Okonomiyaki – Japanese Pancake
Trying to find healthy and light recipes is not as easy as you might think. You can slave over a recipe that looks like a great success story, only to find out that it’s a complete disaster. The whole thing falls apart and taste stale or worse. So, you can only imagine how happy I am when I find a recipe that fits the profile of tasty, healthy and easy! And if I don’t have to make any changes in order to make it, well, all the better for me.
This okonomiyaki is the best thing that happen to me all week. You might be thinking “what the hell is okonomyaki?” Well that’s just fine, cause up until a few days ago I had no idea myself. My partner in crime (and newly wed), spent some time in Japan (meaning he use to live there). In addition to his great experience and lots of fun, he all ways keeps raving about the Japanese cuisine. It’s the healthiest in the world, and according to him (mind you that his culinary expertise is making an omelet) the easiest to cook.
So, of course, that the good new wife that I am 😉 I decided to start looking for easy to make Japanese food. I already tried sushi, which is definitely two much of a fuss for me. So, after glancing at very interesting and crazy pintrest boards, I found this perfect recipe for Japanese pancakes. The meaning of the word okonomiyaki according to wikipedia is made of two words. The word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. It is a savory pancake made of a variety of ingredients, that vary according to region it is cooked in.
So it seams like I found the perfect dish, savory pancake that is easy to make of anything found in the fridge. This makes the perfect side dish or even a whole meal if you decide to make it of fish, meat or any sea food you can put your hands on.
- 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