You have to try my healthy OKONOMIYAKI (a savory Japanese pancake)--- I know a cabbage and scallion pancake may not sound sexy but let me tell you how delicious this dish really is… loaded with healthy low calorie vegetables -cabbage, zucchini, and green onion and brought together with panko and eggs- This dish is easy and so delicious.
Ingredients:
FOR PANCAKE:
3 packed cups finely shredded cabbage (I used a mandolin to get thin, even sized strips)
1 cup shredded zucchini, water pressed out
1 cup chopped scallions, about 1 bunch
¾ cup panko breadcrumbs
3 eggs, beaten
Salt and pepper
FOR KEWPIE MAYO:
1/2 cup mayo
1 tbsp rice wine vinegar
½ tbsp of coconut sugar (or sweetener of choice)
For serving:
Pickled ginger
Arugula microgreens
Nori (finely chopped)
Sriracha
Directions:
1. In a large mixing bowl, combine cabbage, zucchini, scallions, panko, eggs, and salt/pepper. Stir until egg is absorbed.
2. Let sit for 10 min. Heat nonstick skillet over medium high heat. Brush with olive oil.
3. Measure out ¼ cup scoops to form a ball, place on hot skillet, then flatten with spatula. (I prefer to get as thin as possible so keep smashing!)
4. Cook 3-4 minutes per side or until browned. Repeat as needed, can make larger or smaller depending on preference.
5. Drizzle with kewpie mayo, sriracha, microgreens, nori and picked ginger!!
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