Okonomiyaki - a Japanese Pancake!

One of our favorite cookbooks is Love & Lemons. When we want some inspiration for a healthy vegetarian seasonal meal we open our book. This recipe is one we have never tried before and it is definitely a keeper. While the recipe in the book calls for white cabbage we only had red cabbage on hand and it works just as well. This is an easy meal for either breakfast, lunch or dinner and while the book suggests you eat it right away, hot, we found that it is just as good room temperature. You can always add a some shrimp or shredded chicken to make it more substantial and stretch it further. This recipe makes 4 pancakes and can be easily halved.

Ingredients

• 1/2 medium cabbage (any kind will do) finely shredded

• 1 bunch of scallions shopped (including the greens)

• 1 cup panic breadcrumbs (you can use regular breadcrumbs if you don’t have panko)

• 3 eggs, beaten

• 2 tablespoons of butter

• Extra Virgin olive oil

• Sesame seeds

• Wasabi Mayo

• 1/2 sheet nori sliced or shredded

Instructions

1. Combine the cabbage, scallions, bread crumbs and a pinch of salt in a large bowl

2. Beat the eggs and add to cabbage mixture.

3. Heat a skillet (non-stick if you have it bruising with some olive oil - if you don’t use a regular skillet and melt the butter and add a dash of olive oil)

4. Scoop 1/2 the mixture into the skillet flattening slightly with a spatula.

5. Flip over and continue to cook. Repeat with remaining mixture

6. To serve drizzle the okonomiyaki with the may and top with the sesame seeds and nori.