Okinomiyaki
Mar 16, 2016
Okinomiyaki
These Japanese-style pancakes are loaded with cabbage, green onions and bacon for a delicious savory treat. Okinomiyaki translates to “grill as you like it,” so add whatever you like to the batter and garnish with your favourite toppings.
Ingredients
- 3 cups Cabbage finely shredded, BC Fresh or other
- 1/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Low Sodium Chicken Broth or water
- 4 Eggs
- 2 Green Onions finely chopped
- 4 slices Bacon cooked and crumbled
- 2 tbsp Pickled Ginger chopped
- 2 tbsp sesame seeds
- 1/4 cup Canola Oil for cooking
- 1/3 cup Hoisin Sauce
- 2 tbsp Sriracha Hot Sauce
Instructions
- In large bowl, stir flour with salt. In separate bowl, whisk broth with eggs; whisk into flour mixture. Fold in cabbage, green onions, bacon, ginger and sesame seeds.
- In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; add two ½ cup (125 mL) portions of batter to skillet, pressing down gently with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned. Flip over; cook for 5 or 6 minutes or until cooked through. Repeat with remaining batter, adding more oil to skillet as needed.
- Serve with hoisin sauce and hot sauce.
Notes
You can also top with bean sprouts, dried bonito flakes, Japanese-style mayonnaise and/or Worcestershire sauce.
Recipe submitted by Half Your Plate Industry Partner BCFresh
Nutrition
Serving: 168gCalories: 370kcalCarbohydrates: 33gProtein: 11gFat: 21gSaturated Fat: 4gCholesterol: 120mgSodium: 570mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 20.6mgCalcium: 80mgIron: 2.7mg
Tried this recipe?Let us know how it was!
