Okonomiyaki (Cabbage, Bacon and Seafood Omelet)
<i>Okonomiyaki</i> (Cabbage, Bacon and Seafood Omelet)
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  • 2 eggs
  • 3 tablespoons (45 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) soy sauce
  • 1 green onion, finely chopped
  • 1 cup (250 ml) thinly sliced green cabbage
  • ½ small onion, finely chopped
  • 2 oz (55 g) salt pork or streaky bacon, cut into pieces
  • 2 tablespoons (30 ml) canola oil
  • 6 raw medium shrimp, peeled and cut into 1/2-inch (1-cm) chunks
  • 1/2 teaspoon (2.5 ml) dried seaweed powder or finely chopped nori
  • Japanese or plain mayonnaise (see note), to taste
  • Tonkatsu sauce, to taste (see recipe)
  • Bonito flakes, to taste (see note)
  • Preparation
  • In a bowl, combine eggs, flour and soy sauce with a whisk until smooth. Stir in green onions. Set aside.
  • In a non-stick skillet, sauté cabbage, onion and bacon over medium heat in half the oil until cabbage becomes translucent, about 5 minutes. Add shrimp and cook for 1 minute. Add to egg mixture and stir well.
  • Clean skillet and heat with remaining oil. Pour in egg mixture and spread into a 1-cm (½-inch) thick disk. Cook over medium heat for about 2 ½ minutes or until omelet is golden brown. Turn and cook for about 1 minute or until cooked in the centre. Place on a board and cut into squares or wedges.
  • Serve immediately sprinkled with dried seaweed. Garnish with a dash of mayonnaise and tonkatsu sauce. Sprinkle with bonito. On a hot omelet, bonito flakes wriggle.
  • Description
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