Japanese Okonomiyaki Recipe
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) |
Nutrition Facts
Serving size
Calories 587 Calories from Fat 143
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 5.5 g27.4%
Trans Fat 0 g
Cholesterol 234 mg78%
Sodium 1376.7 mg57.4%
Total Carbohydrates 85 g28.2%
Dietary Fiber 5.7 g22.6%
Sugars 8.2 g
Protein 24 g47.2%
Vitamin A 7.3% Vitamin C 76.3%
Calcium 9.1% Iron 32.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
