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 (see recipe); Bonito flakes, to taste (see note)

Okonomiyaki (Cabbage, Bacon and Seafood Omelet)

Preparation

15 MIN

Cooking

10 MIN

Makes

2 main courses or 4 appetizers

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.