Description
Discover the delightful fusion of flavors with this Master Carrot Okonomiyaki recipe. Featuring thinly shredded cabbage and finely grated carrots bound together with gluten-free flour and eggs, this savory Japanese-style pancake is cooked to golden perfection in a skillet and topped with tangy okonomiyaki sauce and creamy mayonnaise for a truly satisfying meal. Perfect as a lunch or dinner option, it offers a gluten-free and customizable dish that’s easy to prepare and deliciously comforting.
Ingredients
Scale
Vegetables
- 2 cups Cabbage (thinly shredded)
- 1 cup Grated Carrots (finely grated)
- 1/4 cup Green Onions (optional, chopped)
Batter
- 1 cup Gluten-Free Flour (ideal for pancakes)
- 2 large Eggs (or flaxseed meal with water for vegan)
Toppings & Condiments
- 1/4 cup Okonomiyaki Sauce (or soy sauce mixed with sugar)
- 2 tablespoons Mayonnaise (or vegan mayo as a substitute)
Cooking
- Oil (for cooking in skillet, quantity as needed)
Instructions
- Preparation: Begin by thinly shredding the cabbage and finely grating the carrots. If using, chop the green onions or chives finely.
- Mix Vegetables: In a large bowl, combine the shredded cabbage, grated carrots, and green onions. Stir well to mix the ingredients evenly.
- Prepare Batter: In a separate bowl, whisk the eggs thoroughly until smooth. Then add the whisked eggs to the vegetable mixture. Gradually incorporate the gluten-free flour, stirring gently until just combined to form a thick batter.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly oil the surface. Pour an appropriate amount of batter into the skillet to form a pancake of your desired size. Cook for about 4 to 5 minutes until the bottom is golden brown and set. Carefully flip the pancake and cook the other side until it’s crisp and cooked through.
- Serve and Garnish: Transfer the cooked okonomiyaki pancakes onto a serving plate. Drizzle generously with okonomiyaki sauce and mayonnaise. Garnish with additional chopped green onions if desired. Serve immediately for the best taste and texture.
Notes
- You can substitute eggs with a flaxseed meal and water mixture to make this recipe vegan.
- Gluten-free flour ensures the recipe is suitable for gluten-sensitive diets, but you can use all-purpose flour if preferred.
- Adjust the thickness of the batter by adding a little water or more flour depending on consistency.
- Use vegan mayonnaise and sauce or soy sauce and sugar mix to keep the recipe fully vegan.
- Serve with extra toppings like bonito flakes or pickled ginger for an authentic okonomiyaki experience if not vegan.
