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Recipe: Savory cabbage pancakes

Recipe: Savory cabbage pancakes
Posted on 06/18/2019
savory cabbage pancake on plateOkonomiyaki is a pan-fried Japanese savory pancake made with flour, eggs, shredded cabbage, whatever other vegetables or meat you want, and topped with a variety of condiments. The name essentially means “grilled as you like it.” This easy version is a fun and filling way to use up fridge leftovers. 

Recipe source: Budget Bytes 

Servings: Six 6-inch pancakes

Ingredients

Pancakes
2 extra large eggs 
1/2 cup water 
1.5 tablespoons soy sauce 
1 tablespoon toasted sesame oil 
3/4 to 1 cup all-purpose flour 
4-5 cups shredded green cabbage 
1 carrot 
3 green onions
2 tablespoons oil for frying 

Toppings
1/4 cup mayonnaise 
2 tablespoons sriracha 
1/2 tablespoon sesame seeds 
2 green onions 

Directions

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4–5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater or the grater attachment on a food processor. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 tablespoon oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 tablespoons sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.



Published June 18, 2019