Japanese-Style Okonomiyaki
What You Will Need
Ingredients
- Ingredients:
- 100g cabbage (shredded)
- 30g carrot (shredded)
- 10g green onions (chopped)
- 2 slices bacon (cut into small pieces)
- A pinch of nori powder
- A pinch of bonito flakes
- Batter:
- 100g pancake mix
- 180ml water
- 1 Tbsp Lee Kum Kee Salt Reduced Oyster Sauce
Seasoning
- 2 Tbsp Lee Kum Kee Salt Reduced Oyster Sauce
- 2 Tsp Japanese wasabi sauce
- 2 Tbsp Mayonnaise
Made with
Lee Kum Kee products
How to make it
-
Mix the batter ingredients until smooth, then add the cabbage, carrot, and green onions, stirring until well combined. Set aside.
-
Heat a pan, add a little oil, and pour the vegetable batter to form a 15cm diameter circle. Lay the bacon pieces on top and cook over low heat until the bottom is fully cooked.
-
Flip the pancake and cook the other side over low heat until fully cooked. Transfer to a plate and set aside.
-
Mix the mayonnaise and wasabi sauce, and transfer the mixture into a piping bag.
-
Spread a layer of oyster sauce on top of the okonomiyaki. Pipe the desired amount of wasabi mayonnaise and oyster sauce according to personal preference. Sprinkle with nori powder and bonito flakes to serve.
-
Tips:
For a lighter taste, you can use salad dressing mixed with lemon juice instead of mayonnaise.
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