When I made ‘Okonomiyaki’, the famous Japanese savoury pancake, using Red Cabbage, the pancake turned Blue/Green. Have a look at the photo below. WHY? The flour I used contained Bi-Carb Soda and it caused that colour change. Then I learned that Red Cabbage changes colour like litmus paper. Red in acidic conditions and Blue/Green in alkaline conditions. Now, you are curious to try the Blue/Green one, aren’t you?
Makes
2 Servings
Ingredients
*Note: This recipe is for making two Okonomiyaki in different colours, Purple and Blue/Green. Don’t worry! They taste the same.
1/6 (250g) Red Cabbage *thinly sliced
1/2 teaspoon Vinegar for Purple coloured pancake
1/8 to 1/4 teaspoon Bi-carb Soda for Blue/Green coloured pancake
Salt
2 x 1/2 cup Plain Flour *DO NOT use Self-Raising Flour
2 x 1/3 cup Water
2 Eggs
Additional Protein *e.g. Ham, Sausages, Prawns, etc.
Oil for cooking
Okonomiyaki Sauce
Japanese Mayonnaise
Aonori (Dried Green Laver Flakes) *optional
Method
Thinly slice Red Cabbage. Divide in half and place in 2 mixing bowl.Add 1 pinch Salt and 1/2 teaspoon Vinegar to one of the bowls, mix well, and set aside. This portion is for Purple colour.Add 1 pinch Salt and 1/8 to 1/4 teaspoon Bi-carb Soda to the other bowl. Mix well, and set aside. This portion is for Blue/Green colour.Add 1/2 cup Plain Flour, 1/3 cup Water, 1 Egg and additional Protein to each bowl. Mix to combine.Oil a frying pan, pour one of the mixtures to form a pancake. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes until cooked through. You may flip over a few times while cooking.Place the pancake on a serving plate, and dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle with Aonori if you have it.Repeat with the other mixture.
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