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Suggest a better descriptionToast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono. with a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono. at a time. Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling of nori. YIELDS 4 6-INCH OKONO. -- SERVES 4.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 456 | ||
Calories from Fat: 198 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 1068.2mg | 37 % | |
Potassium 535.8mg | 14 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 41g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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