CookPal AI
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Oyster Okonomiyaki

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Seafood

    • 🦪 200g oysters (shucked)

  • Vegetables

    • 🥬 1/4 cabbage (300g), shredded

  • Other

    • 4 tbsp tempura flakes
    • 1 packet (4g) bonito flakes
    • 2 tbsp salad oil

  • Batter

    • 🥚 2 eggs
    • 150g all-purpose flour
    • 🧂 1/4 tsp salt
    • 1/3 tsp Japanese dashi powder
    • 💧 150ml water

  • Toppings

    • 4 tbsp okonomiyaki sauce
    • Aonori (seaweed flakes), to taste
    • Pickled ginger, to taste

ÉTAPES

1

Shred the cabbage into thin slices.

2

Wash the oysters in water, changing the water 2–3 times, and pat dry with kitchen paper.

3

In a bowl, beat the eggs and mix with the remaining batter ingredients (flour, salt, dashi powder, and water).

4

Heat 1 tbsp of salad oil in a frying pan over medium heat. Pour 1/4 of the batter into the pan and spread it out evenly.

5

Layer half the cabbage, tempura flakes, and bonito flakes on top of the batter. Add half the oysters around the edges and cook until the oysters are done, flipping occasionally.

6

Pour another 1/4 of the batter over the cooked ingredients and cook for 2–3 minutes until golden brown. Flip and cover with a lid, cooking on low heat for 3–4 minutes until the batter is fully cooked. Repeat for the second pancake.

7

Plate the pancakes, top with remaining oysters, spread okonomiyaki sauce, sprinkle aonori, and garnish with pickled ginger.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh oysters for the best flavor.Adjust the toppings to your preference, such as adding mayonnaise or extra aonori.Serve hot for the best texture and taste.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.