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Friday, March 23, 2012

Okonomiyaki- Japanese Cabbage Pancakes (Vegetarian, Gluten Free)

I think I was well into my teenaged years before I realized that there was actually a difference between Japanese and Chinese food. I partially blame restaurants, though, because often Szechuan beef is served side by side with sushi; they often make no differentiation between Japanese, Chinese, and Korean cuisine. In fact, much of what is sold as "Chinese food" in restaurants today originates in the US and is not authentic Chinese, Japanese, or Korean recipes. (Hint- throwing some soy sauce on some food doesn't make it Chinese food.)

This weekend, I have some pretty authentic and frugal Japanese, Chinese, and Korean recipes to share with you. Hope you enjoy them!

This one is truly a keeper. Its made with cabbage, a vegetable that is pretty cheap this time of year, it is full of protein and vitamin C and flavor, and is nightshade free and can easily be made gluten free. (My Paleo friend tells me that it can be made Paleo friendly, but I haven't done it that way yet.) Its also been a big hit with my kids.

What is it? Okonomiyaki- Japanese cabbage pancakes. Or, as my kids call it- Meenoyukyuk or omoyuki. Okonomiyaki are often made with ground pork- making these without meat makes them much cheaper, and they're still very good.

Vegetarian Okonomiyaki

Ingredients for Pancakes
 4 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 – 11/2 teaspoon sea salt
1/3 cup flour- wheat or all purpose gluten free flour mix
4-5 cups cabbage, finely sliced or shredded in the food processor (or strained kimchi if you have a hard time digesting regular cabbage
1 bunch scallions, trimmed and chopped
Sunflower, coconut or peanut oil for frying

Ingredients for Dipping Sauce
3 heaping tablespoons mayo
Scant 2 tablespoon soy sauce
1 tablespoon tabasco

Instructions:
1. Mix all the ingredients for the pancakes together.

2. Drop them in spoonfuls at a time into hot oil, and fry until golden, flipping once.

3. Mix dipping sauce ingredients together.

4. Eat okonomiyaki with dipping sauce.

Enjoy!

Note: I made these with garlic greens I got free in place of the scallions and some of the cabbage and they turned out wonderfully. 

Ever had okonomiyaki before? Does this sound like something you'd try?
Do you know the difference between Japanese, Chinese, and Korean cuisine? Which do you like better?


Linking up to Frugal Days, Sustainable WaysAllergy Free Wednesday, Monday Mania

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