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Okonomiyaki: A Pancake with Asian Flair
This savory spinach pancake has Japanese influences but is often served in Hawaii. When you sprinkle on the thin bonito flakes just before serving, watch them dance around from the residual heat of the pancake. It’s dairy free, too.
Look for bonito flakes at Asian grocers, or in the Asian section of most grocery stores. It’s traditional to serve this pancake family-style and to let diners cut off slices at the table.
Ingredients:
5 large eggs
1 teaspoon low-sodium soy sauce
1 tsp. water
½ cup whole-wheat flour
1 cup finely chopped or shredded fresh spinach (remove large stems before chopping)
½ cup shredded cabbage
4 green onions, trimmed and chopped
1½ cups chopped shiitake mushrooms
1 Tbs. canola or avocado oil for frying
Okonomiyaki sauce (recipe below)
2 Tbs. bonito flakes
Sesame seeds and chopped green onions (for garnish)
Okonomiyaki Sauce: Purchase this premade sauce in Asian grocery stores or online—or make your own: In a bowl, combine 2½ Tbs. natural ketchup, 1 Tbs. Worcestershire sauce, ½ Tbs. water and 2 tsp. honey.
Directions:
- Whisk eggs in a large bowl, breaking up the yolks. Beat in soy sauce and water.
- In a separate bowl, toss together flour, spinach, cabbage, green onions and mushrooms. Add mixture to eggs, lightly mixing just until everything is combined.
- In a 9- to 10-inch nonstick, slope-sided pan, heat oil over medium heat. Pour egg mixture directly into middle of pan. Let pancake cook for 4 minutes. Gently flip pancake over in pan (TIP: Use a cutting board to help flip it over; then slide it back into pan). Cover pan and cook for another 4 minutes.
- Remove pancake to a cutting board or serving plate. Drizzle Okonomiyaki Sauce over top and sprinkle with bonito flakes, sesame seeds and green onions.
PER SERVING (¼ pancake with 1 tablespoon sauce): 227 cal, 10g fat (5g mono, 3g poly, 2g sat), 232mg chol, 198mg sodium, 22g carb (3g fiber, 7g sugars), 13g protein
