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.
Please check your inbox to verify your email address.