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)
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.
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