Ingredients
- 1/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Low Sodium Chicken Broth or water
- 4 Eggs
- 3 cups Cabbage finely shredded, BC Fresh or other
- 2 Green Onions finely chopped
- 4 slices Bacon cooked and crumbled
- 2 tbsp Pickled Ginger chopped
- 2 tbsp Sesame seeds
- 1/4 cup Canola Oil for cooking
- 1/3 cup Hoisin Sauce
- 2 tbsp Sriracha Hot Sauce
Instructions
- In large bowl, stir flour with salt. In separate bowl, whisk broth with eggs; whisk into flour mixture. Fold in cabbage, green onions, bacon, ginger and sesame seeds.
- In large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; add two ½ cup (125 mL) portions of batter to skillet, pressing down gently with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned. Flip over; cook for 5 or 6 minutes or until cooked through. Repeat with remaining batter, adding more oil to skillet as needed.
- Serve with hoisin sauce and hot sauce.
Estimated Cost Per Serving:
Nutrition Facts
Okinomiyaki
Per
168 g
Calories
370
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Carbohydrates
33
g
11
%
Fibre
2
g
8
%
Sugars
6
g
7
%
Protein
11
g
22
%
Cholesterol
120
mg
40
%
Sodium
570
mg
25
%
Vitamin A
200
IU
4
%
Vitamin C
20.6
mg
25
%
Calcium
80
mg
8
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
To lower saturated fat: use light bacon.
You can also top with bean sprouts, dried bonito flakes, Japanese-style mayonnaise and/or Worcestershire sauce.
Recipe submitted by Half Your Plate Industry Partner BCFresh
