Okonomiyaki (Cabbage Pancakes)
By Beth Jones
Ingredients
Sauce
- 1/2 cup mayonnaise
- 2 Tablespoons soy sauce
- 2 teaspoons sriracha, more or less to taste
- 1 teaspoon sugar
Pancakes
- 5 large eggs*
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon sea salt
- ⅓ cup all-purpose flour, or rice flour if keeping GF
- 2 cups cabbage*, shredded with a mandoline or finely chopped
- 1 carrot*, shredded on a mandolin, or grater
- 1/2 bunch of squash blossoms*, roughly chopped
- 1 bunch scallions*, trimmed and chopped
- 2 Tablespoons grated ginger*
- ¾ cup (roughly) baby or chopped shrimp, or julienned shiitake mushrooms*
- Sunflower oil for frying
- 1-2 tablespoons toasted sesame seeds
*Sourced at the Mill City Farmers Market
Instructions
Mix sauce ingredients together and chill.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in vegetables, scallions, ginger and shrimp or shiitakes.
Heat a tablespoon of sunflower oil in a non-stick saute pan, over medium high heat. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds top of pancakes and serve with dipping sauce.
