Mini Okonomiyaki

<span itemprop="name">Mini Okonomiyaki</span>


Cabbage cakes

  • 1/2 head green cabbage, sliced thin
  • 4 green onions, sliced
  • 1 c flour
  • 1 c dashi stock or water
  • 1 egg
  • oil for frying
  • bonito flakes (optional)

To serve

  • okonomiyaki sauce
  • mayo


Cabbage cakes

  1. Toss together the sliced cabbage and green onions, add the flour, dashi and egg. Mix together, I like to use my hand.
  2. Heat a large pan on medium high heat, add about 1 tablespoon of oil and allow to get hot.
  3. Scoop the mixture into small cakes and flatten a little, dress with a pinch of bonito flakes.
  4. Cook until one side is browned about 2 minutes, flip and cook for a further 2 minutes until the other side is brown.

To serve

  1. Dress each pancake with a smear of okonomiyaki sauce and a blob of mayonnaise. These make good appetizers for a Japanese feast.

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