The Washington Post

Corn and Crab Okonomiyaki

Corn and Crab Okonomiyaki 4.000

Deb Lindsey for The Washington Post

Nourish Aug 24, 2017

These savory pancakes are a classic Japanese street food that are also traditionally made at home as a way to use up leftovers. This version is laced with sweet corn, succulent lump crab, napa cabbage and scallions, but feel free to add or substitute any cooked vegetable, meat or poultry you have on hand. And don’t skip the sauce, it’s an essential, umami-rich element of the dish.

To read the accompanying story, see: From the streets of japan, an easy pancake dinner.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the sauce
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon low-sodium soy sauce
  • For the pancakes
  • 1 cup whole-wheat flour
  • 3/4 cup water
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon kosher salt
  • 8 ounces lump crabmeat, picked over to remove any cartilage
  • 3 cups shredded napa cabbage
  • 4 large scallions, thinly sliced; dark green slices reserved for optional garnish
  • 3/4 cup corn kernels (from 1 ear corn)
  • 4 large eggs, lightly beaten
  • 3 tablespoons canola oil

Directions

For the sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl, until well incorporated.

For the pancakes: Whisk together the flour, water, soy sauce, toasted sesame oil and salt in a mixing bowl until smooth, then add the crab, cabbage, scallions, corn and eggs, stirring with a spatula until well blended.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Ladle four 1/2-cup portions of the batter into the skillet and press each one down gently with a spatula. Cook for about 5 minutes, until golden brown on the bottom, then turn them over. Add 1/2 tablespoon of oil to the pan and cook the second sides for about 5 minutes, or until golden brown and cooked through.

If desired, transfer the cooked pancakes to a baking sheet in a 300-degree oven to keep warm as you use the remaining batter, adding oil as before, as needed.

Spread 1/2 tablespoon of the sauce over each pancake, sprinkle with reserved scallion greens, if using, and serve warm.


Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Nilar Andrea Chit Tun.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 380


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 3g 15%

Cholesterol: 230mg 77%

Sodium: 570mg 24%

Total Carbohydrates: 36g 12%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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