Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 people

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.
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
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