July 2015: Okonomiyaki

Makes 2 

Ingredients: 

500 grams cabbage (18 ounces or about half a head)

300 grams other vegetables, diced (11 ounces)

200 grams meat, poultry, or seafood, diced (7 ounces)

2 scallions

2 large eggs

1/2 cup cold water or dashi

1 cup all purpose flour

1/2 teaspoon salt

2 tablespoons vegetable oil

Toppings:

Mayonnaise 

Pickled ginger

Bonito flakes

Okonomiyaki sauce

Seaweed

Directions:

1. Slice cabbage into thin ribbons. Add the cabbage to a large bowl along with the other vegetables and meat.

2. In a separate bowl, whisk the eggs and cold water or dashi together. Add the flour and salt, whisk until there are no lumps left. Pour over the cabbage and vegetables, and then stir together until it's well combined.

3. Heat 1 tbsp vegetable over medium heat until hot. Add half of cabbage.

4. Flatten out the tops into even round pancake. Turn the heat down to medium low, cover the pans with lids, and let them sit over the fire for about 10 minutes.

5. After 10 minutes, lift up an edge of a pancake with a spatula and check and see if it's browned, if not, cover and let it cook until the bottom is a golden brown.

6. Flip the pancake over.

7. Press down on the pancake to compress the vegetables on the other side, and let it fry uncovered until the second side is browned.

8. Top with desired condiments. Top with the bonito flakes and serve.

Recipe adapted from PBS Food