Vegetable Oven-omiyaki

Name: Vegetable Oven-omiyaki
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup flour; 2 tbsp cornstarch; 3/4 cup egg whites; 1/2 cup canola oil; 1 lb finely chopped cabbage; 1 lb shredded carrots; 1 lb chopped green onions

Josh Around @cook_113204070

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. ✨

Josh Around @cook_113204070

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Ingredients

2 servings

1 cupflour
2 tbspcornstarch
3/4 cupegg whites
1/2 cupcanola oil
1 lbfinely chopped cabbage
1 lbshredded carrots
1 lbchopped green onions

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Steps

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