by Katherine Deumling
This is a variation of Okonomiyaki, which are Japanese cabbage pancakes. This recipe is a great template – you can use whatever bits and pieces of vegetables you have on hand and make a great pancake. From shredded kohlrabi or carrots to green onions, bok choy leaves and broccoli, most any combination will work.
Makes about 15-18 4-5-inch pancakes.
2 cups broccoli, finely chopped (like ¼-1/2-inch pieces), stems and florets
2-3 scallions, thinly sliced
3-4 small turnips, cut into matchsticks or grated on the large holes of a box grater (I prefer matchsticks since grating makes the batter a bit wet but either way will work)
3 cups bok choy leaves and stems, mustard greens, chard or beet greens, thinly sliced
1/2 cup cilantro leaves and stems, chopped (optional)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
4-5 eggs
Scant ½ cup flour
1 teaspoon salt
Oil for pan frying
Sauce:
1/3 cup mayonnaise
1 tablespoon Sriracha or other spicy chili sauce
1 ½ tablespoons soy sauce
In a large bowl whisk the eggs with the flour, salt, sesame oil and soy sauce into a fairly smooth, thin batter. There may well be a few lumps but they will work themselves out so don’t worry about them.
Add all the vegetables and herbs and mix well. Taste for seasoning. You’d be surprised how much salt they need.
Heat 1 ½ tablespoons of oil in the largest skillet you have over medium high heat. I make my pancakes about 5 inches in diameter but make them as big or small as you like. You can one very large one and then cut it into wedges. Cook about 3 minutes on either side until nicely browned and crisp. Proceed with the remaining batter. You can keep them warm in a 250 degree oven.
Mix together the mayonnaise, Sriracha and soy sauce and serve the pancakes topped with the sauce.
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