Okonomiyaki
You could serve these for breakfast, lunch, appetizers or dinner and they would be perfect.
About this Recipe
By: Mrs.Kossenfloffer
During a recent trip to Charleston, S.C. my family and I had an amazing meal at Xiau Bau Biscuit. It’s a small, unassuming place in a renovated gas station. But wowza, their small plate dishes pack some punch. The menu draws on influences from all of Asia. When we got home, I googled them to see if any of their recipes were available online. Thankfully, I found the Japanese vegetable pancake recipe. I tweaked it just a touch — hey, I had to make it my own. These babies were so good, we ate them hot as they came out of the pan. It’s a very versatile dish. You could serve these for breakfast, lunch, appetizers or dinner and they would be perfect.
Ingredients
• 1/4 head of a purple cabbage, sliced as thin as you can. This would be a good time to bust out that mandoline — or an even better excuse to buy one.
• 2 carrots, peeled into ribbons with a vegetable peeler
• 3 leaves of blue kale, cut chiffonade style
• 2 scallions, sliced thin on the diagonal
• 3-4 large eggs, lightly beaten
• 1/4 cup all purpose flourcanola oil for fryingspicy mayo (see praparation below) and soy sauce and vinegar for serving
Step by Step Instructions
Step 1: Preparation
Place all the vegetables in a large bowl. Add the eggs and stir to combine. Sprinkle the flour on top and stir until just combined.
Step 2: Fry the Pancakes
Set a large skillet on medium-high heat. Add about 1 tablespoon of oil to coat the bottom. Add 1/4 of the batter to the pan and flatten out the pancake into a circle so it’s 1/2 inch thick. You can use the back of a big spoon or a spatula. When the edges of the pancake begin to brown (about 3 minutes) wait another 30 seconds and then flip the pancake. Cook until the reverse side has brown edges. Give it another 30 seconds and then remove from pan onto a plate. Add oil to the pan if needed and repeat with remaining batter. You can keep the pancakes warm in a 325 degree oven until they are all cooked. Or eat them as they come out of the pan.
Step 3: Make the Sauce and Serve
Serve with spicy mayo (combine mayo and sriracha —you decide how hot you like it), and a combination of soy sauce and vinegar — mix 2 parts soy sauce and 1 part rice wine vinegar together.
