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Honō Izakaya’s Okonomiyaki

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Honō Izakaya's Okonomiyaki

with mushrooms, mayonnaise, red ginger and oko sauce

Informations supplémentaires
35 min. | 616 kcal | easy | Favorite | Printable version
1. Prepare the ingredients In a bowl, mix the flour mixture with a pinch of salt, sugar and the baking powder. In another bowl, whisk the eggs with 200 2P | 300 3Pml of water. Make a well in the bowl with the dry ingredients. Add the egg mixture and mix well with a whisk. This is your oko paste.
2. Setup Thinly slice the mushrooms into pieces and the green onion. Grate the cabbage. Chop the nori sheet.
3. Cook the mushrooms Heat a drizzle of oil in a large pan on medium high. Add the mushrooms and cook 4-6 minutes until browned. Remove from the pan and put in a bowl with the oko paste and the cabbage. Mix and season with salt and pepper.
4. Cook the okonomiyaki Add a drizzle of oil to the pan if needed. Add the cabbage mixture to the skillet and cook covered over medium heat 3 minutes until the bottom is cooked through and lightly browned. Turn with 2 spatulas and continue cooking uncovered 14-16 minutes over medium low heat. The oko is cooked when the center bounces slightly on touch.
5. Plate your dish Cut the okonomiyaki into triangles and serve on a plate. Garnish with the mayonnaise, sauce mixture, green onion, nori, red ginger and bonito flakes. Bon appétit!
165gSpice Mix (all-purpose flour,rice flour)
3unitFresh egg
5gBaking Powder
80gKing Oyster Mushrooms
4unitGreen Onion(s)
60mlMayonnaise
100gSliced green cabbage
200mlSauce Mix (,,,)
4gBonito flakes
2unitNori Sheet(s)
20gPickled Ginger
What you need pan, bowls, spatula, whisk
616 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 31g
48%
cholesterol 300mg
100%
fiber 3g
12%
protein 20g
saturated 6g
30%
sodium 2094mg
87%
sugar 10g
trans 0g