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Okonomiyaki

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Makes 4 to 6 Servings 1x

Time 30 Minutes

Units Scale

Ingredients

  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • 1 tablespoon vegetable oil, plus more for frying
  • 5 scallions (green parts only), cut into 3-inch pieces and sliced lengthwise
  • 5 to 6 cups shredded green cabbage
  • 1 cup mayonnaise
  • 1 canned chipotle and a little of its adobo sauce
  • Salt and pepper

Instructions

  1. Mix the flour, eggs, and 1 tablespoon oil with 1 1/2 cups water until a smooth batter is formed. Add the scallions and cabbage and stir to combine.
  2. Heat a large nonstick skillet over medium-high heat and pour in about 1/8 inch oil. When it’s hot, ladle in a quarter of the batter and spread it out evenly into a circle. Turn the heat down to medium and cook until the bottom is browned, about 5 minutes. Then flip and cook for another 5 minutes. Repeat with the remaining batter, adding more oil if necessary. As the pancakes finish, remove them and, if necessary, drain on paper towels.
  3. To make the chile mayonnaise, mince the chipotle and stir it (and its adobo sauce) into the mayonnaise. Season with salt and pepper.
  4. Cut the pancakes into wedges and serve with the chile mayo.

 

Recipe fromHow To Cook Everything Vegetarian