(Japanese Pancakes)
I can’t seem to get enough of these.
Each bite is a flavour explosion with crunch.
My version of Okonomiyaki
is usually made with a mixture of cabbage and onion
or broccoli slaw
with the addition of chopped leftover grilled chicken.
But today I decided to try root veggies…
The beauty of these is that there are no set quantities
but I’ll give you general guidelines
for 2 servings…
1/2 cup chopped onion
1 cup julienned carrots
1 cup julienned turnips
1 cup julienned beets
1/2 cup chopped cooked *chicken (see Galley Kat Note below)
1 tbsp grated fresh ginger
1 tbsp Gomashio (see link)
1 tbsp Bragg soya seasoning or soya sauce
1/4 cup flour
2 eggs
Stir all together until ingredients are well incorporated.
Scoop by spoonfuls onto hot grill.
Brown well for 3-4 minutes then flip to brown other side.
That’s it!
…serve with Soya sauce and sesame seeds on the side…
…or equal portions of Wasabe and mayo for a touch of heat…
…as I said…explosion and crunch…
Galley Kat Note:
You can leave out the chicken
and make these as a great side dish for any grilled meal
or as this Kat does – the one-dish main event.

5 thoughts on “JAPANESE PANCAKES

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