Okonomiyaki (Savory Japanese Napa cabbage pancake)

Step 1/4

• ½ head Napa cabbage
• 1 carrot
• 3 stalks scallions
• 4 tbsp ketchup
• 3 tbsp Worcestershire sauce

• cutting board
• knife
• bowl (small)
• bowl (large)
• peeler

Core and shred Napa cabbage, then transfer to a large bowl. Use a vegetable peeler to grate the carrot into the same bowl. Thinly slice scallions, adding most to the bowl with the cabbage and carrots. Add ketchup and Worcestershire to a small bowl and mix to combine, then set aside.

Step 2/4

• 3 eggs
• 120 ml water
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 140 g flour

• blender

Add eggs, water, soy sauce, and sesame oil to a blender and blend until well combined. Add flour and blend until a smooth batter forms.

Step 3/4

• rubber spatula

Add batter to the bowl with the cabbage and stir to combine until everything is coated evenly.

Step 4/4

• vegetable oil (for frying)
• black sesame seeds (for serving)
• Japanese mayonnaise (for serving)

• nonstick pan
• spatula

Heat a nonstick pan over medium-high heat. Add oil and let heat up. Transfer half the batter to the pan. Flip when the bottom is golden and fry until both sides are golden brown, approx. 3 min. per side. Serve warm pancakes drizzled with okonomiyaki sauce, black sesame seeds, Japanese mayonnaise, and a sprinkle of scallions. Enjoy!

Enjoy your meal!