Starters & Light meals
Japanese cabbage pancakes with okonomiyaki sauce
4
Easy
10 minutes
10 minutesWine/Spirit Pairing
Nederburg Winemaster's Reserve Special Late Harvest
Ingredients
Method
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For the pancakes:
- 6 free-range eggs
- 1 Napa cabbage, finely shredded
- 3 leeks, thinly sliced into rings
- 3 shallots, cut into rings
- 120 g flour
- sunflower oil, for frying For the sauce:
- 1/4 cup tomato sauce
- 1 1/2 T Worcester sauce
- 1/4 t mustard
- 2 T honey
- 1 t ground ginger
- 1 t soya sauce
Method
Ingredients
Preheat the oven to 180ºC. Beat the eggs in a large bowl and add the sliced vegetables. Add the flour and mix to form a thick batter.
Heat a large pan and drizzle with oil. Place a large spoonful of batter in the centre of the pan. Cook until golden, then turn to cook the other side. Repeat with the remaining batter.
Place the pancakes on a baking tray and finish cooking in the oven.
To serve, drizzle the sauce over the pancakes.
To make the sauce, place all the ingredients in a small saucepan and simmer over a medium heat for 5 minutes.
Discover more Asian-style recipes here.
Discover more pancakes recipes here.
4/5 Stars
It’s a good pancake. The sauce is yummy, we used french mustard and it turned out fine as it doesn’t specify what type to use. We also cooked our pancakes in the oven for 5mins because it doesn’t tell you how long to cook them in the oven it just says “finish in the oven” and this turned out to be fine as well. Too much cabbage and leek. Make sure everything is covered with the egg, we only used half of everything except the 6 eggs so the proportions are a bit off. Video here of us cooking this recipe if you want to see how it turned out: https://youtu.be/lPE2aNYjACc