Okonomiyaki Japanese Pancake
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 14
- ½ medium head cabbage, thinly sliced on a mandoline
- 2 medium zucchinis , thinly sliced on a mandoline
- 1 cup chopped mushrooms
- 4 medium carrots, sliced thinly
- 2 scallions, thinly sliced
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
- 6 large eggs, lightly beaten
- Canola, safflower or peanut oil for frying
- Toss cabbage, zucchini, mushrooms, carrot, scallions and salt together in a large bowl.
- Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.
- Heat a large heavy skillet on medium-high heat. Spry the bottom with oil and heat.
- Pour 2 table spoons full of mixture into the skillet and press tightly.
- Cook until the edges begin to brown, and flip with a spatula. Cook for 2-3 more minutes.
- Serve with a garnish of thinly sliced cilantro and scallions
Recipe by Neta Cooks at https://netacooks.com/okonomiyaki-japanese-pancake/
3.5.3208