On the other day when I made ‘Okonomiyaki’, the famous Japanese savoury pancake, using Red Cabbage. The pancake turned Blue/Green! But WHY?
It seems 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?
*Note: This recipe is for making two Okonomiyaki in two different colours, Purple and Blue/Green.
1/6 (250g) Red Cabbage *thinly sliced
1/2 teaspoon Vinegar for Purple coloured pancake
1/8 to 1/6 teaspoon Bi-carb Soda for Blue/Green coloured pancake
2 ｘ 1/2 cup Plain Flour
2 ｘ 1/3 cup Water
Additional Protein *e.g. Ham, Sausages, Prawns, etc.
Oil for cooking
Aonori (Dried Green Laver Flakes) *optional
- Thinly slice Red Cabbage. Divide in half and place in 2 mixing bowls.
- Bowl 1: This portion is for Purple colour. You need a little bit of Vinegar to keep purple colour.
Add 1 pinch Salt and 1/2 teaspoon Vinegar, mix well, and set aside.
- Bowl 2: This portion is for Blue/Green colour. Don’t worry! It tastes the same.
Add 1 pinch Salt and 1/8 to 1/6 teaspoon Bi-carb Soda, mix well, and set aside.
- 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 (Dried Green Laver Flakes) if you have it.
- Repeat with the other mixture.