Perfect for a diner using seasonal products: the okonomiyaki! It is a Japanese dish, a kind of salty pancake that will help you keep loving cabbage… because during winter, you don’t have such a wide range of vegetables choice… cabbage, cabbage and cabbage again! In my case, it was also an opportunity to test my new two holes mayonnaise dispenser and the dried bonito flakes I purchased in Japan.
Western style okonomiyaki* (2 pancakes +-20 cm diameter)
- 8 bacon slices
- 200g pointed head cabbage (but it also works with Chinese cabbage or kale)
- 4 spring onions
- 10-15 peeled raw prawns
- 140gr flour
- 150ml water
- 4 eggs
- 1/2 tbsp salt
- pitbull sauce (failing to have the true sauce ‘okonomiyaki)
- dried bonito flakes
- Remove the small pieces of bones from the bacon slices (if present) and cut them in half.
- Slice thinly the cabbage and spring onions. Cut the shrimp into small sections.
- Beat the eggs with the flour, water and salt.
- Add the sliced cabbage, onions and shrimps. Mix well.
- Heat some oil in a pan. Pour this batter to cover the bottom of the pan.
- Place some slices of bacon on top and cover with a thin layer of batter. Cook for 3 minutes on medium heat, flip the okonomiyaki and cook another 3 minutes.
- Serve hot on a large plate, brush with pitbull okonomiyaki sauce, realize (very artistically) mayonnaise lines and finish with dried bonito flakes.