Japanese Vegetable Pancake

pancakeMatt cooked this recipe at City Market on June 22 and it received rave reviews.  It is a great way to incorporate lots of fresh vegetables into a quick and easy dish.  It can be served hot or room temperature any time of day – making it the perfect go to quick dish.  Matt served it with a mixture of sriracha (hot sauce), mayo, garlic, and soy sauce but a simple drizzle of yogurt would be just as tasty.




Okonomiyaki (Japanese Vegetable Pancake)
An easy and quick dish that packs in fresh vegetables and can be served any time of day.
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  1. 1/2 small cabbage, very thinly sliced
  2. 4 medium carrots, peeled into ribbons or strips using vegetable peeler
  3. 6 large kale leaves, ribs removed, leaves thinly sliced
  4. 4 scallions, very thinly sliced on a bias
  5. 6 large eggs, lightly beaten
  6. 1 tbs low sodium soy sauce
  7. 1/2 cup all-purpose flour
  8. 1/4 cup canola oil, divided
  1. Combine cabbage, carrots, kale, and scallions in a large bowl.
  2. Add eggs and soy sauce and stir to combine.
  3. Sprinkle in flour and gently stir to combine.
  4. In a large skillet set over medium-high heat, add 1 tbs of canola oil and 1/4 of the batter.
  5. Spread the thick batter into a circle about 1/2 inch thick, smoothing the top and gently pressing the pancake together.
  6. Cook until the edges of the pancake begin to brown, about 3 minutes, then another 30 seconds.
  7. Flip the pancake over and cook for another 3 minutes, until the second side is browned.
  8. Slide onto plate (or baking sheet to keep warm in a 325* oven).
  9. Repeat with remaining oil and batter.
  10. Serve pancakes warm or room temperature with a drizzle of sriracha mayo or yogurt.
Adapted from Xiao Bao Biscuit
Adapted from Xiao Bao Biscuit
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