Serves: 3
  • ½ head cabbage with core removed, finely diced
  • ½ carrot, diced
  • 1 tube squid, cleaned and cut to slices.
  • Oil
  • 4 slices bacon, cut to 3 per strip
Okonomiyaki Batter
  • 60g all purpose flour
  • pinch of salt and white pepper
  • pinch of sugar
  • 80ml dashi, or 80ml water with 1 tsp. mushroom stock powder
  • 2 large eggs
  • ¼ cup Panko (japanese breadcrumbs)
  • Okonomi Sauce
  • Kewpie Mayonnaise
  • Spring Onion
  • Bonito Flakes
  1. Mix in all the batter ingredients and whisk together. Set in the fridge while you prepare the other vegetables.
  2. Remove core from cabbage, stack the leaves and dice it.
  3. Add cabbage, carrot and squid into the batter and mix well.
  1. Heat pan with a little oil on medium heat. Use a ladle to scoop the batter onto the pan. Lay 3 cut slices of bacon on top. Cover with a lid and let it cook for 3 minutes.
  2. Remove the cover, flip the okonomiyaki. Cook the same (about 3-5 minutes on the the other side) or until it's browned.
  3. Flip over again and this time, cook without the lid on just to give it some crispiness.
  4. Remove from pan, and on to a plate. Squeeze some okonomi sauce, then some mayonnaise. Scatter bonito flakes and spring onion on top. Serve hot.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/okonomiyaki/

Bad Behavior has blocked 770 access attempts in the last 7 days.