Informations supplémentaires
35 min.
|
616 kcal
|
easy
|
|
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