Exquisite and fulfilling, okonomiyaki or Japanese flapjacks are a straightforward, economical supper with only a couple of fixings. Parsimonious can in any case be marvelous, as I'm giving you this week.
Okonomiyaki are Japanese flavorful hotcakes, once in a while alluded to as Japanese pizza. The name originates from the word okonomi, signifying "what you like" or "what you need", and yaki signifying "flame broiled" or "cooked".
Customarily they may incorporate a blend of prawns, octopus, squid, chicken, pork, noodles, cheddar or vegetables. The one consistent is cabbage, and a lot of amazing fixings including katsuobushi (bonito chips) which move in the hot steam. I utilize fresh shallots rather for a veg elective.
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INGREDIENTS
- Cabbage - about 1/8 of a small cabbage or two good handfuls finely sliced
- 1 spring onion, white part thinly sliced (reserve the green part for garnish)
- 1 free range egg
- 1/2 tsp soy sauce
- 1/2 cup flour
- 1/2 cup water
- Oil for frying
- To serve, your choice of:
- BBQ sauce
- Kewpie mayonnaise
- Sriracha
- Kecap manis
- Spring onion greens, finely sliced
- Crispy shallots
- Nori, finely sliced/shredded
INSTRUCTIONS
- Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.
- Heat a frypan over a low to medium heat and add a splash of oil for frying.
- Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - it's thick and you don't want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. It's not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.
- Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
- Top with your choice of condiments, slice into wedges and enjoy!
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