Okonomiyaki (Cabbage, Bacon and Seafood Omelet)
Okonomiyaki (Cabbage, Bacon and Seafood Omelet)
Ingredients
- 2 eggs
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) soy sauce
- 1 green onion, finely chopped
- 1 cup (250 ml) thinly sliced green cabbage
- ½ small onion, finely chopped
- 2 oz (55 g) salt pork or streaky bacon, cut into pieces
- 2 tablespoons (30 ml) canola oil
- 6 raw medium shrimp, peeled and cut into 1/2-inch (1-cm) chunks
- 1/2 teaspoon (2.5 ml) dried seaweed powder or finely chopped nori
- Japanese or plain mayonnaise (see note), to taste
- Tonkatsu sauce, to taste
- Bonito flakes, to taste (see note)
Instructions
- In a bowl, combine eggs, flour and soy sauce with a whisk until smooth. Stir in green onions. Set aside.
- In a non-stick skillet, sauté cabbage, onion and bacon over medium heat in half the oil until cabbage becomes translucent, about 5 minutes. Add shrimp and cook for 1 minute. Add to egg mixture and stir well.
- Clean skillet and heat with remaining oil. Pour in egg mixture and spread into a 1-cm (½-inch) thick disk. Cook over medium heat for about 2 ½ minutes or until omelet is golden brown. Turn and cook for about 1 minute or until cooked in the centre. Place on a board and cut into squares or wedges.
- Serve immediately sprinkled with dried seaweed. Garnish with a dash of mayonnaise and tonkatsu sauce. Sprinkle with bonito. On a hot omelet, bonito flakes wriggle.
Okonomiyaki (Cabbage, Bacon and Seafood Omelet)