Japanese Okonomiyaki

Japanese Okonomiyaki

shared by Jennifer

Details:

    PT10M
  • Prep Time: 10 Minutes
  • PT45M
  • Cook Time: 45 Minutes
  • PT55M
  • Total Time: 55 Minutes
  • Difficulty: Novice
  • Serves: 4 people
  • Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a medium bowl. Whisk eggs with water in a large bowl. Whisk in flour mixture until j

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 6 eggs
  • 2 tbsp water
  • 1 14oz pkg coleslaw mix
  • 5 slices bacon
  • 3 tbsp ketchup
  • 1 tbsp Worchestershire sauce
  • 1 tsp low-sodium soy sauce
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice


Directions:

  1. Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a medium bowl. Whisk eggs with water in a large bowl.
  2. Whisk in flour mixture until just combined, then stir in coleslaw.
  3. Heat a 12-in. oven-safe frying pan over medium. Spray bottom and sides of pan with oil.
  4. Lay bacon strips in the pan and cook until bottom is just crisp, 1 to 2 min. Flip bacon, then pour batter overtop. Smooth top. Cook for 2 min, then transfer to oven.
  5. Bake in centre of oven until sides are golden and batter is set, 28 to 30 min. Run a spatula around the edges to loosen. Flip onto a plate, bacon-side up. Cut into 8 wedges.
  6. Stir ketchup with Worcestershire and soy sauce in a small bowl until combined. In another small bowl, stir mayo with lemon juice. Serve both sauces with pancake wedges.