Lisa's Okonomiyaki Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Turkey BaconCabbage - 1/2 head, shreddedOnions 1 med/small or 2 green onions/scallion3/4 to 1 cup flour1/2 cup water or dashi (kelp/fish broth)Katsuobushi (Japanese dried bonito flakes)Nori (1 sheet dried seaweed)1/4 cup grated nagaimo (Japanese yam) OR 3T cornstarch2 eggs
1. Shred cabbage, chop onions, add bonito flakes, and place in large bowl. Add any other dry ingredients you want to add: meat/shrimp/other veggies. Add flour (and cornstarch if you do not have the yam) and blend till all is coated.
2. In separate bowl grate nagaimo, add water or dashi and 2 eggs, whisk lightly.
3. Add wet ingredients to dry and blend.
4. In large frying pan, lightly oiled, cut in half lay out four half strips of bacon.
5. Scoop 1/3 of cabbage mixture onto bacon and form into "pancake" about 1" thick.
6. Cook on medium heat with cover for approx. 7 min till well browned.
7. Turn pancake and cook 7 minutes more.
8. Top with crumbled nori and okonomiyaki sauce as desired.
Serving Size: Makes 3 "pancakes" suitable for a meal.
2. In separate bowl grate nagaimo, add water or dashi and 2 eggs, whisk lightly.
3. Add wet ingredients to dry and blend.
4. In large frying pan, lightly oiled, cut in half lay out four half strips of bacon.
5. Scoop 1/3 of cabbage mixture onto bacon and form into "pancake" about 1" thick.
6. Cook on medium heat with cover for approx. 7 min till well browned.
7. Turn pancake and cook 7 minutes more.
8. Top with crumbled nori and okonomiyaki sauce as desired.
Serving Size: Makes 3 "pancakes" suitable for a meal.
Nutritional Info Amount Per Serving
- Calories: 326.4
- Total Fat: 9.5 g
- Cholesterol: 198.3 mg
- Sodium: 786.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.9 g
- Protein: 15.7 g
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