Okonomiyaki



Ingredients:

Pancake Batter
  • 5 large eggs
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup plus 2-3 TBS all purpose flour
  • 1 TBS fennel seeds, toasted and crushed

  • 2 cups shredded or finely chopped cabbage
  • 1/2 cup shredded or finely chopped carrots
  • 1 bunch scallions, trimmed and finely chopped

  • Olive oil for sautéing
  • Slivered speck
  • Toasted sesame seeds

Sauce
  • 1/4 cup mayonnaise
  • 1 TBS Sambal Oelek



Place first five ingredients in a bowl and blend thoroughly with a stick blender. Stir cabbage, carrots and scallions into the batter by hand.

Warm oil in non-stick skillet over medium heat. For each pancake, ladle one heaping tablespoon of batter into skillet, top with some of the speck, pressing down lightly with spatula. Flip pancakes to cook the other side. Remove to paper towels when lightly browned on each side (about 3 minutes/side). Sprinkle with sesame seeds before serving.

Mix sauce ingredients in a small bowl. Serve pancakes with a side of the sauce.

Note: The batter can be refrigerated overnight. You also can save the cooked pancakes overnight and reheat them on parchment paper for 10 minutes at 400°