Okonomiyaki (Savory Cabbage Pancake)

Ingredients

• 1 cup All-purpose flour (gluten-free blend)
• 2 tbsp Potato Starch
• 3/4 cup Water
• 4 cups Cabbage, shredded
• about 225 g Shrimp, cooked and chopped
• 1/2 cup Green onions, chopped
• 2 tbsp Pickled ginger (beni shoga), chopped
• Okonomiyaki sauce
• Japanese mayonnaise
• Bonito flakes
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour (gluten-free blend) and the 2 tablespoons of potato starch until combined.
2. 2Gradually whisk in the 3/4 cup of water until you have a smooth batter with no lumps.
3. 3Add the 4 cups of shredded cabbage, about 225 g of cooked and chopped shrimp, 1/2 cup of chopped green onions, and 2 tablespoons of chopped pickled ginger to the batter. Mix everything together thoroughly until all ingredients are evenly distributed.
4. 4Heat 1 tablespoon of vegetable oil in a large skillet or on a griddle over medium heat, which is 175°C.
5. 5Pour 1/4 of the batter mixture onto the hot skillet to form a pancake about 15.24-20.32 cm in diameter. Cook for 5 to 7 minutes, until the bottom is golden brown and the edges look set.
6. 6Carefully flip the pancake and cook the other side for another 5 to 7 minutes, until it is also golden brown and cooked through. The pancake should feel firm to the touch.
7. 7Transfer the cooked okonomiyaki to a plate. Repeat steps 5 and 6 with the remaining batter and the other 1 tablespoon of vegetable oil, making three more pancakes.
8. 8Top each okonomiyaki with okonomiyaki sauce, a drizzle of Japanese mayonnaise, and a sprinkle of bonito flakes. Serve immediately.

Substitutions

Related Guides