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Japanese Okonomiyaki

 

Here's another fantastic recipe from @cheapbutdelicious (Instagram) using our Sriracha...

(Serves 2)

Prep time: 10 mins

Cooking time: 15 mins

Okonomiyaki Sauce
1 tbsp. tomato puree
1 tbsp. Sauce Shop Sriracha
3 dashes light soy sauce
1 dash fish sauce
1 tsp. caster sugar

Pancake mix
200g plain flour
3 eggs
3 spring onions, finely chopped
80g green cabbage, finely shredded
1tsp. bonito rice seasoning
150 ml water
1 tbsp. vegetable oil
2 nori seaweed squares, shredded
Mayonnaise
1 tsp. crushed sesame seeds
1 tsp. Japanese rice seasoning
4 rashers smoked bacon

Cucumber salad
½ cucumber, grated and water squeezed out
Sprinkle of caster sugar, salt and pepper
1 tsp. rice wine vinegar


1. Put all of the sauce ingredients into a pan and heat slowly. If the sauce is too spicy then add a tsp. of cream cheese to cool it


2. Take a large bowl and add the flour, eggs, cabbage, spring onions, bonito seasoning and gradually add the water. Mix well with a wooden spoon; you will think the mixture is too heavy but eventually the vegetables will be coated in the pancake mix


3. Put a non-stick frying pan or wide wok on a medium heat and add the vegetable oil


4. Add the pancake mix and mould it into a round shape. Leave for 6 minutes


5. Take the sauce off the heat and give it a stir


6. Cook the pancake for between 6-8 minutes. You are waiting for it to be golden brown and easy to turn


7. Meanwhile grate the cucumber and squeeze out any excess water, mix with the rice wine vinegar, sugar, salt and pepper and place in a bowl


8. Flip the pancake and top with the bacon, using 2 palate knives or a fish slice turn the pancake back over and cook for a further 6 minutes


9. When the bacon is cooked to your liking carefully place the pancake onto a board


10. Top the pancake with the okonomiyaki sauce, the seaweed squares, sesame seeds and rice seasoning. Dress with mayonnaise.

 

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