The Mockingbird Nashville's Japan-Cakes

The Mockingbird Nashville's Executive Chef, Brian Riggenbach, made Japan-Cakes, a global spin on pancakes. Opening day for The Mockingbird Nashville is scheduled for Friday, August 14. The restaurant is located at 121 12th Ave North, Nashville, TN 37203. Call (615) 741-9900 or visit the website for reservations at www.MockingbirdNashville.com. 

Okonomiyaki (Japan-cakes) 
Yield:  6 pancakes  

Ingredients:
400 g shredded cabbage 
40 g chopped scallion 
5 g bonito katsuobushi 
125 g Brussels sprouts kimchi, sliced thin 
335 g russet potato grated 
1.5 tsp ginger, grated 
3 ea garlic cloves, minced 
1 ea jalapeño, minced 
120 ml burnt onion dashi 
3 ea eggs 
110 g whole wheat flower 
15 ml baking powder 
Directions: 
Combine all of the vegetables and spices in a bowl, season with salt and pepper and set aside. Lightly whisk the eggs and pour in the dashi. Combine the dry ingredients in a large bowl, then whisk in the dashi-egg mixture to form a batter, fold the vegetable mixture into the batter until well combined. Store in an airtight container.
To order, place about 1 cup of the mixture into a preheated saute pan slicked in oil. Press the mixture into the pan and cook, covered, until well caramelized, about 4 minutes. Carefully flip the pancake and cook for another 2-3 minutes until cooked through. Flip onto a plate and garnish with a drizzle of aioli, okonomiyaki sauce, scallions, katsuobushi, and your favorite toppings. Serve immediately. 

 

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