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  Kaori's Kitchen

class Recipes

Okonomiyaki

3/13/2017

2 Comments

 
Okonomiyaki​

Ingredients:
Serves 1

1 cup chopped cabbage
1 scallion, thinly sliced
1 tablespoon katsuobushi (dried bonito flakes)
1/2 cup all-purpose flour
1 large egg
1/4 cup cold water
2 slices bacon

Optional Toppings:
  • Katsuobushi (dried, shaved bonito flakes)
  • Aonori (Green and dried nori seaweed)
  • Japanese “Kewpie” Mayonnaise
  • Okonomiyaki Sauce (comparable to Bull Dog sauce)
  • Benishoga (pickled red ginger)
Method:
  • Remove the stem and tough parts of the cabbage and shred the rest.
  • In a large bowl, combine the shredded cabbage, scallions, katsuobushi, and all-purpose flour and toss to evenly distribute.
  • Add the eggs and mix together until all is incorporated.
  • Lay out three pieces of bacon in a pan, overlapping to account for shrinkage.
  • Add ¼ of the cabbage mixture and put directly on top of the bacon. Press down on the mound with a spatula to flatten on the topand then push the edges back toward the center to make a round pancake that is about ¾ inch thick.
  • Cover with a lid and cook for 7 minutes until the bottom of the pancake is well browned.
  • Flip the okonomiyaki and cook uncovered for another 7 minutes. Slide okonomiyaki out of the pan and onto a plate, cover with Mayonnaise and Okonomiyaki sauce, sprinkling the Aonori, Katsuobushi flakes, and red ginger on top. Enjoy!
Okonomiyaki Sauce -mix all together. (makes 1.5 cup):

Ingredients:
  • 12 Tbsp. ketchup
  • 10.5 Tbsp. Worcestershire sauce
  • 6 Tbsp. oyster sauce
  • 4.5 Tbsp. sugar
2 Comments
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11/7/2020 06:36:10 am

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Reply
Jim link
8/16/2021 01:04:28 pm

Thankk you for sharing this

Reply



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