Vegetable Oven-omiyaki
This is based on a recipe I learned from my step mom, who in turn learned it from her grandmother. My partner and I have modified it to require less oil than the original and to use the oven instead of the stove. ✨
Vegetable Oven-omiyaki
This is based on a recipe I learned from my step mom, who in turn learned it from her grandmother. My partner and I have modified it to require less oil than the original and to use the oven instead of the stove. ✨
Open in Cookpad AppSteps
- 1
Preheat oven to 450°F
- 2
Line baking sheet with lightly oiled parchment paper
- 3
Mix 1/4 cup flour, ½ tbsp cornstarch, 3 tbsp egg whites, 2 tbsp canola oil in a mixing bowl and mix well
- 4
Add ¼ of total cabbage, carrots, onions to mixing bowl and stir well to make batter
- 5
Spread batter across sheet. Repeat batter steps up to 4x and and divide into 4 flippable-sized rectangles
- 6
Lightly spray the top of the batter with oil
- 7
Bake for 15 minutes, then swap the pans on each oven rack for consistency
- 8
Bake another 15 minutes then flip each pancake and bake another 10-15 minutes until both sides are crisp and browned
- 9
Let sit to finish crisping and cooling, then salt and enjoy
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