Usuba
Japanese Okonomiyaki Pancakes
A Japanese dish with cabbage, seafood and bacon. The batter is prepared quickly and fried in a pan until golden brown. Served with spicy sauce, mayonnaise and tuna flakes. An unusual taste, simple cooking technique.
- Total
- 30 min
- Standard serving
- 87.9 g
Ingredients
Total 15- Cabbage
27.27 g - Green oniongreen · перья
1.8 g - Pickled Ginger
2.73 g≈ 1/2 slice - Seafood Assortment
9.09 g - Flour
9.09 g≈ 1 tbsp - Tempura Crumbs
2.73 g≈ 1 tsp - Starch
0.81 g≈ 1/4 tsp - Low-fat broth
14.55 ml≈ 1 tbsp - Mayonnaise
2.7 ml≈ 1/2 tsp - Okonomiyaki Sauce
2.7 ml≈ 1/2 tsp - Seaweed flakes
0.135 g - Vegetable oil
1.35 ml≈ 1/4 tsp - Smoked dried tuna
0.36 g - Egg
9 g - Bacon
3.6 g
Instructions
- 1
Step 1
Cut the cabbage into thin strips. Chop the green onions. Cut the pickled ginger into small pieces.
- 2
Step 2
Break the eggs into a bowl. Add flour, starch, and lean broth. Mix until smooth dough without lumps.
- 3
Step 3
Add cabbage, green onions, pickled ginger, seafood, and tempura crumbs to the batter. Mix carefully.
- 4
Step 4
Cut the bacon into strips. Fry it in a pan until crispy, then place it on a plate.
- 5
Step 5
On the same skillet with the remaining fat, place some of the dough, forming a pancake about 1 cm thick. Fry over medium heat.
- 6
Step 6
When the bottom side turns golden, carefully flip the pancake. Fry the second side until cooked through.
- 7
Step 7
Place the finished pancake on a plate. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
- 8
Step 8
Sprinkle with seaweed flakes and dried tuna shavings. Top with pieces of fried bacon.
- 9
Step 9
Serve okonomiyaki while hot. Repeat the process with the remaining batter.
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