Okonomiyaki

SERVES: 12 silver-dollar-sized pancakes

Japan

INGREDIENTS

Sauce

• 3 Tbsp ketchup

• 4½ tsp Worcestershire Sauce

• 1 Tbsp brown sugar

• ½ tsp mustard

• 4½ tsp soy sauce

Batter

• 1 extra large egg

• 2/3 cup flour

• ½ tsp kosher salt

• 2/3 cup water

• ¼ tsp black pepper

• 2 tsp oil

​Added Ingredients

• 1½ cups cabbage, shredded and chopped into 1-inch pieces

• 1 cup of spinach, thinly sliced

• 4 green onions, minced

• 1 small carrot, shredded

• 2 strips of cooked bacon, crumbled (optional)

Garnish

• Mayonnaise (optional)

DIRECTIONS

1. Mix all the Sauce ingredients. Heat in a microwave or over a medium flame until warm.

2. In a large bowl, mix all Batter ingredients.

3. Fold in any ​Added Ingredients - chopped veggies and crumbled bacon.

4. Heat a large skillet or griddle over a medium flame and add oil.

5. Portion out 1/8 cup batter into the hot skillet.

6. When pancake is golden, flip and press the pancake into the skillet; cook on either side until golden.

To serve, drizzle a thin layer of sauce over each pancake, followed by a drizzle of mayonnaise.

Keep pancakes warm on a cookie sheet in an oven set on the lowest temperature until ready to serve.

Okonomiyaki.pdf

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