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Mini Okonomiyaki

Today, I overheard a man at Whole Foods saying he would like to see Tom Brady on his back. And that's when I realized it was the Superbowl tomorrow ... especially after I saw a pack of Korean BBQ wings and sweet chili wings at 1/2 the price! I'm a sucker for wings and a good sale 😏.

I thought I might make mini versions of the popular Japanese savory pancake, okonomiyaki. I haven't made these in a while, but it's so simple to make and only requiring very few ingredients. It would be great for potlucks and for bringing to the Superbowl viewing party if you're into that πŸ˜—
Although you do need a few key things like Okonomiyaki or Tonkatsu sauce, Katsuobushi (bonito flakes) and sweet mayonnaise. But all these things can be found in your local Asian store!

Mini Okonomiyaki

makes 10 four inch pancakes

1 cup flour
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
2 large eggs, beaten
3/4 cup water
2 cups cabbage, finely diced
1/2 medium onion, diced
3 slices turkey bacon, sliced thinly

1 stalk green onion, chopped
kewpie mayonnaise
okonomi sauce
katsuobushi (dried bonito flakes)

  1. In a large bowl, mix flour, baking powder, salt and sugar. Add beaten 2 large eggs and 3/4 cup water and stir to make a batter that has the consistency of a thick pancake batter
  2. Chop cabbage finely and dice onion. Toss into batter and coat well
  3. Heat frying pan on low-medium heat with 1 tbsp of oil. Add a few slices of turkey bacon to the pan and scoop 1/4 cup of okonomiyaki batter on top
  4. Cover and fry until golden brown (about 2 mins) and flip to do the same on the other side
  5. Spread okonomiyaki sauce while hot and squeeze mayonnaise in a zigzag pattern, then sprinkle bonito flakes and chopped green onions for garnish
  6. Serve hot

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