okonomiyaki (Japanese pizza) with beef topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
"pizza" ingredients:2 cups cabbage, finely shredded2 or 3 scallions, chopped2/3 cup all purpose flour (I used the gluten free flour and it came out really nice)A couple pinches of fine sea salt2 eggs, beaten1+ tablespoon olive oil (I used smart sense dairy free ‘butter’)The beef topping I made last night:1 pound ground sirloin3 cloves of garlic, minced fine½ red onion, diced1 can of fire-roasted diced tomatoes with garlic, drained1 tsp+ of chipotle powder1 tsp+ of ground cuminOlive oil or smart sense ‘butter’Ground black pepperPinch or two of salt (to taste)black olives to garnish - sliced
Combine the cabbage, scallions, flour, and salt in a bowl. Toss until everything is coated with the flour. Stir in the eggs and mix until everything is evenly coated.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a spatula press it into a round pancake shape, flat as you can get it.
Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet.
Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.
When you are finished cooking, top with whatever toppings you’d like.
Beef topping:
Sauté the onions until almost translucent in the olive oil. Throw in the ground beef, sauté until cooked through; drain any fat off. Add garlic, sauté a few minutes (do not over-brown garlic). Add the tomatoes, the chipotle, cumin, a few grinds of pepper and salt to taste. Let simmer for about 5 minutes or so.
Top the slice of okonomiyaki with some of the ground beef mix, some sliced black olives and maybe a dollop of sour cream if you can have it.
Number of Servings: 6
Recipe submitted by SparkPeople user RACERXGIRL.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a spatula press it into a round pancake shape, flat as you can get it.
Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet.
Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.
When you are finished cooking, top with whatever toppings you’d like.
Beef topping:
Sauté the onions until almost translucent in the olive oil. Throw in the ground beef, sauté until cooked through; drain any fat off. Add garlic, sauté a few minutes (do not over-brown garlic). Add the tomatoes, the chipotle, cumin, a few grinds of pepper and salt to taste. Let simmer for about 5 minutes or so.
Top the slice of okonomiyaki with some of the ground beef mix, some sliced black olives and maybe a dollop of sour cream if you can have it.
Number of Servings: 6
Recipe submitted by SparkPeople user RACERXGIRL.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 15.5 g
- Cholesterol: 112.6 mg
- Sodium: 316.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 20.9 g
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