| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 4 eggs
- 1/4 cup KA–ME® Sesame Oil Blend
- 2 tbsp KA–ME® Tamari
- 3 cups finely shredded cabbage
- 4 green onions , thinly sliced and divided
- 1/4 cup KA–ME® Stir-Fry Oil , divided
- 1/4 cup KA–ME® Hoisin Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp KA–ME® Fish Sauce
- 1 tbsp KA–ME® Rice Vinegar
- 1/3 cup mayonnaise
- 2 cups bonito flakes
Instructions
- In large bowl, whisk together flour and salt. In separate bowl whisk together eggs, 1/3 cup water, 1 tbsp KA–ME® Sesame Oil Blend, and KA–ME® Tamari until blended. Whisk egg mixture into flour mixture until combined. Fold in cabbage and half of the green onions.
- Heat 1 tbsp KA–ME® Stir-Fry Oil in 10-inch skillet set over medium-high heat. Pour 1/2 cup batter into skillet; press gently with heatproof spatula to flatten. Cook for 3 to 4 minutes or until bottom is golden brown. Flip over; cook for 3 to 4 minutes or until cooked through. Repeat with remaining batter, adding remaining oil as needed.
- Stir together KA–ME® Hoisin Sauce, Worcestershire Sauce, KA–ME® Fish Sauce and KA–ME® Rice Vinegar until blended.
- Drizzle Okonomiyaki sauce and mayonnaise over pancakes. Sprinkle with bonito flakes and remaining green onions.
Recipe Notes
For loaded pancakes, top with bean sprouts, crumbled cooked bacon and chopped KA–ME® Crystallized Ginger.
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