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Okonomiyaki (Really Delicious Cabbage Pancakes)
These pancakes are so delicious, you'll be making them often.
I don't have a specific recipe for them, I tend to use the base recipe of cabbage, spring onion, carrot, egg, soy sauce and flour and embellish them with whatever is on hand.
In today's video, used a jar of my Ugly Chicken. In the past I've used leftover roast chicken, thinly sliced steak, and tuna. I've added extra veggies such as very finely shredded silverbeet and sliced mushrooms and when they're in the fridge, bean shoots.
Here's my basic recipe:
Ingredients:
1/4 medium cabbage, very finely shredded
1 -2 large carrots, grated
3 - 4 spring onions, very finely chopped including the white and green
3 eggs
Splash soy sauce
1/4 cup plain flour
Oil for frying
Method:
Combine all the veggies, then add the chicken and toss well to combine. Sprinkle with some of the flour, mixing it through so everything is covered lightly. Beat the eggs and soy sauce together, then add to the vegetable chicken mix. Stir well to make sure everything is combined, being sure to get to the bottom of the bowl. If the mixture is too runny and won't hold together, add the rest of the flour and mix well.
Brush a frying pan with oil and let it heat up. Shape the okonomiyaki so they are about 10cm across and around 2cm thick. Cook them over a medium heat until the bottoms are golden and they have started to cook through, about 5 - 7 minutes. Carefully flip and cook the other side for a further 5 - 7 minutes, checking to make sure the centres are cooked.
Serve with mayo or sweet chilli sauce or kecap manis or sesame mayo.
I don't have a specific recipe for them, I tend to use the base recipe of cabbage, spring onion, carrot, egg, soy sauce and flour and embellish them with whatever is on hand.
In today's video, used a jar of my Ugly Chicken. In the past I've used leftover roast chicken, thinly sliced steak, and tuna. I've added extra veggies such as very finely shredded silverbeet and sliced mushrooms and when they're in the fridge, bean shoots.
Here's my basic recipe:
Ingredients:
1/4 medium cabbage, very finely shredded
1 -2 large carrots, grated
3 - 4 spring onions, very finely chopped including the white and green
3 eggs
Splash soy sauce
1/4 cup plain flour
Oil for frying
Method:
Combine all the veggies, then add the chicken and toss well to combine. Sprinkle with some of the flour, mixing it through so everything is covered lightly. Beat the eggs and soy sauce together, then add to the vegetable chicken mix. Stir well to make sure everything is combined, being sure to get to the bottom of the bowl. If the mixture is too runny and won't hold together, add the rest of the flour and mix well.
Brush a frying pan with oil and let it heat up. Shape the okonomiyaki so they are about 10cm across and around 2cm thick. Cook them over a medium heat until the bottoms are golden and they have started to cook through, about 5 - 7 minutes. Carefully flip and cook the other side for a further 5 - 7 minutes, checking to make sure the centres are cooked.
Serve with mayo or sweet chilli sauce or kecap manis or sesame mayo.