Pantry Saver Cabbage Pancakes (Okonomiyaki Style)

• 1 cup shredded green cabbage
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup diced onion
• 2 tablespoons chopped chives
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil (plus extra for cooking)
• Optional toppings: kewpie mayo, okonomiyaki sauce, bonito flakes, nori strips

Steps

1. 1 In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. 2 Add eggs, shredded cabbage, diced onion, chives, and soy sauce; mix until just combined.
3. 3 Heat a tablespoon of oil in a large skillet over medium heat.
4. 4 For each pancake, drop about 1/4 of the batter into the skillet and flatten slightly with a spatula.
5. 5 Cook until golden brown, about 4-5 minutes per side.
6. 6 Serve immediately with desired toppings.

Equipment

• Large skillet
• Spatula

Variations

• Add cooked shrimp or diced bacon for a non-vegetarian twist.
• Incorporate grated carrot or mushrooms for extra veggies.

Substitutions

• Use rice flour for a gluten-free option.
• Substitute eggs with a flaxseed mixture for a vegan version.

Pairings

• Pairs well with a Japanese green tea or a light lager.

Nutrition

Tips

• Ensure the skillet is hot before adding the batter to prevent sticking.
• For a crispier pancake, cook over medium-high heat but watch closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: These pancakes freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet until crispy.

Serving Suggestions

• Serve with a side of pickled ginger or miso soup for a complete meal.

FAQ