okonomiyaki
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Ingredients
- Okonomiyaki Flour 100g
- Water (or Chicken stock) 160ml
- Eggs (or Egg substitute) 2 (or 120ml)
- Cabbage, cut into 3cm x 2-3ml strips 300g
- Green Onions, thinly sliced diagonally 2 stalks
- Tenkasu (Tempura bits) 30g
- Bacon, cut into 8cm (3") pieces 6 strips
- OPTIONAL
- Raw shrimp cut into approx 1cm (1/2") chunks 100g
- Bonus: Chinese sausage, cut diagonally 1-2 links
- Bonus: Beni Shoga (Pickled Ginger)30g
- TOPPINGS
- Kewpie Mayonnaise
- Okonomi Sauce
- Aonori (Seaweed Flakes)
- Katsuobushi (Bonito Flakes)
- Read more: http://okonomiyakiworld.com/best-okonomiyaki-recipe.html#ixzz2sxtaowDt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
2. Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don't over mix.
3. Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
4. Using a spatula flatten and form pancakes until around 1.5cm (3/4") thick - approximately 30cm (12") across.
5. Add Bacon pieces to cover top of each pancake.
6. After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7. Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8. Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.
Read more: http://okonomiyakiworld.com/best-okonomiyaki-recipe.html#ixzz2sxtUtskL
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