WALTER RIESEN’S OKONOMIYAKI

Walter Riesen's Okonomiyaki

• PREP: 15 mins

• COOK: 8 mins

• READY IN: 23 mins

from: Aube Giroux's Kitchen Vignettes for PBS

Ingredients

• 5 pounds cabbage shredded

• 2 cups carrots grated

• 1 cup radishes grated

• 1 1/2 cups flour can be gluten-free

• 3/4 teaspoon salt

• 1 1/4 cups water

• 1 1/2 tablespoons tamari or soy sauce

• 2 eggs beaten

• 1/4 cup grapeseed oil or any good frying oil

• 1 cup Scallions finely chopped

• 1/2 cup mayonaisse

• 2 tablespoons miso paste

• pinch sriracha sauce optional

Instructions

1. Shred the cabbage by shopping it very fine, or using the large holes in a box grater, or using a food processor. Grate the carrots, radishes or any other vegetables you are using. Just make sure you have 8 cups of grated vegetables.
   

2. Whisk together the flour, salt, eggs, water and tamari sauce until uniform—but DON’T overmix!
   

3. Gently incorporate into the vegetable mixture. Use the batter right away. In a large skillet over medium-high heat, warm 1 tablespoon oil and spoon about ¼ of the pancake batter to make a large 10 inch pancake about ½ inch thick.
   

4. Cover with a lid and cook on one side for about 3-4 minutes, until golden, then flip gently. (You may need two spatulas)
   

5. Cook the other side for another 3-4 minutes and transfer to a plate.
   

6. You can keep your pancakes warm in a 250 degree oven. Repeat until all your pancakes are ready.
   

7. To make the sauce: whisk the mayonnaise and miso paste together. Serve pancakes hot, with sauce, minced scallions or other toppings. Enjoy!