Name: Okonomiyaki (Cabbage, Bacon and Seafood Omelet)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 main courses or 4 appetizers
Ingredients: 2 eggs; 3 tablespoons (45 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) soy sauce; 1 green onion, finely chopped; 1 cup (250 ml) thinly sliced green cabbage; ½ small onion, finely chopped; 2 oz (55 g) salt pork or streaky bacon, cut into pieces; 2 tablespoons (30 ml) canola oil; 6 raw medium shrimp, peeled and cut into 1/2-inch (1-cm) chunks; 1/2 teaspoon (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 (see note)

Ingredients

2 eggs
3 tablespoons (45 ml) unbleached all-purpose flour
1 teaspoon (5 ml) soy sauce
1 green onion, finely chopped
1 cup (250 ml) thinly sliced green cabbage
½ small onion, finely chopped
2 oz (55 g) salt pork or streaky bacon, cut into pieces
2 tablespoons (30 ml) canola oil
6 raw medium shrimp, peeled and cut into 1/2-inch (1-cm) chunks
1/2 teaspoon (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 (see note)

Preparation

In a bowl, combine eggs, flour and soy sauce with a whisk until smooth. Stir in green onions. Set aside.
In a non-stick skillet, sauté 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.
Clean skillet and heat with remaining oil. Pour in egg mixture and spread into a 1-cm (½-inch) thick disk. Cook over medium heat for about 2 ½ 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.
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.

Note from Ricardo

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.

Okonomiyaki (Cabbage, Bacon and Seafood Omelet)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note