Cabbage and shrimp okonomiyaki
Adding yam gives it a fluffy texture and makes it delicious
How to make it
1
Shred the cabbage, cut the shrimp into bite-sized pieces, and grate the yam. Add the egg, flour, bonito stock, yam, shrimp, cabbage, and fried tempura bits to a bowl and mix well
2
Heat salad oil in a frying pan, pour in (1), cover and steam
3
Cook for about 4 minutes, then flip it over, cover it, and cook the other side. Once cooked through, transfer it to a plate, pour the mixed ingredients (A) over it, and sprinkle with green laver to finish
1 piece of material
-
- cabbage
- 30g
-
- Peeled shrimp raw
- 100g
-
- yam
- 50g
-
- egg
- 1 piece
-
- cake flour
- 50g
-
- Bonito stock
- 50cc
-
- Fried tempura bits
- 10g
-
- salad oil
- 1 tablespoon
-
[A]
- Worcestershire sauce
- 1 tablespoon
-
- ketchup
- 1 tablespoon
-
- Happo Mibijin (soy sauce and mirin can be substituted)
- 1 tablespoon
-
- For finishing with green laver
- Appropriate amount
[PR]
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