Cabbage and Mushroom Okonomiyaki

Cabbage and mushroom okonomiyaki are savory Japanese-style vegetable pancakes cooked in a skillet, finished with soy sauce, and ready in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 3 cups cabbage
• 6 ounces mushrooms
• 2 large eggs
• 0.5 cup all-purpose flour
• 0.5 cup water
• 2 scallions
• 1 tablespoon soy sauce
• 2 tablespoons neutral cooking oil

Cooking instructions

1. Thinly slice the cabbage, mushrooms, and scallions. Keep the cabbage and mushrooms separate from the scallions. (about 5 min)
2. Whisk the eggs, flour, and water in a large bowl until smooth. Stir in the cabbage, mushrooms, and half of the scallions until evenly coated. (about 3 min)
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the batter and spread it into a 1-inch-thick pancake. (about 2 min) — Medium heat
4. Cook until the underside is browned and the edges are set, about 4 minutes. Flip carefully, add the remaining oil around the pancake, and cook until browned and cooked through, about 4 minutes more. Repeat with the remaining batter. (about 12 min) — Medium heat
5. Drizzle the pancakes with soy sauce and scatter with the remaining scallions before serving. (about 1 min)