Cabbage Pancakes (Okonomiyaki) - Healthy Recipes Blog (2024)

FAQs

Which cabbage is best for okonomiyaki? ›

Nappa cabbage has a more prounounced flavor and softer texture while round cabbage has crunchy neutral flavor and texture. But you can throw whatever you want in Okonomiyaki. There is no rule for that, it just ingredients mixed with batter finished with the typical sauce.

This fiber increases performance in the stomach and intestines, removes excessive fat, and works to expel cholesterol and salt from the body. Dietary fiber is easily ingested by eating Okonomiyaki, and it is great for your overall health.

With 44.68g of net carbs per 100g serving, Okonomiyaki is indeed a high-carb dish.

This is Japanese long yam (nagaimo) and it's the most important ingredient to yield a non-doughy, fluffy okonomiyaki. Grated nagaimo yields a slimy, slippery, thick liquid, akin to lightly beaten egg whites. When cooked, it adds volume to the batter and creates a fluffy okonomiyaki.

Okonomiyaki is sometimes translated into English as "as-you-like-it pancake". However, this may be misleading. Though it does consist of batter cooked on a griddle, okonomiyaki has nothing of the sweetness or fluffiness of pancakes, not to mention that it is usually filled with octopus, shrimp, pork, yam or kimchi.

However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

Okonomiyaki Recipe Tips

If your cabbage is too chunky, they won't hold together well, and they'll have a denser, less delicate texture. I always use my mandoline when I make this recipe. If you don't have one, finely shred the cabbage in a food processor or with a sharp knife. Don't pack it down too much.

The batter is made of flour, grated nagaimo (a long type of yam), dashi or water, eggs, shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese.

Okonomiyaki is popular all over Japan, particularly in the Kansai region, which includes Osaka, Kyoto and Kobe, and in Hiroshima, some 300km down the Inland Sea coast from Osaka.

It's a common enough dinner and lunch option. Having said that, Hiroshima-style okonomiyaki is a popular festival street-stall food.

What is the difference between monjayaki and okonomiyaki? ›

Okonomiyaki takes on a thick pancake-like shape and can even be cut into slices. On the contrary, monjayaki is characterized by a nearly liquid batter that needs to be scooped up with a small spatula when eaten. This has to do with the amount of water mixed in with the flour.

Pancakes are a good source of riboflavin, calcium, and iron. However, they're relatively low in protein and fibre and high in carbohydrates and sugars.

The best think is to use regular flour, but then also add some yam starch or potato starch or rice flour to make the batter more sticky. See the Alternative Batter Recipes. Okonomi Sauce Substitutes: If you don't have Okonomi sauce on hand you can make your own.

The main difference is in how they are prepared and the relative amounts of each ingredient. In Osaka style okonomiyaki, all of the ingredients are mixed together and cooked together. In Hiroshima style okonomiyaki, all of the ingredients are layered almost like a cake.

If you find it impossible to get your hands on Japanese Mountain Yams (Yamaimo), they can be substituted by White Rice Flour, but then your Okonomiyaki will in fact turn into Korean Pancakes instead. Perhaps just check a normal Okonomiyaki recipe, and if you are gluten intolerant, keep looking for those Mountain Yams.

Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with. The leaves are also just the right shape and size for this application.

In this roundup, I'll focus mainly on green cabbage and napa cabbage as they are most commonly used in Japanese cuisine.

Hispi cabbage is a sweeter, pointy-shaped, green cabbage also known as hearted or sweetheart cabbage. This quick and easy Hispi cabbage recipe from Adam Gray makes a delectable side dish. discover more: Cabbage Recipes.

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.