Time
Spice
Serves
30 Min + 1 Hr Rest
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
500
32g
2g
26g
20g
Ingredients
6 slices bacon
2 lbs napa cabbage
2 eggs
2 scallions
2 inches namaimo or taro root
1/2 cup all purpose flour
1/4 tsp baking powder
mayo for serving
okonomi sauce for serving
bonito flakes for servingEquipment
fine grater
vegetable peeler Preparation
Place the flour, baking powder and 1/4 tsp of salt in a bowl and mix together.
Peel the nagaimo or taro root.
Grate the namaimo/taro root into the bowl of flour. Mix, and place in the fridge for an hour to rest.
During the dough rest, finely slice the napa cabbage.
Finely slice the scallions, set aside for plating.
After the dough has rested, remove the dough from the fridge and whisk in the two eggs.
In four small poritions, add the napa cabbage. Make sure the entire portion is mixed in before adding the next.
Coat the bottom of the skillet with the sesame oil and place on medium high heat. Once the oil is hot, add the batter (you'll have enough batter to make 2-3 okonomiyakis) and cook until the bottom is crispy and releases easily when touched by a spatula.
Cut the bacon to fit the top of the okonomiyaki, and lay the bacon slices on top. Use s spatuala to flip the okonomiyaki over and reduce the heat to medium until the bacon is crispy and the pancake has cooked all the way through. Continue making okonomiyakis with any remaining batter.
Plate the okonomiyaki. Drizzle the mayo and okonomi sauce on top. Sprinkle the bonito flakes and sliced scallions on top.
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