Walter Riesen’s Okonomiyaki(Vegetable Pancake)

SERVES: 4

Ingredients

5 pounds shredded cabbage

2 cups grated carrots

1 cup grated radish

1 ½ cups flour of choice (can be gluten-free)

¾ teaspoon salt

1 ¼ cup water

1 ½ tablespoon tamari or soy sauce

2 eggs, beaten

¼ cup grapeseed oil (or any good frying oil)

Garnish:

1 cup finely chopped scallions

½ cup mayonnaise

2 tablespoons miso paste

A little sriracha or okonomiyaki sauce (optional)

Instructions:

Shred the cabbage by shopping it very fine, or using the large holes in a box grater, or using a food processor. Grate the carrots, radishes or any other vegetables you are using. Just make sure you have 8 cups of grated vegetables. Whisk together the flour, salt, eggs, water and tamari sauce until uniform—but DON’T overmix! Gently incorporate into the vegetable mixture. Use the batter right away. In a large skillet over medium-high heat, warm 1 tablespoon oil and spoon about ¼ of the pancake batter to make a large 10 inch pancake about ½ inch thick. Cover with a lid and cook on one side for about 3-4 minutes, until golden, then flip gently. (You may need two spatulas)

Cook the other side for another 3-4 minutes and transfer to a plate. You can keep your pancakes warm in a 250 degree oven. Repeat until all your pancakes are ready. To make the sauce: whisk the mayonnaise and miso paste together. Serve pancakes hot, with sauce, minced scallions or other toppings. Enjoy!

Recipe from Aube Giroux’s Kitchen Vignettes for PBS