I used to always say that you should judge a culture’s food by its signature dumpling.
The Italians have their ravioli, the Russians the pelmeni. There are tortellini, and wontons, and gyoza, and pierogi, and samosas, and gnocchi.
But there is another way to accurately judge a cuisine, and that is by its savory pancake. I’m talking about French crepes, Jewish latkes, or the various versions of Eastern European blintzes. You can even add fritters to the list. Last night, we went the way of Japan’s savory pancake.
In full disclosure, I’ve never been to Japan (although it’s at the top of the list) and by no means am an expert in Japanese food (although I can eat sushi for three meals a day). But that didn’t stop me from tackling okonomiyaki. From what I’ve read, okonomiyaki are the type of dish that each family has it’s own recipe. There are multiple ways to make them, each being authentic to its maker.
That being said, this is my version. It has brussel sprouts instead of cabbage. It uses mayonnaise in the sauce. And that’s the whole idea—after all, “okonomi” translates to “what you want.” So this is what I wanted.
The pancakes are easy to make. You shred, chop, and mix the batter together. Then you get a some oil very hot and fry up the pancakes until they’re golden brown. You whisk together the sauce quicker than it takes your husband to set the table, and there you go. A take on a Japanese meal, the way you want it.
- 4 eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1 tablespoon sesame seeds
- ½ cup all purpose flour
- ½ lb Brussels sprouts, trimmed and shredded
- 2 large green onions, sliced thin
- ¾ cups shrimp, cooked and sliced thin
- 2-4 tablespoons canola oil
- ½ cup mayonnaise
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- In a large bowl, whisk together eggs, soy sauce, sesame oil, sea salt, and sesame seeds. Slowly add flour, whisking until it is well integrated.
- Fold in shredded Brussels sprouts, green onions, and shrimp.
- Heat canola oil in a cast iron pan. Once oil is hot, scoop batter, about ¼ cup at a time, to form pancakes. Cook on each side until sides start to brown, then flip, and cook on other side. Transfer to a plate.
- Once pancakes are done, quickly whisk together the ingredients for the sauce.
- Drizzle sauce over pancakes to serve.
Hi Vicky! Let me first introduce myself before I bombard you with all of my excitement. My name is Karen Ayrapetyan…I married to Artem Ayrapetyan who is the son of Aram and Ilona… they used to live in Chicago and have been good friends with your parents. Your parents had visited us few times in our new home in California….I passed by this blog because I share the same interest as you ..the love for modern cooking. .. in my opinion which means fast tasty and exotic with a touch of good presentation and a good drink! Ilona and Tanya showed me this blog and I am very excited to try all your talented modern recipes. On top of that reading about your “about” I think we share the same interests home improvement. .yoga..photography. .. the only thing different is you are way more talented than I am. Keep in touch and stop by California. .. you guys are always welcomed here! Karen-
writes Karen AyrapetyanKaren! Thank you for the kind words. I’ve heard a bit about you from my mother. Hope you and Artem are doing well. Pass on my hellos to him and the rest of the family!
writes VickyI have read through your blog and I wonder if you want to try some vietnameses cuisines. ..they are mostly salad and soup and bbq poultry. I have some good recipes if you would like to try. I don’t remember when your parents came here and if we cooked anything vietnameses for them.
writes Karen AyrapetyanKaren, that’d be great, I’d love to try. Email me some (you can click on my email in the footer of the site). Looking forward to it.
writes VickyHey Vicky, this is one of my favourite dishes and you definitely did it justice as it look delicious!
writes addalittleThanks! Is there anything better than finding a new savory pancake recipe?
writes VickyMade this last night and added corn to it. Loved it, but too bad my kids wouldn’t try it. Your blog looks great, btw! Love the illustrations!
writes lanaI like the idea of adding corn, that fits perfectly. But yes, probably not the most kid-friendly meal :).
writes Vicky[…] Okonomiyaki, Savory Japanese Pancakes – These are less intimidating than they sound. It’s most definitely the fritter winner […]
writes Two Year Blog Anniversary and My Best Of Choices - Things I Made Today[…] can use the scallions to make these Japanese pancakes (subbing cabbage for Brussel sprouts to stay in season). Or if that doesn’t speak to you, try […]
writes Farmer's Market & CSA Series {Week 9} - Things I Made Today