Okonomiyaki
Ingredients
The batter
-
200
ml
water
-
1
tsp
konbu dashi stock powder
-
160
g
plain flour
-
4
pieces
egg
-
¼
tsp
salt
-
¼
tsp
sugar
The filling
-
480
g
finely chopped cabbage
-
40
g
chopped green shallot
-
40
g
Tenkasu
-
160
g
thinly sliced pork
Garnishes
-
to taste
bonito flakes
-
to taste
pickled ginger
-
to taste
Aonori
Cooking
-
1
tbsp
olive oil
-
¼
cup
okonomiyaki sauce
Instructions
- Dissolve the dashi powder in water to create dashi stock.
- Mix flour, salt, and sugar in a bowl, then add the dashi stock and set aside.
- Divide cabbage, green shallots, and tenkasu into four bowls.
- Add one egg and a quarter of the flour mixture to each bowl and mix well.
- Heat a cooking plate to 200 degrees and pour the mixture to form a pancake about 2cm thick.
- Top with thinly sliced pork and bonito flakes.
- Once the edges firm up, flip the pancake using two egg flippers.
- Cover and steam grill for a few minutes.
- Flip again to ensure the pork is cooked through.
- Brush with okonomiyaki sauce and garnish with pickled ginger, bonito, and aonori before serving.
Nutrition Facts (estimated)
Servings
4
Calories
483
Total fat
29g
Total carbohydrates
39g
Total protein
15g
Sodium
395mg
Cholesterol
192mg
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