QUICK OKONOMIYAKI

PREP TIME: 15 MIN.

COOK TIME: 10 MIN.

Our take on the traditional Okonomiyaki. Skip making a simple omelette and treat yourself on a real good and easy ‘cabbage pancake’.

INGREDIENTS

1 (pretty big) serving

A drizzle of Red Phoenix Wasabi mayo, Sriracha mayo and Sesame mayo!

Napa cabbage: 250g
Flour: 75g
Four thin slices of bacon
Dos Eggos
Spring onions: 4
5g dashi or half a chicken bouillon cube
Your favorite herbs! We used sesame seeds and furikake.

Let’s get started

1

Finely chop the Napa cabbage and spring onions. Set half of the spring onions aside for later use.

2

Prepare your broth with dashi or a bouillon cube and 200ml hot water. Mix the broth with the flour along with a pinch of salt and sugar. Add the Napa cabbage and half of the spring onions to this mixture. Finally, mix the eggs into the batter.

3

Heat a little oil in a frying pan (non-stick) and add half of the batter. The goal is a thick pancake about 15cm wide. Place 2 slices of bacon over the pancake. After about 5 minutes, flip the pancake. Let it cook for another 5 minutes. Lower the heat, cover the pan with a lid, and let it steam for a few more minutes.

4

Voilà, your okonomiyaki is ready. Repeat steps 3 and 4 for the second half of the batter. Serve with Red Phoenix sauces, the remaining spring onion rings, sesame seeds and furikake!