By Brian Faulkner On
These Japanese-style pancakes are loaded with cabbage, green onions and bacon for a delicious savory treat. Okonomiyaki translates to “grill as you like it,” so add whatever you like to the batter and garnish with your favourite toppings.
- 3 cups (750 mL) finely shredded BCfresh Cabbage
- 3/4 cup (175 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) low-sodium chicken broth or water
- 4 eggs
- 2 green onions, finely chopped
- 4 slices bacon, cooked and crumbled
- 2 tbsp (30 mL) pickled ginger, chopped
- 2 tbsp (30 mL) sesame seeds
- 1/4 cup (60 mL) canola oil (approx.), for cooking
- 1/3 cup (75 mL) hoisin sauce
- 2 tbsp (30 mL) sriracha hot sauce
- In large bowl, stir flour with salt. In separate bowl, whisk broth with eggs; whisk into flour mixture. Fold in cabbage, green onions, bacon, ginger and sesame seeds.
- In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; add two ½ cup (125 mL) portions of batter to skillet, pressing down gently with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned. Flip over; cook for 5 or 6 minutes or until cooked through. Repeat with remaining batter, adding more oil to skillet as needed.
- Serve with hoisin sauce and hot sauce.
- You can also top with bean sprouts, dried bonito flakes, Japanese-style mayonnaise and/or Worcestershire sauce.