To learn more about this recipe, read the related story, "Cake It On," in our National edition.
Okonomiyaki (Japanese Vegetable Pancake)
Recipe adapted from Josher Walker, Xiao Bao Biscuit, Charleston, SC
Yield: 4 pancakes
Cook Time: 25 minutes
½ small cabbage (about 1¼ pounds), very thinly sliced (preferably using a mandoline)
4 medium carrots, peeled into ribbons using a vegetable peeler
6 Lacinato kale leaves--ribs removed and discarded; leaves stacked, rolled into a cylinder and thinly sliced crosswise
4 scallions, very thinly sliced on a bias
6 large eggs, lightly beaten
½ cup all-purpose flour
¼ cup canola oil, divided
Kewpie mayonnaise, for serving
Furikake seasoning, for serving
1. To a large bowl, add the cabbage, carrots, kale and scallions. Add the eggs and stir to combine. Sprinkle in the flour and gently stir to combine.
2. In a large skillet set over medium-high heat, add 1 tablespoon of the canola oil and one-quarter of the batter. Use the back of a metal spoon to spread the thick batter into a circle about ½ to ¾ inch thick, smoothing the top and gently pressing the pancake together. Cook until the edges of the pancake begin to brown, about 3 minutes. Once the edges brown, wait for 30 seconds before flipping the pancake over. Cook the other side until the edges brown, 2 to 3 minutes, then cook an extra 30 seconds before sliding the pancake onto a plate (or slide the pancake onto a baking sheet and keep it warm in a 325° oven). Repeat with the remaining oil and batter.
3. Serve the okonomiyaki drizzled with Kewpie mayonnaise and sprinkled with furikake. Serve immediately.
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