OKONOMIYAKI ("AS YOU LIKE IT") PANCAKES WITH BONITO FLAKES
This Japanese version of a savory pancake is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage gives the pancake its soft texture and subtly sweet flavor.
Provided by Sonoko Sakai
Categories Pancake Dinner Breakfast Cabbage Green Onion/Scallion Bell Pepper Tree Nut Free
Yield 8 pancakes
Number Of Ingredients 14
Steps:
- Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender-about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.
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