Okonomiyaki
| Pork belly 60 grams | Cabbage shreds 100 grams |
| Shrimp 6 | Onion Half |
| flour 80g | Water 80ml |
| Salt 2 grams | Black pepper 1g |
| Eggs 1 | Bonito flakes |
| Seaweed powder | Barbecue Sauce (Seafood Sauce) |
| Salad Dressing | Ketchup |
Step 1
Cut the pork belly into thin slices, sprinkle a little salt and black pepper on both sides, and marinate for later use. Once the meat is frozen, it will be easy to slice into thin slices.
Step 2
Cut the cabbage into thin strips, mince the onion, roast and grind the seaweed slices into powder, cut the shrimp into sections, and cut the bonito flakes also called bonito flakes.
Steps3
Mix flour and water 1:1 and add a little salt and chicken essence to taste. Use less salt because there will be salt in the sauce later.
Step 4
Add shredded cabbage, minced onions and shrimp into the batter and mix well. It would also be better if you add a spoonful of Japanese mirin.
Step 5
Brush a non-stick pan with olive oil and lightly fry the pork belly slices on both sides.
Step 6
Add cabbage batter and flatten into a round cake shape. Cover and sauté over low heat for about 10 minutes.
Step 7
When it can slide freely in the pan, quickly flip it over. Fry for another 8 minutes and it's almost done.
Step 8
Put a little oil in the pan, break in an egg, poke the yolk, and fry into an omelette for about 2 minutes.
Step 9
Place the topping directly on the egg pancake and rotate the pan to heat evenly.
Step 10
Then flip over and smear with barbecue sauce and salad dressing. The sauce should be spread evenly.
Step 11
Finally, sprinkle with bonito flakes and seaweed powder, garnish with chopped green onions and tomato sauce. Okonomiyaki cooking tipsIt is very simple to make, but has a unique flavor.
