Okonomiyaki, is a favourite Cabbage pancake topped with your choice of topping such as shrimp, octopus, bacon. Slathered with mayonnaise and Okonomiyaki sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 serving
INGREDIENTS
2⅔ cups all-purpose flour
1 tsp salt
1¼ cups water
2 large eggs (lightly beaten)
12 oz cabbage (thinly sliced)
4 green onions (thinly sliced)
6 oz shrimps (peeled and deveined)
6 strips bacon (cut into halves)
4 tbsp vegetable oil
Garnish
Okonomiyaki sauce or thick Worcestershire sauce
Kewpie mayonnaise
2 green onions (thinly sliced)
Aonori (finely shredded green seaweed)
Katsuobushi (bonito flakes)
Beni shoga (pickled ginger strips)
INSTRUCTIONS
Combine Flour, salt and water into a large mixing bowl gently combine with a beaten egg.
Add cabbage and green onion to the mixture
Heat pan over medium heat, when hot add 1 tablespoon of vegetable oil to coat the pan
Spoon ¼ of the batter into the middle of the pan and pat down to form a circular disk
Place topping over the cabbage pancake base , add shrimp and bacon or your choice of toppings
Let the mixture cook, cover the pan with a lid.
Once the cabbage pancake base set and is golden brown turn the pancake over and cook for another 2-3 mins until golden brown. Then transfer to a plate
To serve
Squeeze Okonomiyaki sauce in a zig zag motion over the pancake
Squeeze mayonnaise over the pancake a zig zag pattern over the pancake in the opposite direction to the Okonomiyaki sauce
Sprinkle green onions, aonori and katsuobushi over the pancake
Add beni shogi on the top or on the side
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