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Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. This is by no means authentic and there are a ton of variations, but it sure hits the spot. - Midge —Midge
Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. The savory batter is enriched with a dash of sesame oil and soy sauce, and the accompanying soy and sriracha mayo is a zippy accent -- we tore off bite-sized pieces of pancake and dunked them in the sauce before gobbling them down. - A&M —The Editors
Makes roughly a dozen pancakes depending on their size
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons sriracha, more or less to taste
- 5 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup AP flour
- 2 cups cabbage, shredded with a mandoline or finely chopped
- 1 bunch scallions, trimmed and chopped
- 3/4 cup (roughly) baby or chopped shrimp
- canola oil for frying
- 1-2 tablespoons toasted sesame seeds
- bonito flakes (optional)
- Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
- Your Best Street Food Contest Winner!
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.