Ingredients
The following ingredients have 4 Servings
- 2⅔ cups all-purpose flour ((400g))
- 1 tsp salt
- 1¼ cups water ((300ml))
- 2 large eggs ((lightly beaten))
- 12 oz cabbage ((thinly sliced) (340g))
- 4 green onions ((thinly sliced at a diagonal))
- 6 oz shrimps ((peeled and deveined) (170g))
- 6 strips bacon ((cut into halves))
- 4 tbsp vegetable oil
- Okonomiyaki sauce (or thick Worcestershire sauce)
- Kewpie mayonnaise
- 2 green onions ((thinly sliced at a diagonal))
- Aonori ((finely shredded green seaweed))
- Katsuobushi ((shaved bonito flakes))
- Beni shoga ((pickled ginger strips))
Instruction
- Combine all-purpose flour and salt in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combine. Add beaten eggs.
- Mix in half of the cabbage and green onions. Add the remaining half of the cabbage and green onions and mix until just combined.
- Heat a heavy bottom pan on the stove on medium heat. When hot, add 1 tablespoon vegetable oil. Swirl to coat the pan. Scoop a quarter of the batter into the middle of the pan. Pat with spatula to form an 8 inch disk.
- Place a few shrimps and 3 halved bacon strips on the top. Press it down onto the pancake with a spatula. Allow pancake to cook and set for about 4 minutes.
- When pancake is set, carefully turn the pancake over. You may have to use two spatulas to turn the pancake. Cook for another 4 minutes or until shrimps have curled and bacon is brown and slightly crisp.
- Turn the pancake over again and continue to cook for another 2 minutes or until the bottom is golden and slightly crisp. Transfer to a plate.
- Squirt okonomiyaki sauce and mayonnaise, criss-crossing each other. Then sprinkle with green onions, aonori, and katsuoboshi. Place a small heap of beni shoga on the top.
- Serve immediately.
