Paleo Okonomiyaki (Japanese Pancake)
 
 
Serves: 4 pancakes
Ingredients
  • ¼ head of small cabbage finely shredded
  • 2 thinly sliced spring onions
  • 4 shitake mushrooms thinly sliced (any mushrooms will work fine)
  • 1 portion of My Heart Beets 3 Ingredient Naan batter
  • 4 eggs + 1 egg white (you will use the egg yolk for the mayo)
  • 1 tsp grated ginger
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup water
  • pepper to taste
  • 4 tbsp ghee
  • For the Okonomiyaki inspired Sauce:
  • 4 tbsp apple sauce
  • 4 tbsp coconut aminos (I use coconut secret)
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Mix everything in a small saucepan and bring to a low simmer for 5 mins
  • For the Mayo:
  • 1 egg yolk
  • ½ dijon mustard
  • 2 tsp lemon juice
  • 2 tsp apple cider vinegar
  • pinch of sea salt
Instructions
  1. Make the portion of My Heart Beets 3 ingredient naan batter
  2. Add 4 eggs + 1 egg white (reserve the egg yolk in a medium sized bowl to make the mayo)
  3. Whisk until combined well
  4. Add the water and combine well again
  5. Add remaining ingredients (cabbage, spring onions, ginger, mushrooms & pepper to taste)
  6. NOTE: add the cabbage gradually, you may not need it all. The batter should look like this:
  7. Set aside, and make the Okonomiyaki inspired sauce & Mayo
  8. Allow the Okonomiyaki inspired sauce to cool - it's not going to be a dark sticky sauce. More like a brown puree but the taste should be sweet & tangy
  9. Place the Mayo in the fridge when done
  10. Heat a non stick pan on medium high with 1 tbsp ghee
  11. Ladle ¼ of the batter and make about a 15cm pancake
  12. Reduce the heat to a low / medium and allow the pancake to brown
  13. You can add any toppings you like (bacon, seafood etc). I kept this vegetarian.
  14. When the pancake is a nice golden brown, carefully flip it over
  15. Allow this side to brown
  16. Once both sides are a golden brown, remove from pan and plate
  17. Repeat for remaining batter using 1 tbsp ghee each time, you should be able to make 3 more pancakes
  18. While the pancakes are browning, place your mayo and Okonomiyaki inspired sauce in separate zip lock bags and seal tight ensuring all the air has been removed
  19. Snip a small corner off, this will become our piping bag
  20. Pipe the sauce & mayo over the pancakes
  21. Decorate with your preferred garnish, like Bonito flakes or whatever you have handy (in my case parsley & cherry tomatoes)
  22. Try adding some fermented veggies if you have any handy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/paleo-okonomiyaki-japanese-pancake/