Cabbage Okonomiyaki (Pancakes)

I wasn't sure about this recipe because I wasn't sure if I would find Togarashi.  I had to go to Kroger in the middle of the week and say that they had it, so this recipe went on the list.  D and I went back and forth on what to have for a side.  We never decided.

After he made it, we thought splitting some sushi would have worked.  In reality, it was heartier than I thought it would be.

It tasted like an Egg Roll Pancake.  I liked the sauce (of course).    We would have again.

Cabbage Okonomiyaki (Pancakes)

Photo by ALB

Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)

This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

Ingredients
1 pound green cabbage, finely shredded (about 5 cups)
4 teaspoons shichimi togarashi (Japanese spice blend), divided (used McCormick Japanese Seven Spice)
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/3 cup thinly sliced green onions, divided
5 large eggs, lightly beaten (used 4 Extra-Large Eggs)
4 center-cut bacon slices, cooked and crumbled
2.9 ounces all-purpose flour (about 2/3 cup) (used 2 oz)
2 tablespoons canola oil, divided
1/4 cup canola mayonnaise (used Hellman's Light)
1 tablespoon unseasoned rice vinegar
1 tablespoon water

Preparation
Preheat oven to 200°F.

Combine cabbage, 1 tablespoon togarashi, sugar, and salt in a bowl; let stand 15 minutes, stirring occasionally. Stir in 3 tablespoons green onions, eggs, and bacon. Fold in flour.

Heat 1 1/2 teaspoons oil in an 8-inch nonstick skillet over medium-high. Add 1 cup cabbage mixture; flatten with a spatula. Cook 2 to 3 minutes on each side or until golden brown. Place pancake on a baking sheet; keep warm in 200°F oven. Repeat procedure 3 times with remaining 1 1/2 tablespoons oil and cabbage mixture.

Combine remaining 1 teaspoon togarashi, mayonnaise, vinegar, and 1 tablespoon water in a bowl; drizzle over each pancake. Top with remaining green onions.

Nutritional Information
Calories: 346; Fat: 20g; Satfat: 4g; Unsatfat: 16g; Protein: 15g; Carbohydrate: 26g; Fiber: 4g; Sodium: 602mg; Calcium: 10% DV; Potassium: 11% DV; Sugars: 6g; Added sugars: 2g

Cooking Light, November 2017

8 Smart Points (my additions/subtractions at 4 servings)