OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)

Okonomiyaki, savory Japanese Cabbage Pancakes topped with shrimps, bacon, and a variety of sprinkles. Delicious slathered with mayonnaise and okonomiyaki sauce.

Prep Time    : 15 mins

Cook Time   : 40 mins

Total Time    : 55 mins

Calories: 674 kcal

Servings      : 4

INGREDIENTS

·         2⅔ cups all-purpose flour (400g)

·         1 tsp salt

·         1¼ cups water (300ml)

·         2 large eggs (lightly beaten)

·         12 oz cabbage (thinly sliced) (340g)

·         4 green onions (thinly sliced at a diagonal)

·         6 oz shrimps (peeled and deveined) (170g)

·         6 strips bacon (cut into halves)

·         4 tbsp vegetable oil

Garnish

·         Okonomiyaki sauce or thick Worcestershire sauce

·         Keypie mayonnaise

·         2 green onions (thinly sliced at a diagonal)

·         Aonori (finely shredded green seaweed)

·         Katsuobushi (shaved bonito flakes)

·         Beni shoga (pickled ginger strips)

INSTRUCTIONS

1. Combine all-purpose flour and salt in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combine. Add beaten eggs.

2.   Mix in half of the cabbage and green onions. Add the remaining half of the cabbage and green onions and mix until just combined.

3.   Heat a heavy bottom pan on the stove on medium heat. When hot, add 1 tablespoon vegetable oil. Swirl to coat the pan. Scoop a quarter of the batter into the middle of the pan. Pat with spatula to form an 8 inch disk.

4.   Place a few shrimps and 3 halved bacon strips on the top. Press it down onto the pancake with a spatula. Allow pancake to cook and set for about 4 minutes.

5.  When pancake is set, carefully turn the pancake over. You may have to use two spatulas to turn the pancake. Cook for another 4 minutes or until shrimps have curled and bacon is brown and slightly crisp.

6.  Turn the pancake over again and continue to cook for another 2 minutes or until the bottom is golden and slightly crisp. Transfer to a plate.

7.   Squirt okonomiyaki sauce and mayonnaise, criss-crossing each other. Then sprinkle with green onions, aonori, and katsuoboshi. Place a small heap of beni shoga on the top.

8.   Serve immediately.

Recipe from www. rotinrice. com

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