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Japanese Okonomiyaki

SLPAULSON's picture
Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal.
Ingredients
  Sliced bacon 12 Ounce
  Water 1 1⁄3 Cup (21.33 tbs)
  Eggs 4
  All purpose flour 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Cabbage head 1 Medium, sliced (cored)
  Minced pickled ginger 2 Tablespoon
  Tonkatsu sauce/Barbeque sauce 1⁄4 Cup (4 tbs)
Directions

Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.

In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.

Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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