OKONOMIYAKI
Recipe sourced from Food For Four
Ingredients
1 ½ cup
plain flour
1 cup water
2 eggs
2 cups packed cabbage (shredded)
½ cup carrot, grated
1 cup zucchini, grated
1 green onion (chopped)
½ cup prawn (but you can also use chicken or bacon)
Oil for frying
Okonomiyaki sauce / Tonkatsu Sauce *
Japanese Mayonnaise
Bonito fish flakes
Seasoned seaweed sheet
1 cup water
2 eggs
2 cups packed cabbage (shredded)
½ cup carrot, grated
1 cup zucchini, grated
1 green onion (chopped)
½ cup prawn (but you can also use chicken or bacon)
Oil for frying
Okonomiyaki sauce / Tonkatsu Sauce *
Japanese Mayonnaise
Bonito fish flakes
Seasoned seaweed sheet
Method
In a large bowl, mix the flour, water, egg to form a batter. Add cabbage, carrot, zucchini and spring onions.
In a large bowl, mix the flour, water, egg to form a batter. Add cabbage, carrot, zucchini and spring onions.
Heat some oil in pan. Fry the meat until cooked.
Pour in 1/4 of mixture into pan. Cook on medium heat until golden brown on both sides.
Once cooked removed from pan and onto plate. Top with okonomiyaki sauce, mayonnaise, bonito fish flakes and seaweed.
* I made the Tonkatsu sauce from Nami of Just One Cookbook
I didn't spread alot of mayonnaise for my okonomiyaki but I absolutely love the Tonkatsu sauce, so flavourful and also the Bonito Fish Flakes! Taste absolutely yummy.
“I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan), hosted by
