Okonomiyaki

addictive flavorful Japanese pancakes

Eating a variety of vegetables daily is always a goal of mine. Vegetable pancakes is one of the easier ways I have found to do this, so a couple times a week I make these and other kinds of vegetable pancakes using an assorted mix of thinly chopped organic vegetables. Make these any size you like! The leftover are delicious right our of the fridge or heat them up again and top with the gingery sauce.

Ingredients

• 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one

• 4 medium carrots, shredded

• 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons

• 4 scallions, thinly sliced on an angle

• Sea salt

• 2 teaspoons turmeric

• 1/2 cup almond flour

• 6 large eggs, lightly beaten

• Avocado oil for frying

Direction

• Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour and turmeric so it coats all of the vegetables. Stir in the eggs.

• Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too. To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath). To make small pancakes make little piles on the skillet, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

  Okonomiyaki Sauce

• 1/4 cup sugar-free ketchup

• 1 1/2 tablespoons Worcestershire sauce

• ½ teaspoon dijon mustard

• 1 tablespoon yuzu rice wine vinegar

• 1 teaspoon tamari

• 1 tablespoon honey

• 1 teaspoon fresh grated ginger

Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce. (Extra pancakes will keep in the fridge for a couple days.