~ Excerpted from Real Simple
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.
- 3 scallions
- 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
- 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. Yield: 4 servings.