Okonomiyaki is a thick and tasty Japanese pancake. Before I tasted it, I thought the mix of ingredients was a little strange, but it tastes lovely. You can get the ingredients in Asian stores. The recipe is suitable for 3-4 people.
1 pk sliced bacon
200 g of water
200 g mel
3 egg yolks
3 egg whites, stiffly beaten
1/2 hodekål, finstrimlet
1 spring onion
1 packet of Argentine shrimp, each shrimp divided into 3
2.5 dl bench (tempurascraps)
1 tablespoon sesame seeds
Mix all the ingredients well, it is easiest to mix water and flour first and the cabbage all the way to the end. Place the bacon slices in the bottom of the frying pan, pour over the pancake batter and fry on a fairly high heat. Turn the whole pancake over when the bacon is nicely browned and done (use a lid or large dish). Turn down the temperature and put on lids to ensure that okonomiyaki is cooked through. Serve on a platter, but the bacon slices up.
40 g ketchup
40 g worchestershiresaus
6 g of honey
1 tbsp soy sauce
Mix all the ingredients for the sauce together.
1 tube Japanese mayonnaise
Dried green seagrass in small pieces
Spread okonomiyaki sauce all over the top of okonomiyaki and make strips with mayonnaise over. Top it with dried, green seagrass in strips and katsuobushi
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