Okonomiyaki (Japanese savory cabbage pancakes) – where have you been all my life?
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 8 smal
  • 400 g (about 4 cups) white cabbage, finely shredded (a mandolin is a great tool here)
  • 6-8 stalks), finely chopped
  • 2 tbsp black sesame seeds
  • 6 tbsp buckwheat flour
  • 6 tbsp water
  • 2 eggs
  • 1/2 tsp sea salt
  • 1 tbsp each of sesame oil and coconut oil in a large frying pan. Using a spoon and a fork (I find this the easiest way) place four little heaps of the batter in the middle of the pan. I like mine a little “messy”. Fry 2-3 minutes on each side or until golden and crispy. Repeat until you have used up all of the batter.
  • 10-20 minutes and drained (absolutely delicious and adds valuable minerals and proteins)

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