80ml dashi, or 80ml water with 1 tsp. mushroom stock powder
2 large eggs
¼ cup Panko (japanese breadcrumbs)
Toppings
Okonomi Sauce
Kewpie Mayonnaise
Spring Onion
Bonito Flakes
Instructions
Batter
Mix in all the batter ingredients and whisk together. Set in the fridge while you prepare the other vegetables.
Remove core from cabbage, stack the leaves and dice it.
Add cabbage, carrot and squid into the batter and mix well.
Cook
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.
Remove the cover, flip the okonomiyaki. Cook the same (about 3-5 minutes on the the other side) or until it's browned.
Flip over again and this time, cook without the lid on just to give it some crispiness.
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/
3.3.3070
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