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.
4 cups shredded green cabbage (from ½￼ small head)
¾ cup all-purpose flour
½ teaspoon grated fresh ginger
4 large eggs, lightly beaten
2 tablespoons tamari, divided
2 tablespoons canola oil
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce
Sat fat 4g
How to Make It
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.
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.
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