Name: Okonomiyaki
Cook time: 5 min
Total time: 30 min
Yield: 2 srv
Cuisine: Japanese
Ingredients: White cabbage — 7.1 oz; Wheat flour — 3.5 oz; Water — 4.1 fl oz; Egg — 3.5 oz; Bacon — 3.5 oz; Shrimp — 1.8 oz; Green onion — 0.4 oz; Okonomiyaki sauce — 1.0 fl oz; Mayonnaise — 0.6 oz; Tuna flakes — 0.2 oz; Nori — 0.07 oz; Oil — 0.5 fl oz; Red onion

Okonomiyaki

A traditional Japanese savory pancake made with white cabbage, bacon, and seafood, garnished with a thick sauce and bonito flakes.

1.0 (1) 30 min Cooking 5 min Easy 2 srv Japanese

Cooking

In a large bowl, mix wheat flour and water (or chilled dashi broth) until a smooth, thin batter forms.
Add finely shredded white cabbage, chicken eggs, chopped scallions, peeled shrimp, and sliced green onions to the batter. Gently mix, trying not to overmix the mass so it remains fluffy.
Heat a skillet with oil over medium heat. Place the cabbage mixture, forming a round, thick pancake about 1.5-2 cm thick.
Evenly place slices of bacon on top of the raw pancake.
Fry for 5-7 minutes until a golden, crispy crust forms on the bottom. Then carefully flip the pancake with the bacon facing down, cover the skillet with a lid, and fry for another 5-7 minutes until the cabbage and meat are fully cooked.
Transfer the finished okonomiyaki to a plate with the bacon facing up.
Generously brush the surface with okonomiyaki sauce and create a thin grid pattern with mayonnaise.
Garnish the dish with shredded nori seaweed and bonito flakes. Serve hot immediately.

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Okonomiyaki

Ingredients

Nutrition

Cooking

Keep this one or cook it