It was so long ago, but ever since I lived in Japan, I still get overtaken by strong cravings for Okonomiyaki, a delicious savory Japanese Street Food pancake, found throughout the Kansai region of Japan. They can be eaten any time of the day, but I enjoy them for breakfast. It's very easy and cheap to make. 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)...YUM!
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
This recipe is:
- dairy-free optional
- refined sugar-free
If you make this recipe, be sure to tag me #purefreshdaily so I can feature you in my IG stories!
Topping Option Ideas
- Bonito flakes (aka dashi flakes, found in Asian supermarkets
- Chopped Nori (seaweed flakes, found in Asian supermarkets)
- Avocado slices
- Smoked Salmon
- Scallion (green onion)
- Fried onion
- BBQ sauce
- Mayo or Chili Mayo Sauce
- 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 skillet. Cook for 4-5 minutes on each side.
- Garnish with your choice of toppings.