My award winning recipe for Corned Beef and Cabbage Japanese Pancakes is simple and affordable, yet insanely delicious. Get transported to Japan with this dish!
Corned Beef and Cabbage Japanese Pancakes (Okonomiyaki)
- 1 cup all purpose flour
- ¾ cup dashi stock
- 2 eggs whisked
- 1-10.5 ounce package Great Value angel hair cabbage
- 1-12 ounce can Great Value Corned Beef
- 1 shallot chopped
- 2 tablespoons unsalted Challenge Butter
- ¼ cup canola oil
- Okonomi Sauce
- Japanese Mayo
- Pickled Ginger
- Bonito Flakes
- Dried Seaweed Flakes
In a large bowl, add flour and stir in the dashi stock until combined.
Add eggs, Great Value angel hair cabbage, Great Value Corned Beef, shallot and butter to the batter and mix well.
Add canola oil to a large cast iron pan. Warm oil over medium high heat.
When the oil begins to sizzle, pour ¼ of the mixture into the pan and shape into a ½ inch thick pancake. Cook for 4 minutes, or until golden brown. Flip and cook for an additional 3 minutes and remove from pan and transfer to a plate.
Repeat the steps for the remaining 3 pancakes.
Top pancakes with generous amounts of okonomi sauce, Japanese mayo and Sriracha. Sprinkle the top with pickled ginger, bonito flakes and dried seaweed flakes. Serve warm and enjoy!
This recipe was developed for the 2019 Taste of America Recipe Challenge. TOA challenges chefs from across the country to use sponsored brands to create regionally influenced dishes that are both tasty and pretty to look at. TOA serves as a qualifier for the World Food Championships.