I tend to crave light Asian flavours and textures during the summer heat and when I saw my dear friend Sissi post about Japanese pancakes again, I had to try them. They are filled with lightly cooked cabbage, topped with soft, earthy mushrooms and garnished with a spicy-sweet mayo. I have to admit, they are rather moreish and even JT got out his phone to add this dish to the list of “What to eat, when we have no idea on what to eat!” I cheated and used packaged shredded cabbage and I think if I had shredded the cabbage in a finer texture, it would have been even more pleasurable. Sissi gives some wonderful pointers about these unique savoury pancakes.
Japanese Pancakes
Serves 2 luncheon-size pancakes
Ingredients:
- 60 g onion
- 100 g cabbage, thinly shredded
- 50 g black oyster mushrooms, thinly sliced
- 40 g “00” flour
- 2 g baking powder
- Salt to taste
- 1 egg
- 100 mL chicken stock
- 10 g roasted garlic
Directions:
- Sift the flour and baking powder together. Set aside.
- Whisk the egg, chicken stock and roasted garlic together then add the flour and baking powder and salt, if using. Whisk until smooth. Set aside.
- Combine the onion and cabbage and mix well. Pour the batter over cabbage mixture and toss until coated and cabbage sticks together.
- Heat a small frying pan with a small amount of oil so the batter won’t stick. Scoop half of the batter into the pan, distributing evenly. Arrange half the mushrooms on top and press gently into the pan.
- Cover and cook the pancake until side 1 is golden, flip gently and cook covered until side 2 is golden and the inside has set, about 5-7 minutes.
- Serve hot garnished with thinly sliced green onions, black sesame seeds and sweet and spicy mayo.
Gorgeous pancake, Eva! I’m so happy you both liked it and I’m so proud it’s on the “what to eat…” list you mention! I’m regretting now I’ve planned something else for lunch… but maybe it’s still time to change…
I’m sorry I’ve almost missed your beautiful recipe (I see it appeared during my London trip!).
Thank you so much for all the kind words and the link! And thank you for trusting my recipe most of all!!!
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This is one of those reasons I love living in LA. We have a street food stall in Little Tokyo that sells these types of pancakes (and more) for those on-the-run-moments when you get the Asian food cravings you describe. Now that I have the recipe I can deal with those cravings even while stuck at home. Thanks, GREG
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Wow, they turned out so well Eva! I need to get on the savory pancake express – all those gorgi veg (did you use sriracha for your drizzle or is that the spicy mayo… either way, the ultimate finisher) crave-worthy stuff.
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I adore okonomiyaki! Have you ever tried the Hiroshima version with noodles in the middle? It’s a bit hard to find outside of Japan but it’s really delicious.
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This really does look lovely. I love Asian flavors, too, any time of year.
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I love pancakes both sweet and savory, but particularly savory. This would be a wonderful dinner — thanks.
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I love this kind of street food and had a lot of it in Taiwan (where it is cooked in different ways, but the base of batter and cabbage is the same). In Japan dashi is used instead of chicken stock to make okonomiyaki. I am looking forward to our trip to Japan next year, and I will do a post about okonomiyaki when I return. Thanks for sharing.
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Okonomiyaki is one of my favourite quick and savoury breakfast/lunch/dinner dishes. I’ve been making it for years. It’s also a great way to use up that last (or first) cup of bagged coleslaw mix. I add diced fake crab/surimi to the pancake mixture and top with bonito flakes. Seeing them dance on top of the hot pancake is part of the fun of serving this.
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What fun! I wish I could see it without the condiment, but I imagine it’s very vegetable-heavy and not quite like a pancake! Sounds delicious.
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The pancake batter is just there to hold the veggies together. See pics in post linked. 🙂
I made the okonomiyaki in this post with sourdough discard but you can just use your favourite pancake mix.
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Wow, these look wonderful! Great for a light summer meal!!
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I love savoury pancakes! These look seriously yummy and so healthy too.
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