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Home Cooking

Okonomiyaki disaster!

Science Chick | Jul 1, 201501:17 PM     12

We have been getting a ton of cabbage this season from our CSA, so I decided to go for my first homemade okonomiyaki. The result: Soggy unappealing pseudopancakes. Yuck! Even though they initially crisped when cooking, after I flipped, it seemed like the steam from the veggies softened the crisped sides. What did I do wrong?

I didn't have the Japanese okonomiyaki flour, so I substituted 1/2 c. whole wheat pastry, 1/4 c. white, 1/4 c. potato starch, 1/2 t. baking powder. Here's the rest:

1 c. water
2 eggs
1/4 head (~12 oz) finely cut cabbage
2 shredded carrots
3 finely chopped scallions
1 finely chopped garlic scape
1 small zucchini, cut into fine matchsticks

Whisked the dry ingredients into 1/2 the water, then thinned with the remaining and whisked in the eggs. Mixed in the veggies, some salt/pepper. Fried in 2 batches in a large non-stick skillet over high heat with a generous 1T. peanut oil per batch. Cooked 3 minutes on first side, flipped, cooked 4 minutes on second side, flipped again and cooked an additional 3 minutes.

Any ideas/suggestions welcome!

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