Back when Xiao Bao Biscuit first opened, Carter and I went for a quick dinner before seeing Wild Cub at The Royal American. [Side note: Start listening to them now.] We thought our pork shoulder entree, Khao Man Muu, was just okay, but the clear winner of the night was the appetizer.
Okonomiyaki (say that 3 times fast) is a Japanese savory pancake that translates to “what you like.” It can be made from a variety of ingredients, usually vegetables, and may be topped with sweet or spicy condiments, dried seaweed, or dried fish flakes. XXB’s okonomiyaki is made of cabbage, kale, scallion, and carrot and topped with sriracha and a mayonaise-based sauce. It is damn good. So good that I was convinced to recreate it at home.
A quick google search led me to Food 52’s recipe. I made some changes and came up with my own version that I liked just as much.
- 5 large eggs
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. sea salt
- 1/3 cup all-purpose flour
- 1 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup shredded zucchini
- 1/2 cup onion, chopped
- 3 shallots, chopped
- sesame seeds (optional)
Sriracha Soy Sauce
- 1/2 cup fat free Greek yogurt
- 2 tbsp. Sriracha
- 2 tbsp. soy sauce
- To make the sauce, whisk together Greek yogurt, soy sauce, and Sriracha. Set aside and start on the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, carrots, zucchini, and scallions.
- Warm 2 tablespoons of oil in a skillet over medium-high heat. Pour 1/4 cup batter at a time into pan, just like you would regular pancakes. Cook on each side for about 3-4 minutes or until golden brown. Keep pancakes in a warm oven as you finish making the rest. Top with sesame seeds and/or Sriracha soy sauce.
Readers, have you ever had okonomiyaki?
Locals, what dishes have you had at XXB? We weren’t wowed by the pork dish mentioned above, or the ramen, but both visits the okonomiyaki was great.