Walter Riesen’s Okonomiyaki (Japanese Vegetable Pancake)
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food. Read more about Aube Giroux's time with Walter Kitchen Vignettes.
- Pancake batter:
- 5 cups shredded cabbage
- 2 cups grated carrots
- 1 cup grated radish
- 1 1/2 cup flour of choice (can be gluten-free)
- 3/4 tsp salt
- 1 1/4 cup water
- 1 1/2 Tbsp tamari or soy sauce
- 2 eggs, beaten
- 1/4 cup grapeseed oil (or any good frying oil)
- 1 cup finely chopped scallions
- 1/2 cup mayonnaise
- 2 Tbsp miso paste
- A little sriracha sauce or okonomiyaki sauce (optional)
- Bonito flakes or seaweed flakes (optional)
- To make the shredded cabbage, you can either chop it very finely, or use the large holes in a box grater to shred the cabbage into small pieces. A food processor works well for this too. Grate the carrots, radishes, or any other vegetable you are grating into the mix. Just make sure you end up with 8 cups of grated vegetables.
- Whisk together the flour, salt, eggs, water, and tamari sauce until uniform. But don’t overmix. Gently incorporate this into the vegetable mixture. Use the batter right away, this is not a batter you can make ahead of time.
- In a large skillet over medium-high heat, warm 1 Tbsp oil and spoon about a quarter of the pancake batter to make a large 10-inch pancake that is about 1/2 inch thick. Cover with a lid, and cook on one side for about 3 to 4 minutes until golden underneath, then flip over gently. You may need 2 spatulas to flip without damaging the pancake. Cook for about 3 to 4 minutes on the other side and transfer to a plate. If you wish, keep your pancakes in a 250F oven until they are all ready to serve. Repeat until all your pancakes are ready.
- To make the sauce, whisk the mayonnaise and miso paste together until uniform. Serve the pancakes hot, with the sauce, minced scallions, and other optional toppings. Enjoy!