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Japanese Potato Pancake

A Japanese inspired street staple, a crispy gluten-free potato and cabbage pancake topped with a savory okonomiyaki sauce, spicy mayo, sprinkled with toasted sesame seeds, seaweed strips, and pickled ginger.
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Print Recipe
Total Time50 Mins
Prep Time20 Mins
Cook Time30 Mins
ServingsServes 8
Cuisine: AmericanAsian

Dish

AppetizerSide Dish

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

A Japanese inspired street staple, a crispy gluten-free potato and cabbage pancake topped with a savory okonomiyaki sauce, spicy mayo, sprinkled with toasted sesame seeds, seaweed strips, and pickled ginger.

Ingredients

  • 1/2 cup (120 g) Dehydrated Hash Browns
  • 2 cups (437 ml) Hot Water
  • 2 cups (178 g) Cabbage (chopped)
  • 4 each (176 g) Eggs
  • ½ cup (52 g) Green Onions (chopped)
  • ¼ cup (4 g) Seaweed (Nori) (into strips)
  • 2 tbsp (17 g) Sesame Seeds
  • ¼ cup (63 g) Pickled Ginger (into strips)
+

Okonomiyaki Sauce

  • ¼ cup (59 ml) Oyster Sauce
  • ½ cup (118 ml) Ketchup
  • 4 tbsp (55 g) Sugar
  • ¼ cup (59 ml) Worcestershire Sauce
+

Spicy Mayo Sauce

  • ½ cup (118 ml) Mayonnaise
  • ¼ cup (59 ml) Sriracha

Preparation

  1. Gather all ingredients and equipment.
  2. Prepare dehydrated hash brown according to manufacturer’s instructions or add hot water (minimum 120°F/48°C) to hash browns in a bowl and cover for about 10-12 minutes. Drain well and let cool.
  3. In a large bowl, place eggs and whisk together with scallions and salt. Add chopped cabbage and cooled hash browns and mix until fully incorporated.
  4. To make okonomiyaki sauce, place oyster sauce, ketchup, Worcestershire sauce, and sugar in a small bowl and mix until fully combined. Set aside.
  5. To make spicy mayo, in a small bowl, combine mayonnaise and Sriracha and mix until fully combined. Set aside.
  6. In a large frying pan or skillet, on medium high heat, add a little oil/ butter, scoop ½ cup portion of the potato pancake batter and place in frying pan. Spread evenly and let cook until light golden brown about 3 minutes, then flip and let cook for another 3 minutes. Repeat this until pancake batter is used up. Recipe yields 8 servings.
  7. To serve, place potato pancakes on platter, drizzle okonomiyaki sauce, drizzle spicy mayo, sprinkle nori strips and sesame seeds. Serve with pickled ginger.

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Nutrition Facts Per Serving

Calories

260

Fat

8g

Sodium

1180mg

Cholesterol

85mg

Vitamin C

23.48mg

Carbohydrates

45g

Fiber

3g

Protein

6g

Potassium

125mg

Sugar

15g

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