Okonomiyaki is a sneaky way to get someone to eat a boat load of cabbage. It’s also a great vehicle for the takeout food that’s blocking your fridge light.
Two food woes solved with one giant vegetable pancake. And it only takes 20 minutes from start to nom. Genius.
- 1/2 cup all-purpose flour
- 1/3 cup water or stock
- 1 egg
- 2 cups cabbage, thinly sliced (about 1/4 of a small cabbage)
- 1 green onion, sliced thinly
- Leftover meat. I had a leftover beef burger patty and chopped it up with a knife. Pretty much any meat works as long as it’s chopped into small pieces.
Sauce (makes more than required):
- 1/4 cup ketchup
- 1 1/2 TB worchestershire sauce
- 1/4 tsp dijon mustard
- 2 TB mirin
- 1 tsp soy sauce
- 3 TB brown sugar
- 1/8 teaspoon ground ginger
- 1 tsp honey
Sauce: Combine all of the ingredients in a saucepan and bring to a low simmer for about a minute. Adjust to taste — add more soy sauce if it’s too sweet, or add more sugar if it’s too tangy. Cool to room temperature.
Okonomiyaki: Combine the flour and water into a smooth paste, then add all of the ingredients and stir through.
Heat a tablespoon of canola oil in a large frying pan over medium heat. Spread and flatten the okonomiyaki mixture until it forms a pancake, about 1.5 cm or 3/4” thick. Fry for 3 minutes.
Flipping it over is a bitch, but I think I’ve figured it out. Slide the okonomiyaki out of the pan and onto a plate, cooked side down. Grease your frying pan with a little bit more oil, then cover the plate with the pan. Flip the whole thing upside down, and BOOM.
Fry for another 3 minutes, then serve with the okonomiyaki sauce. Bonus points if you have bonito flakes or nori lying around.
Saw this on a truck this morning in Dogpatch, that was also getting towed. That’s what you get for being a smartass and putting a Mark Twain quote on your truck.
But aside, while this is often misquoted (the first half is usually omitted), I’m not sure if Mr. Twain is being sarcastic or not. But I’ll take both, college education or not.