Ingredients
Scale
- 1 ½ Pounds Cabbage (Taiwanese Style preferred, about ½ large head)
- 3 Tablespoons neutral oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Sauce:
- 4 Tablespoons red wine vinegar (white wine vinegar is fine too)
- 1 Tablespoon sugar
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- A couple dashes cayenne pepper
- 1 Tablespoon worcestershire sauce
- 1 Tablespoons ketchup
- 3 Tablespoons hoisin sauce
Garnishes:
- 2 tablespoons shredded pickled red ginger
- 1 scallion trimmed and sliced
- 1 package katsuo bushi (about 5 grams, optional)
- 2 tablespoons mayonnaise (kewpie brand preferred)
- 1 teaspoon aonori (powdered green nori)
Instructions
- Heat oven to 450°F. Cut cabbage into 1/2-inch slices, then cut across the slices so you have a pile of 1- to 2-inch pieces.
- On a large baking sheet, toss with neutral oil, salt, and pepper so the cabbage is evenly coated.
- Roast for 15 minutes, then remove the pan from the oven and flip the cabbage so you can cook it evenly. Return the pan to the oven for 5-10 minutes, until the cabbage is wilted and a little charred. The almost burnt brown edges give it the smoky flavor and crisp texture that makes the dish great.
- While the cabbage is roasting, make the sauce. Combine the red wine vinegar, sugar, granulated garlic, granulated onion, cayenne pepper, worcestershire sauce, ketchup, oyster sauce, and hoisin sauce. Stir until the sugar is fully dissolved.
- When the cabbage is done roasting, pull the pan out of the oven and pour the sauce over the cabbage and stir/toss to combine.
- Pile the cabbage high on a platter and garnish with the scallions, aonori, bonito flakes, and pickled ginger. You can serve the mayo on the side for dipping or just drizzle it on top of the cabbage.
Keywords: cabbage, veggie sides, okinomiyaki