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Crispy, Savory Carrot Pancakes, the Japanese Way

Why It Works

Adding dashi to the batter enhances the pancakes with a savory depth, while cooking them in rendered pork fat infuses them with rich flavor.

Many parents face the challenge of getting their kids to enjoy vegetables, and I’m no exception. My toddler cherishes pancakes but tends to shy away from veggies. In our quest to create appealing dishes, we often turn to unique recipes like okonomiyaki, a beloved savory pancake from Osaka, Japan.

The traditional okonomiyaki batter typically consists of shredded cabbage, scallions, eggs, flour, and either water or dashi. It can incorporate various proteins, such as seafood or meats like uncured pork belly. To make vegetables more appealing to my son, my husband and I frequently experiment with the fundamental concept of okonomiyaki—translating to “how you want it”—by including whatever veggies we have on hand. Recently, we’ve embraced young spring carrots, drawing inspiration from a delightful recipe by my colleague Emily Nienhaus from Des Moines, Iowa.

Emily’s version maintains the essence of traditional okonomiyaki, utilizing dashi—a flavorful broth made from kombu (kelp) and bonito flakes. This stock enriches the dish, adding a notable umami taste that enhances numerous Japanese meals, from miso soups to chawan mushi (egg custard). Emily also incorporates crispy pork belly, which adds a delicious layer of flavor and uses the rendered fat for cooking the pancakes. By swapping cabbage for carrots, this dish delivers a sweet, earthy taste with a satisfying crunch, making it a fun appetizer that both toddlers and adults alike will enjoy.

Ingredients

For the Sauce:

• 1/4 cup (60 ml) ketchup
• 2 tablespoons (30 ml) oyster sauce
• 2 tablespoons (30 ml) Worcestershire sauce
• 1 1/2 tablespoons granulated sugar (3/4 ounce; 22 g)

For the Okonomiyaki:

• 6 ounces (170 g) skin-off pork belly, cut into 1/2-inch pieces
• 2 to 3 medium carrots (8 ounces; 226 g total), julienned or shredded
• 6 scallions, halved lengthwise and cut into 1 1/2–inch pieces
• 1/4 cup (60 ml) dashi (store-bought or homemade)
• 1 large egg
• 1/2 teaspoon Diamond Crystal kosher salt (or half as much table salt)
• 1/2 cup all-purpose flour (2 1/4 ounces; 64 g)
• Vegetable oil, as needed

To Serve:

• Japanese-style mayonnaise, such as Kewpie
• Furikake (optional)
• Katsuobushi (bonito flakes, optional)

Instructions

For the Sauce: In a small bowl, combine the ketchup, oyster sauce, Worcestershire sauce, and sugar, whisking until smooth. Set this sauce aside.

For the Okonomiyaki: In a cold 10-inch nonstick skillet, add the pork belly and place over medium heat. Cook until the pork belly turns crispy and brown on all sides, about 15 minutes. Remove it from the heat, and set aside using a slotted spoon, leaving the drippings in the pan.

In a large bowl, mix together the carrots, scallions, dashi, egg, and salt. Gradually stir in the flour until the mixture is well combined, then add half of the cooked pork belly.

Heat the reserved drippings in the skillet over medium heat until they shimmer. Pour in 1/4 of the batter, spreading it into an even layer with a spatula. Cover and cook for approximately 10 minutes, shaking the pan occasionally to prevent sticking, until the base is crispy and brown.

To flip the pancake, secure it with a spatula and drain excess fat if necessary. Cover the skillet with a plate, then invert to release the pancake onto the plate. Return any remaining drippings to the skillet and reheat over medium heat, adding oil as needed. Carefully slide the pancake back into the skillet to cook the other side for about 5 more minutes, until browned.

Remove the pancake from the skillet and drizzle the sauce and mayonnaise over the top. Optional toppings include furikake and katsuobushi for additional flavor.

Special Equipment

10-inch nonstick or cast iron skillet, spatula, and a 10-inch lid.

Notes

If dashi is unavailable, substitute 1/4 cup (60 ml) water or whisk 1/4 teaspoon instant dashi into 1/4 cup (60 ml) water. Adjust seasoning with additional salt as necessary if using water.

Make-Ahead and Storage

Any leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat in a microwave or air fryer until warmed through.

Source
www.seriouseats.com