Okonomiyaki (Cabbage, Bacon and Seafood Omelet)

Okonomiyaki (Cabbage, Bacon and Seafood Omelet)

  • Preparation 15 min
  • Cooking 10 min
  • Makes 2 main courses or 4 appetizers
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 114)
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

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

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.

Personal Note