Photo by Deb Lindsey for The Washington Post
These savory corn and crab 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.
Corn and Crab Okonomiyaki
FOR THE SAUCE
FOR THE PANCAKES
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.
Makes 4 servings
Per serving: Calories 380; Total Fat 18g (Saturated Fat 3g); Cholesterol 230mg; Sodium 570mg; Total Carbohydrates 36g; Dietary Fiber 5g; Protein 23g; Sugar 7g