Okonomiyaki

  • Serves: 6
  • Cooking Time: 10 MINS
  • Total Calories: 300 CALS

Nutrients per serving:

  • Protein: 15g
  • Fat: 18g
  • Sodium: 1060g
  • Fibre: 2g
  • Sugars: 1g

Directions

Instructions:

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.

Ingredients

  • 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