Okonomiyaki is a savory pancake. Okonomi means something along the lines of "what you want" and yaki means "grilled" or "cooked." We've made it before - during our Cooking Around the World Adventure when we traveled to Japan by tabletop. Click to see that post: here.
Tonight, it was less "what you want" and more "what's in the vegetable bin." I had green cabbage, purple cabbage, yellow carrots, and a fennel bulb. It was a quick, filling dinner.
- 2 C organic chicken stock
- 2 C white whole wheat flour
- 4 eggs
- 6 C chopped or sliced vegetables (I used a mixture of cabbage, carrots, and fennel)
- 1 C tuna
- 1/2 C dried shrimp
- butter for pan-frying
- mayonnaise, to garnish
- okonomiyaki sauce, to garnish
Mix all of the ingredients - except butter, mayonnaise, and okonomiyaki sauce - together in a mixing bowl. Melt butter in a large, flat-bottom pan and spoon 1/2 C batter into a pancake shape.
Cook until batter is set, cabbage is softened, and the pancake is lightly browned.
Flip over and cook the other side.
All the okonomiyaki sauce recipes I found were slightly different. I mixed some ketchup, honey, lemon juice, and soy sauce for ours. Yum!
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