Even though I lived in Osaka, Japan so long ago, I still get strong cravings for those tasty Okonomiyaki, the savory Street Food pancake, found throughout the Kansai region of Japan.
There’s zero complication in making them, the ingredients are cheap, they can be eaten any time of the day, but we enjoy them for breakfast. Cabbage is the base, but you can pretty much add anything you desire to the mix! I love making mine with 2 different color cabbages and topping it off with chunks of wild-caught salmon, bonito flakes, scallion, chili mayo, and a light sprinkle of Coconut Aminos (a soy sauce alternative)...mmm…I hope you love them as much as I do!
If you make this recipe, be sure to tag me #purefreshdaily so I can feature you in my IG stories!
Ingredients
Makes 6-8 pancakes
4 cups finely shredded cabbage (red, green, or a blend of both)
4 whole eggs
1 cup gluten-free flour, all-purpose
1 small red onion, diced
1/4 cup cilantro, chopped (optional)
sea salt and fresh ground black pepper to season
*You'll need coconut oil or ghee for cooking
How To
Heat up a large skillet. Add 1 tablespoon of coconut oil or ghee. Keep on low to medium heat.
Combine all ingredients in a large bowl. Use a clean hand to thoroughly mix everything up, making sure cabbage is coated with egg and flour.
Measure out 1 cup of cabbage mix and pour into the skillet. Cook for 4-5 minutes on each side.
Garnish with your choice of toppings.
Topping Option Ideas
bonito flakes (aka dashi flakes, found in Asian supermarkets
chopped Nori (seaweed flakes, found in Asian supermarkets)
avocado slices
smoked salmon
fried eggs/poached eggs
bacon
grilled shrimp
diced sausage
scallion (green onion)
fried onion
bbq sauce
mayo or chili mayo sauce
ketchup