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Okonomiyaki with Takoyaki Flour

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 100g takoyaki flour
    • 120g thinly sliced pork belly
    • 🥚 1 egg
    • 🥬 250g shredded cabbage
    • 2 tbsp tempura flakes
    • 10g pickled ginger
    • 💧 100cc water
    • 1 tbsp vegetable oil

  • Toppings

    • 2 tbsp okonomiyaki sauce
    • Mayonnaise to taste
    • Seaweed flakes to taste
    • Bonito flakes to taste

PASSOS

1

Shred the cabbage into thin slices.

2

In a bowl, beat the egg and mix in takoyaki flour and water until smooth. Add shredded cabbage, tempura flakes, and pickled ginger to create the batter.

3

Heat half of the vegetable oil in a frying pan over medium heat. Spread the oil thinly using a paper towel. Pour half of the batter into the pan and layer half of the pork belly slices on top. Cook for 5 minutes, flip, cover with a lid, and cook on low heat for another 5 minutes. Flip again, cover, and cook for 2–3 minutes. Repeat for the second pancake.

4

Serve the pancakes on a plate. Drizzle with okonomiyaki sauce and mayonnaise, then sprinkle with seaweed flakes and bonito flakes.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 35g
    Carboidratos
  • 25g
    Gorduras

💡 Dicas

You can substitute takoyaki flour with regular flour if unavailable.Adjust the toppings to suit your taste preferences.Serve immediately for the best texture and flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.