OKONOMIYAKI (JAPANESE PANCAKE)


 

Ingredients:
1 cup cabbage
4 uncooked shrimp
4 oz sliced pork
3/4 cup flour
3/4 cup water

1 egg

Tonkatsu Sauce:
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (rice wine)
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
1 tablespoon bonito (dried tuna) flakes 

Instructions:
In a large bowl, mix first 3 ingredients.
In a separate bowl, beat together eggs, flour, water.  Pour batter over mixture and toss to thoroughly coat.
Heat vegetable oil in a skillet over medium. Scoop about 1/4 cup of the batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels. Serve with sauce and garnished with bonito flakes. 

 

 

 



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