Okonomiyaki

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
3/4 cup (175 mL) all-purpose flour
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) chicken stock or water
4 eggs
3 cups (750 mL) finely shredded cabbage
2 green onions, finely chopped
4 slices bacon, cooked and crumbled
1/4 cup (60 mL) canola oil
2 cups (500 mL) bean sprouts
1 green onion, finely sliced diagonally
2 cups (500 mL) dried bonito flakes
3 tbsp (45 mL) pickled ginger
3 tbsp (45 mL) toasted sesame seeds
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Asian-style hot sauce
Nutritional Facts
Amount Per Serving
300 Calories
Protein
15g
Fat
18g
Sodium
1060g
Fibre
2g
Sugars
1g

Directions

Stir flour with salt in large bowl. In another bowl, whisk stock with eggs; whisk into flour mixture. Fold in cabbage, onions and bacon.

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; pour 1/2 cup (125 mL) of the batter into the pan, gently pressing down with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned; flip over and cook for another 3 to 4 minutes.

Repeat with remaining batter, adding more oil as necessary.

Toppings: Serve with sprouts, green onion, bonito flakes, ginger,

sesame seeds, soy sauce, Worcestershire sauce and hot sauce.