Okonomiyaki


SERVES: 12 silver-dollar-sized pancakes

Japan


INGREDIENTS


Sauce

  • 3 Tbsp ketchup

  • 4½ tsp Worcestershire Sauce

  • 1 Tbsp brown sugar

  • ½ tsp mustard

  • 4½ tsp soy sauce


Batter

  • 1 extra large egg

  • 2/3 cup flour

  • ½ tsp kosher salt

  • 2/3 cup water

  • ¼ tsp black pepper

  • 2 tsp oil

​Added Ingredients

  • 1½ cups cabbage, shredded and chopped into 1-inch pieces

  • 1 cup of spinach, thinly sliced

  • 4 green onions, minced

  • 1 small carrot, shredded

  • 2 strips of cooked bacon, crumbled (optional)


Garnish

  • Mayonnaise (optional)



DIRECTIONS

  1. Mix all the Sauce ingredients. Heat in a microwave or over a medium flame until warm.

  2. In a large bowl, mix all Batter ingredients.

  3. Fold in any ​Added Ingredients - chopped veggies and crumbled bacon.

  4. Heat a large skillet or griddle over a medium flame and add oil.

  5. Portion out 1/8 cup batter into the hot skillet.

  6. When pancake is golden, flip and press the pancake into the skillet; cook on either side until golden.

To serve, drizzle a thin layer of sauce over each pancake, followed by a drizzle of mayonnaise.


Keep pancakes warm on a cookie sheet in an oven set on the lowest temperature until ready to serve.


Okonomiyaki
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