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Name: Okonomiyaki
Total time: 40 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 400 g white cabbage; 150 g all-purpose flour; 4 eggs; 150 ml dashi stock; 80 g grated nagaimo; 4 green onions; 200 g thinly sliced pork belly; 2 tbsp vegetable oil; 4 tbsp okonomiyaki sauce; 4 tbsp Japanese mayonnaise; 2 tsp aonori seaweed flakes; 8 g katsuobushi

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Japan40 minServes 4之前做过

Okonomiyaki

お好み焼き · Okonomiyaki

食材12

white cabbage400 g
all-purpose flour150 g
eggs4
dashi stock150 ml
grated nagaimo80 g
green onions4
thinly sliced pork belly200 g
vegetable oil2 tbsp
okonomiyaki sauce4 tbsp
Japanese mayonnaise4 tbsp
aonori seaweed flakes2 tsp
katsuobushi8 g

蔬菜谷物奶蛋其他肉类香料与酱料海鲜

做法

Shred the cabbage finely and slice the green onions. Grate the nagaimo.
Whisk the flour, eggs, dashi, and grated nagaimo into a smooth batter, then fold in the cabbage and green onions.
Heat a little oil in a skillet over medium heat. Spread a quarter of the batter into a round about 2 cm thick and lay pork belly slices on top.
Cook for about 5 minutes until the underside is set and golden, then flip and cook another 5 minutes until cooked through.
Repeat with the remaining batter. Brush each pancake with okonomiyaki sauce and drizzle with mayonnaise.
Finish with aonori and katsuobushi and serve immediately.