the batter into the pan. Use a metal spatula to smooth out the top. Let it cook on one side until the bottom is browned and edges are crisp. Then, flip and cook the other side until browned. If making more then one, wipe down the pan, add more bacon fat and start the process over again.

 


  1. While the pancake is cooking, heat another pan and fry the eggs to your liking. Season with salt.

  2. Once the pancake is done, drizzle with the dipping sauce and mayo. Top each pancake with a fried egg, scallions and pickled ginger. Serve the dipping sauce on the side with the pancake. ENJOY!