These Japanese-style pancake omelets are super delicious and easy to make.
Directions for: Okonomiyaki (Cabbage, Bacon and Seafood Omelet)
Ingredients
2 eggs
3 Tbsp (45 mL) unbleached all-purpose flour
1 tsp (5 mL) soy sauce
1 green onion, finely chopped
1 cup (250 mL) thinly sliced green cabbage
small onion, finely chopped
2 oz (55 g) salt pork or streaky bacon, cut into pieces
2 Tbsp (340 mL) canola oil
6 medium raw shrimp, peeled anc cut into 1/2-inch (1 cm) chunks
tsp (2.5 mL) dried seaweed powder or finely chopped nori
Japanese or plain mayonnaise (see note), to taste
Tonkatsu sauce, to taste
Bonito flakes, to taste
Directions
1. In a bowl, combine eggs, flour and soy sauce with a whisk until smooth. Stir in green onions. Set aside.
2. In a non-stick skillet, saut 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.
3. Clean skillet and heat with remaining oil. Pour in egg mixture and spread into a 1-cm (-inch) thick disk. Cook over medium heat for about 2 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.
4. 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.
Tips and Substitutions
Japanese mayonnaise is seasoned and slightly more liquid than the North American version. It is sold in a tube or bottle in Asian grocery stores. Bonito is a tuna fish cousin. You can find dried bonito flakes in Asian grocery stores.
Source and Credits
Recipe courtesy of RicardoCuisine.com
See more: Bacon, Eggs/Dairy, Japanese, Seafood, Shellfish, Vegetables, Vegetarian