Okonomiyaki (Japanese Cabbage Pancakes)

Ingredients:

2 cups (140 g) finely chopped cabbage
1 large carrot, grated
1 small onion, chopped
1 teaspoon fine salt
4 large eggs
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
1/4 cup (30 g) all-purpose flour
oil for frying
(Japanese) mayonnaise (for serving)
Optional toppings: toasted sesame seeds, pickled ginger, chopped scallions, cilantro.

Directions:

1. Place shredded cabbage, carrot, and onion in a colander or sieve and sprinkle with salt. Stir and let stand while you make the batter.
2. In a large bowl, combine eggs, soy sauce, sesame oil, and flour. Whisk until smooth.
3. Add the cabbage, carrot and onion to the batter. Stir.
4. Heat a large, heavy-bottomed frying pan over medium-high heat. Add a tablespoon of neutral-flavored oil and a teaspoon of toasted sesame oil (for flavor).
5. Next, choose one of the cooking methods: if you want to make one large Japanese cabbage pancake, pour all the batter into the hot pan at once. Smooth the surface with a spatula. Wait about 5 minutes, then carefully lift one side slightly with a spatula to check the cooking side of the pancake - if it is nicely browned, carefully transfer the pancake to a large plate. Invert the pan over the plate and, after flipping the pancake, return it to the pan. Cook for about 5 minutes on the other side. Transfer the cooked pancake to a cutting board, let it stand for about 1 minute, and then cut into slices.
6. To make two medium-sized Japanese cabbage pancakes, follow the process outlined in the previous step. However, in this case, only pour half the batter into the hot pan and repeat the entire process twice.
7. To make several small pancakes, add ¼ cup of batter to the hot oil. Fry until nicely browned on one side, then flip and fry for another 2-3 minutes on the other side.

Yield: 4 servings
Recipe: heynutritionlady.com