- Prep Time:
- 10 min
- Cook Time:
- 10 min
- ¾ cup ( 175 mL ) all-purpose flour
- ½ tsp ( 2.5 mL ) salt
- ½ cup ( 125 mL ) chicken stock or water
- 4 eggs
- 3 cups ( 750 mL ) finely shredded cabbage
- 2 green onions, finely chopped
- 4 slices bacon, cooked and crumbled
- ¼ cup ( 60 mL ) canola oil
- 2 cups ( 500 mL ) bean sprouts
- 1 green onion, finely sliced diagonally
- 2 cups ( 500 mL ) dried bonito flakes
- 3 tbsp ( 45 mL ) pickled ginger
- 3 tbsp ( 45 mL ) toasted sesame seeds
- 3 tbsp ( 45 mL ) soy sauce
- 1 tbsp ( 15 mL ) Worcestershire sauce
- 1 tbsp ( 15 mL ) Asian-style hot sauce
Stir flour with salt in large bowl. In another bowl, whisk stock with eggs; whisk into flour mixture. Fold in cabbage, onions and bacon.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; pour ½ cup (125 mL) of the batter into the pan, gently pressing down with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned; flip over and cook for another 3 to 4 minutes. Repeat with remaining batter, adding more oil as necessary.
Toppings: Serve with sprouts, green onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce and hot sauce.
Makes: 6 pancakes.
Tips: If you can find okonomiyaki sauce, serve as a topping, as well, it’s similar in flavour to Worcestershire sauce, so it makes a good substitute.
You can substitute the chicken broth with low-sodium chicken broth, if desired.