Okonomiyaki with Black Dog Farm Egg, Herb Aioli, & A Mess of Herbs 

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This Japanese inspired cabbage pancake is a great way to change up your dinner.

 

We have kept this recipe vegetarian friendly and gluten free!

 

Cabbage Pancake Recipe

Serves 2-4 (2 large pancakes or 4 small)

 

Prep Time 20 minutes

Cook time 15 minutes

 

Ingredients: ​

• 2  Cups shredded cabbage 

• 1 Large shredded carrot

• 1 Head shaved fennel

• 1 Finely cut garlic scape

• Small handful of farm herbs, I used Thai basil, Italian basil, fennel fronds, & chives!

• 3 farm eggs, mixed well

• ¼ Cup tapioca starch (GF) *You can use AP flour if you don’t have an aversion to gluten!*

• 1 Tablespoon rice wine vinegar

• 1 Tablespoon Tamari soy sauce

• 1 Tablespoon organic brown sugar

• 1 Teaspoon sriracha

• Avocado oil for cooking

 

Mix all of your ingredients gently together to incorporate, and in a large cast iron pan set to medium, take a large handful “gently” into your fingers and place piled high into the pan.  Press down lightly, let the pancake cook until “set” and using a flat large spatula, flip gently.  Don't worry if this makes a little mess, it will set on the other side!

 

Cook evenly on the other side until set.  Remove from the pan and go directly on to your plate.

 

Homemade Herb Aioli

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Ingredients:

• Handful of the same herbs you used above

• 1 large egg

• ¼ cup avocado oil

• 1 Tablespoon rice wine vinegar

• Juice & zest of one lime

• 1 Teaspoon dijon mustard

• 1 little squirt sriracha (if ya like the heat)

• Pinch salt

 

Place all ingredients into mason jar or small plastic container, and using a hand held immersion blender, buzz until thickened!

 

To garnish your Okonomiyaki, fry a sunny egg, another handful of a mess of herbs, and a little dollop of the herb aioli!  I love a crunch, and the nuttiness of chopped peanuts so I added those! And I am forever the citrus tangy queen, so feel free to use a little fresh squeeze of lime on top as well!