Okonomiyaki (Japanese Cabbage Pancakes)

Step 1

Place the shredded cabbage, carrot, and onion into a colander or mesh strainer, and sprinkle with salt. Toss to combine, and let it sit while you are preparing the batter.

Step 2

In a large bowl, combine eggs, soy sauce, sesame oil, and flour. Whisk into a smooth batter.

Step 3

Add the cabbage, carrot, and onion to the batter and stir to combine.

Step 4

Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavoured cooking oil, along with a teaspoon of toasted sesame oil for flavour.

Step 5

Now you have options!

Step 6

To make one large okonomiyaki, pour all of the batter into the hot skillet at once. Use a spatula to smooth out the top. Wait about 5 minutes, then carefully lift one side with a spatula to check the bottom. If it's golden brown, carefully slide the pancake onto a large plate. Invert the skillet over the plate and turn everything back over to flip the pancake. Cook for about 5 min more on the second side. Slide the cooked pancake onto a cutting board and let rest for about 1 minute before slicing into wedges.

Step 7

To make two medium-sized okonomiyaki, use the same process as above, but this time only pour half of the batter into the hot skillet. You will need to repeat this process twice.

Step 8

To make mini okonomiyaki, drop 1/4 cup scoops of batter into the hot oil. Cook until golden brown on one side, then flip and cook for 2-3 minutes more on the second side.