Rating: 4 stars
52 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
  • 52 Ratings

If you’ve never tasted a cabbage pancake, also known as okonomiyaki, then you’re in for a treat. It has eggs like a frittata, but gets added richness and body from sautéed cabbage and flour. Fear not the flip! A nonstick skillet makes this easy to turn, and the cabbage will help everything stick together. If you’re nervous, use a flexible silicone spatula to loosen the edges of the pancake before flipping. Ingredient check: Tamari is similar to soy sauce, but it’s gluten-free. Make sure to check the label if you’re serving anyone that’s gluten-intolerant.

Gallery

Credit: Jennifer Causey

Recipe Summary

total:
20 mins
hands-on:
15 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

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  • Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

  • Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion.

Nutrition Facts

361 calories; fat 23g; saturated fat 4g; cholesterol 192mg; fiber 3g; protein 11g; carbohydrates 30g; sodium 874mg; sugars 7g.
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