Okonomiyaki: Savoury Cabbage Pancakes

Okonomiyaki

6 eggs (6)

1 cup all-purpose flour (250 mL)

3/4 cup water (175 mL)

1/2 tsp salt (2 mL)

4 cups finely shredded green cabbage (1 L)

3 green onions, thinly sliced (750 mL)

1/4 cup canola oil (60 mL)

Sauce

1/2 cup mayonnaise (125 mL)

2 Tbsp lemon juice (30 mL)

2 tsp soy sauce (10 mL)

2 tsp sriracha (10 mL)

1 tsp sesame oil (5 mL)

Optional Garnish

toasted sesame seeds

sliced green onions

pickled ginger
Okonomiyaki
1. In a large bowl, whisk together eggs, flour, water and salt until smooth.
2. Stir in the cabbage and green onions.
3. In a non-stick skillet, over medium, heat 2 Tbsp (30 mL) canola oil.
4. Using a ladle, spoon on 1/4 cup circles of the mixture. Cook 3-4 minutes and then flip. Brown on both sides. Cook in batches adding additional 2 Tbsp (30 mL) of canola oil as needed.
5. Serve garnished with your choice of toppings and the dipping sauce.
Sauce
1. In a small bowl, mix all sauce ingredients together and set aside.