2 Serves
72 Mins
In a large mixing bowl, combine the okonomiyaki batter with the shredded cabbage and tenkasu, mixing until just combined.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
JapaneseVitamin E
1 mg / 15 mgVitamin K
122 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
240 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
383 mg / 1,250 mgPotassium
750 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
9 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the vegetable oil in a large non-stick skillet over medium heat.
Pour the batter mixture into the skillet, shaping it into a round pancake, and cook until the bottom is golden brown.
Flip the pancake carefully and cook the other side until fully set, seasoning lightly with salt and pepper.
Transfer to a serving dish, drizzle generously with okonomiyaki sauce, and garnish with pickled ginger before serving hot.
35
g95
g30
g
Japanese
Austrian