Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with canola oil and heat that too. Do not use olive oil here as it has a low smoke point and will set off your fire alarm. Vegetable oils have a higher smoke point and will be better to use.
To make small pancakes, using your fingers, grab little piles (about a small handful), letting a little batter drip back into the bowl, and depositing the piles on the skillet. You can cook multiple little piles at a time. Press the piles down gently with a spatula to flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Using a spatula, flip the pancakes and cook them again until brown underneath.
You can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
To make okonomiyaki dipping sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and, if you'd like, some toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 18 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 79.8mg||25 %|
|Sodium 304.1mg||10 %|
|Potassium 197.5mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 75
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