Quarantine Recipe: Okonomiyaki

Hi Everyone! Sue Ann here.  So, most of you know I love yoga. But did you know, I also love cabbage?  Seriously. My cabbage love affair got started when my (now) husband and I started dating.  He made a mind blowing cabbage salad, and that’s when I realized I love cabbage! 

During the quarantine I have been experimenting with making Okonomiyaki or cabbage pancakes.   The recipe below isn’t a total representation of the traditional dish, but more of an interpretation.  I like it because it is easy and delicious. I hope you enjoy it!

Ingredients: 

• 2 eggs (vegan sub flax egg)
• 1/2 cup water 
• 1.5 Tbsp Braggs 
• 1 Tbsp toasted sesame oil 
• 3/4 to 1 cup all-purpose flour (sub gluten free flour mix – I’ve used almond flour)
• 5 cups shredded green cabbage (don’t have enough cabbage? Add kale!)
• 1 carrot (and any other veggies you want to add in!!)
• 3 green onions
• 2 Tbsp ghee or oil for frying 

Sauce 

• 1/4 cup (vegan) mayonnaise
• 2 Tbsp sriracha 
• 1/2 Tbsp sesame seeds

(#truth – I just use the Sriracha Ranch dressing from Trader Joes)

Instructions 

1. Thinly slice or shred the cabbage.  Peel the carrot and shred the carrot.  Slice the onions. Place in a bowl and set aside.  
2. In a separate bowl, whisk together the eggs, water, soy sauce, and sesame oil.  Use those yoga arms and whisk it good. Then start to whisk in the flour, a little at a time, until the batter is smooth.
3. Stir the vegetables into the batter.  Make sure the vegetables are fully coated in batter. 
4. Heat the oil on a skillet over medium heat. Add ½ – ¾  cup of the cabbage and batter mixture. Press it down into the skillet to form a circle.  Cover the skillet so it steams. Cook for 5 minutes, then flip and cook for 3-5 more minutes.  
5. To prepare the sauce, mix the mayo and sriracha together.  Drizzle the sauce over the pancakes. Want to get fancy? Sprinkle some sesame seed and green onion on top.

Enjoy!