iPatch Chest o' Cookery

Recipe name Okonomiyaki

No image available

Meal Lunch

Main ingredient cabbage

Number of servings 4

Origin Japan

Season anytime

Cooking type Vegetarian

Time required 30min

Difficulty ***

Suggested wines

Ingredients BATTER
2 extra large eggs
1/2 cup water
1.5 Tbsp soy sauce
1 Tbsp toasted sesame oil
3/4 to 1 cup all-purpose flour

FILLING
4-5 cups shredded green cabbage
1 carrot
3 green onions
2 Tbsp oil for frying

TOPPINGS
1/4 cup mayonnaise ($0.28)
2 Tbsp sriracha ($0.10)
1/2 Tbsp sesame seeds ($0.04)
2 green onions ($0.11)

Directions Thinly slice or shred half of the cabbage, or until you have around 4 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

Notes VEGGIE ALTERNATIVES
Can substitute in, or swap some of the cabbage out for things like bell pepper, zucchini, radish, kale, brussel sprouts, etc.
Can also add some forms of meat/protein, so long as it is shredded up fine (i.e. chicken, bacon, pork, shrimp etc).

ALTERNATIVE COOKING METHOD
Cook the veggies separate (saute a bit) and then use a squeeze bottle, or carefully spoon on the batter onto the pan, after grouping the veggies up into a round shape in the pan (we believe this is how they did it in Japan, and want to try it this way).

TOPPING ALTERNATIVE
There is a special sauce called Okonomiyaki sauce that could be made instead, but sirracha mayo is easy and tasty. https://www.justonecookbook.com/okonomiyaki-sauce/
Could also top with a fried eggs, kimchi, bonito flakes, green onion etc etc etc.

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Recipe name	Okonomiyaki
No image available
Meal	Lunch
Main ingredient	cabbage
Number of servings	4
Origin	Japan
Season	anytime
Cooking type	Vegetarian
Time required	30min
Difficulty	***
Suggested wines
Ingredients	BATTER 2 extra large eggs 1/2 cup water 1.5 Tbsp soy sauce 1 Tbsp toasted sesame oil 3/4 to 1 cup all-purpose flour FILLING 4-5 cups shredded green cabbage 1 carrot 3 green onions 2 Tbsp oil for frying TOPPINGS 1/4 cup mayonnaise ($0.28) 2 Tbsp sriracha ($0.10) 1/2 Tbsp sesame seeds ($0.04) 2 green onions ($0.11)
Directions	Thinly slice or shred half of the cabbage, or until you have around 4 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions. In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour). Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter. Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes. To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.
Notes	VEGGIE ALTERNATIVES Can substitute in, or swap some of the cabbage out for things like bell pepper, zucchini, radish, kale, brussel sprouts, etc. Can also add some forms of meat/protein, so long as it is shredded up fine (i.e. chicken, bacon, pork, shrimp etc). ALTERNATIVE COOKING METHOD Cook the veggies separate (saute a bit) and then use a squeeze bottle, or carefully spoon on the batter onto the pan, after grouping the veggies up into a round shape in the pan (we believe this is how they did it in Japan, and want to try it this way). TOPPING ALTERNATIVE There is a special sauce called Okonomiyaki sauce that could be made instead, but sirracha mayo is easy and tasty. https://www.justonecookbook.com/okonomiyaki-sauce/ Could also top with a fried eggs, kimchi, bonito flakes, green onion etc etc etc.