Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce

Name: Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15
Cuisine: Japanese
Ingredients: 5 pieces Egg (5 eggs); 1 tsp Soy Sauce (1 teaspoon soy sauce + ¼ cup soy sauce); 1 ½ tsp Sesame Oil (1 teaspoon sesame oil + ½ teaspoon sesame oil); 1 tsp Sea Salt (1 teaspoon sea salt, plus more for seasoning); ⅓ cup All-Purpose Flour (1/3 cup flour); 8 cup Cabbage (8 cups finely shredded cabbage); 1 bunch Scallion (1 bunch scallions, trimmed and chopped, to yield about a heaping cup); 2 tbsp Rice Vinegar (2 tablespoons rice vinegar); 2 tbsp Mirin (2 tablespoons mirin); 1 tsp Red Chili Sauce (1 teaspoon hot chili sauce or Sriracha, optional) — optional; 1 tsp Granulated Sugar (1 teaspoon sugar); 0 pieces Grapeseed Oil (Grapeseed or other neutral oil for frying)

Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce - Dip (Japanese)

30 minJapanese

Servings15

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Vegetarian
Dairy Free
Pescatarian

Steps

1In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions.
2Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
3In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.