Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, October 25, 2018

Japanese Vegetable Pancakes

Since having an Okonomiyak, or vegetable pancake, from a Japanese street vendor in New York last year I finally had a chance to make them at home. Good stuff!

For the sauce simply stir together 4 tablespoons of ketchup, 3 tablespoons of Worcestershire sauce, 2 tablespoons of oyster sauce, and a spoonful of honey.

For the pancakes, thinly slice a quarter cabbage, two kale leaves, and two scallions, then combine in a large bowl with two grated carrots. Mix thoroughly with a quarter cup of flour, a half teaspoon of kosher salt, and three lightly beaten eggs.

To cook, heat just enough vegetable oil to cover the bottom of a large heavy skillet, then spoon a pile of the vegetable mixture into the skillet and flatten with a spatula. Cook three to four minutes per side, or until they’re brown around the edges. Drain on a paper bag and serve immediately with the sauce.

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