From your bariatric nutrition team
Want something fun and different to eat or looking for a flavorful, budget-friendly meatless meal? Try Okonomiyaki, a Japanese cabbage pancake. The name is derived from the word okonomi, which means “as you like” or “to one’s liking” and yaki, which means “grilled”. The popularity of this pancake came about in Japan when food was scarce, and people had to feed their families with what little they had. There are many variations of this pancake. This one is basic. If you like it, you can try adding other ingredients to change up the flavors.
Makes 2 large pancakes or 8 servings
- ½ small cabbage, very thinly sliced or shredded
- 2 medium carrots, julienned
- 4 scallions, chopped
- 6 large eggs, beaten
- ½ cup all-purpose flour
- 2 teaspoons canola oil, divided
- 2 tablespoons sweet soy sauce
- 2 tablespoons chili garlic sauce or siracha
- Furikake seasoning (a Japanese seasoning blend of sesame seeds and seaweed)
- To a large bowl, add the cabbage, carrots, and scallions. Add the eggs and stir to combine. Sprinkle in the flour and gently stir to combine.
- In a medium non-stick skillet set over medium-high heat, coat with 1 teaspoon of the canola oil and add ½ of the batter. Use the back of a metal spoon to spread the thick batter, smoothing the top and gently pressing the pancake together.
- Cook until the edges of the pancake begin to brown, about 3 minutes. Once the edges brown, wait for 30 seconds before flipping the pancake over (use a plate to flip the pancake over and then slide back into the pan to cook the other side. Cook until the edges brown, another 2 to 3 minutes.
- Transfer the pancake to a sheet pan or oven safe dish. Keep the first pancake warm in a 325° oven). Repeat the process with the remaining oil and batter.
Serve the okonomiyaki drizzled with sweet soy sauce and chili garlic sauce and sprinkled with furikake seasoning.
Can be served along with grilled fish, shrimp, or chicken for added protein if desired.
Nutrition Information, per serving: 116 calories; 6g protein, 12g carbs; 5g fat
Recipe adapted from Xiao Biscuit, Charleston, South Carolina