This is super tasty, and very versatile. Cabbage is a must and some sort of fresh allium, but you could use shredded radish or strips of kale or whatever you happen to have at home. The combination of the pancake with the sauce is just perfect.
This recipe is adapted from Sundays at Moosewood Restaurant, and makes 4, 6-inch pancakes. It’s easier to flip and hold the batter together if you use a small frying pan.
Ingredients
Sauce:
¼ cup ketchup
1 ½ tbsp PK steak sauce
¼ tsp dijon mustard
1 tsp tamari
Okonomiyaki:
2 eggs
½ cup sorghum flour
½ cup arrowroot
1 cup water
2 cups thinly sliced cabbage (1 ½-inch strips)
½ cup shredded carrot
4 whole scallions, cut in half lengthwise and into 1-inch strips (about a cup)
¼ cup coconut oil (or oil of your choice)
Directions
Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature.
Beat the eggs in a large bowl. Add the flour and water and continue beating until you have the consistency of pancake batter. Fold in the cabbage, carrots and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use ¼ of this mixture.
Heat 1 tbsp of oil in your skillet. Spoon ¼ of the batter onto the hot skillet, making sure the vegetables are evenly distributed. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with the spatula.
Keep the finished pancakes warm in a low oven while making the rest. Serve hot with the sauce to taste.