Servings: 4
Calories: 752kcal
INGREDIENTS
- 1¼ cups all-purpose flour (187g)
- ½ tsp salt
- 1¼ cups water (300ml)
- 4 tbsp vegetable oil
- 4 tsp katsuobushi (shaved bonito flakes, crushed)
- 1 lb cabbage (thinly sliced) (450g)
- 8 strips bacon (cut into halves)
- 1 package yakisoba (17 oz/480g)
- 4 tbsp mirin (Japanese cooking rice wine)
- 1 cup okonomiyaki sauce (240ml)
- 6 oz shrimps (peeled and deveined) (170g)
- 4 large eggs
- Aonori (finely shredded green seaweed)
- 4 green onions (thinly sliced)
INSTRUCTIONS
- Combine all-purpose flour and salt in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combine.
- Preheat a large non-stick electric griddle (or large non-stick pan on the stove) on medium heat. Brush griddle with a little oil. Spread a ladle of the batter into a thin 8 inch round on one side of the griddle. Sprinkle a teaspoon of katsuobushi on the top.
- Place a handful of shredded cabbage on the pancake and 4 half slices of bacon on the cabbage. Allow pancake batter to set, about 5 minutes.
- Flip pancake over using 2 spatulas so that the bacon is now touching the griddle. Continue to cook for 4 to 5 minutes.
- In the meantime, cook a portion of yakisoba on the side (or in another pan) with 1 tablespoon mirin and 1 tablespoon okonomiyaki sauce.
- Cook 5 to 6 shrimps next the noodles. When shrimps curl and turn pink, transfer onto the fried noodles.
- Now, move the pancake onto the noodles.
- Crack an egg onto the side of the griddle and spread it out into an 8 inch round. Move the entire pancake (with noodles) onto the egg. Allow it to cook for another 1 to 2 minutes.
- Flip the completed okonomiyaki over. Drizzle or spread a generous amount of okonomiyaki sauce on the top.
- Transfer to a plate. Sprinkle with aonori (finely shredded green seaweed) and green onions.
- Serve immediately.
NUTRITION
Calories: 752kcal
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