This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Okonomiyaki:
Topping:
Method
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 554 mg
- Sugars 3 g
- Protein 9 g
- Calories 233
- Total fat 13 g
- Potassium 133 mg
- Cholesterol 71 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
%RDI
- Iron 12
- Folate 21
- Calcium 2
- Vitamin A 3
- Vitamin C 5
