Cabbage and Bacon Okonomiyaki
Ingredients
The batter
-
2
large
eggs
-
1
inch
piece ginger, peeled, finely grated
-
2
cloves
garlic, finely grated
-
⅓
cup
all-purpose flour
-
1
Tbsp.
instant dashi powder or fish sauce
-
2
Tbsp.
soy sauce, divided
-
Kosher salt
-
½
cup
water
The filling
-
⅓
large head
cabbage (about 12 oz.), very thinly sliced
-
1
small
onion, very finely chopped
-
5
slices
bacon, halved crosswise
The sauce and toppings
-
½
cup
ketchup
-
1
Tbsp.
Worcestershire sauce
-
Mayonnaise (such as Kewpie)
-
furikake or sesame seeds (for serving)
Instructions
- Whisk together eggs, ginger, garlic, flour, dashi powder or fish sauce, soy sauce, salt, and water until smooth. Mix in cabbage and onion.
- Line a skillet with bacon and cook until browned. Add cabbage mixture on top and flatten. Cook until bacon is crisp.
- Flip the pancake onto a plate and then back into the skillet to cook until set.
- Combine ketchup, Worcestershire sauce, and remaining soy sauce. Drizzle sauce and mayonnaise over the pancake and sprinkle with furikake or sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
800mg
Cholesterol
200mg
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