Tuesday, August 18, 2020

flourless okonomiyaki

This was actually supposed to be a huge flourless takoyaki, but I didn't read the recipe and assumed it was okonomiyaki.

Super easy and tasty...my kind of cooking these days.

Serves 4: adapted from 3 minute cooking

300 grams chinese yam, weighed, rinsed, peeled and grated

1 cup dashi (liquid)

4 eggs

200 grams pork belly

100 grams julienned cabbage

shaved bonito

aonori

okonomiyaki sauce

mayo

Mix the grated yam, eggs and dashi.

Add the cabbage 

In a heated non-stick pan, add the cabbage mix

Cook for 5 minutes on medium heat

Before flipping over, add pork belly

Cook for another 5 minutes

Top with okonomiyaki sauce, bonito, aonori & mayo

NOTES: delicious! more like a fluffy omelette but perfect if you cannot have flour or are cutting back on flour.

Will try with boiled tako (octopus) to make this like takoyaki next time.

3 comments:

  1. I buy the flour mix at Don Q. and make it all the time now. I've watched so many vids of how to make it. It is so quick and easy except I prefer to overcook the 'pancake' becuz raw flour doesn't taste so good. I will use dashi instead of the water, the only thing is that the pork ends up tasting so bland, I drown it in the sauce (which I LOVE and use on steak too) -N

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  2. N, we usually add kim chee to our okonomiyaki when we eat it, so we don't have to use too much sauce :)

    Thanks Kirk :)

    Take care you two.
    Kat

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