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5. Cabbage pancakes inspired by okonomiyaki
JNTO describes different regional approaches to okonomiyaki. For a small home adaptation, combine 2 cups of finely shredded cabbage, two eggs, a quarter cup of flour and 2 tablespoons of water. Spoon into a lightly oiled skillet as small, thin pancakes.
Cook over medium-low heat, turning carefully, until golden on both sides and cooked through. Use a thermometer: the egg mixture should reach 160°F. Don’t taste raw batter. Small pancakes make it easier to cook the middle without burning the outside.
Use a suitable okonomiyaki sauce if you have one, following its serving guidance, or choose a sauce you already enjoy and call it an adaptation. Bonito flakes contain fish and mayonnaise commonly contains egg. Avoid adding raw meat to this simplified version unless you separately establish the correct cooking method and temperature.
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