Okonomiyaki
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Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories343.5 kcal (17%)
Total Fat18.8 g (27%)
Carbs28.3 g (11%)
Sugars1.8 g (2%)
Protein14.7 g (29%)
Sodium513.8 mg (26%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4bacon slices
⅔ cupall purpose flour
2 Tbspcornstarch
½ cupwater
warm
1 tspdashi powder
dissolved in the warm water
3whole eggs
0.25cabbage
wombok, napa, finely shredded
1spring onions
sliced and separated in halves
½ cupcorn
tinned
1 Tbspvegetable oil
2 tspkewpie mayonnaise
2 Tbspokonomiyaki sauce
1 tspseaweed flakes
aonori
1 tspbonito flakes
katsuobushi
Instructions
Step 1
Fry the bacon until cooked and set aside to cool
bacon slices4
Step 2
For the batter, combine the eggs and dissolved dashi powder in a small mixing bowl and beat gently. In a separate larger bowl, add the all purpose flour and the corn flour, then pour over the first mixture. Stir and combine until smooth
whole eggs3
dashi powder1 tsp
water½ cup
all purpose flour⅔ cup
cornstarch2 Tbsp
Step 3
Add the shredded cabbage, half of the spring onion, bacon and corn into the mixture and mix until evenly coated without overmixing)
cabbage0.25
spring onions1
bacon slices4
corn½ cup
Step 4
Add vegetable oil in a large frying pan and allow it to heat up. Scoop the mixture into the pan and cook both sides until lightly brown
CooktopHeat
vegetable oil1 Tbsp
Step 5
Once the pancakes cooked, put on a plate and drizzle okonomiyaki sauce, mayonnaise, seaweed flakes and bonito flakes on top, as well as the leftover green onion
bonito flakes1 tsp
seaweed flakes1 tsp
okonomiyaki sauce2 Tbsp
kewpie mayonnaise2 tsp
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