Who likes cabbage? And more importantly, who likes Japanese food?
Yup this post isn’t about the mushy, overcooked cabbage you may have been fed as a kid. It’s about fresh, crunchy RED CABBAGE roughly shredded and made into the yummiest of savoury pancakes.
This year was my first go at growing cabbage, and I must say I am happy with how it went. They grew pretty easily, I didn’t have any huge issues with cabbage moth pests, and they made my garden beds look SO PRETTY with their crinkly, multi layered leaves.
I am growing two varieties this year, the red cabbage is a Diggers Club mini variety, and the green cabbages are seedlings I picked up on the discount table at Bunnings for 50c 🙂
But the red cabbage is what was ready first so with glee I skipped out to the garden with my big Global knife to lop off its head, and great ready to make what has become a staple quick meal for us in our house; Okonomikyaki.
Okonomiyaki is basically just a savoury vegetable pancake (although you can add prawns, pork etc as well) with two special japanese sauces on top. These sauces can easily be found in asian grocery stores and CANNOT be omitted from the recipe. They are DELICIOUS and really what makes this dish.
EMMA’S HOMEGROWN CABBAGE OKONOMIYAKI
Makes 4 pancakes.
1 cup roughly shredded red or green cabbage (can also use kale or any other green leafy veg you have in the garden)
1/2 cup shredded carrot (I use the potato peeler to shred my carrot rather than a grater)
1/2 cup sliced mushrooms
3 sliced spring onions (have also used sliced red onion in the past)
1 1/2 cups of plain flour
1 cup of cold water
2 free range chook eggs, lightly whisked.
Okonomiyaki Brown Sauce
Bonito Flakes (optional)
Seaweed Flakes (optional)
Get all of your veg ready and piled up on your chopping board.
Make a standard batter by whisking your eggs in a big glass or steel bowl. Add your flour and water and then whisk until a smooth (NO LADY LUMPS ALLOWED) batter is formed.
Make sure your batter isnt too thick (if the mixture sticks to your whisk or is really hard yakka to whisk in the bowl then it is probably too thick) or too thin (if it runs off your whisk like water then add a bit more flour).
Add your veg to your bowl and then mix your batter in well with your veg.
Heat a non stick pan or skillet on medium heat and add a good glug of olive oil. Once the oil is heated its time to get your pancakes cooked! Get a ladel or big kitchen spoon and scoop up some of your pancake mixture. Carefully place it in your hot (but not smoking!) oil. Once it has started to cook you can grab a spachelor and press it down a bit. After about two minutes check if your pancake is ready to flip. It should be golden brown. Once you have flipped, press it down with the spachelor to cook the other side.
Once cooked, remove from the pan and place on some paper towel to drain off excess oil.
Squeeze on your okonomiyaki brown sauce and kewpie mayo. Add bonito flakes and shredded dried seaweed if desired.
Demolish then repeat.