OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)
2 to 3 servings
Okonomiyaki means “how you like it,” so play around with the vegetable and meat additions in this savory pancake. Mountain yam is not absolutely necessary for this recipe, but it is traditional. It has an extremely gluey texture when grated, which helps bind the batter together and makes it a little lighter and fluffier. Feel free to substitute instant dashi granules mixed with water for the dashi to save time. Okonomiyaki sauce is a sweet, savory brown sauce made with dates. Though readily available at stores that stock Japanese foods, you may substitute Katsu Sauce. Japanese Kewpie mayonnaise is sweeter, thinner, and richer than American brands. If you cannot find it, thin out regular mayonnaise with rice vinegar until it has a sauce-like consistency and stir in a pinch of sugar.
Whisk together in a medium bowl:
- ¾ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Whisk in gradually to make a thin batter:
- ¾ cup Dashi
Stir in:
- 2 packed cups finely shredded green cabbage (about 8 ounces)
- 1 large carrot, shredded
- 3 green onions, finely chopped
- (⅓ cup grated mountain yam, or nagaimo)
- (¼ cup Beni Shōga)
Heat in a nonstick skillet over medium heat:
- 1 tablespoon vegetable oil
Have ready:
- ½ cup chopped shrimp or cleaned squid cut into tentacles and rings, or 4 slices uncured pork belly, cut into 2-inch strips
When the oil is hot, add half the batter to the pan. Scatter half of the shrimp, squid, or pork on top of the pancake. Cook until the bottom of the pancake is set and golden brown, about 5 minutes, then flip the pancake, and cook the second side until brown, about 5 minutes more. Transfer to a plate and repeat with the remaining batter. Top the pancakes with:
- Okonomiyaki sauce
- Kewpie mayonnaise
- Katsuobushi (dried bonito flakes)