Cuatro platos rápidos en menos de 15 minutos (pt.3)

Ingredients

• 125 ml Chicken Broth (low‑sodium; can substitute with dashi stock for authentic umami)
• 1 Large Egg (size L, room temperature)
• 45 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder (chemical leavener for fluffiness)
• 0.2 tsp Salt (generous pinch; kosher or sea salt preferred)
• 125 g Green Cabbage (finely shredded; discard thick core pieces)
• 2 Scallions (Chinese green onions) (white and green parts, thinly sliced)
• 2 tbsp Pickled Vegetables (finely chopped; Japanese tsukemono or pickled ginger work well)
• 5 Bacon Strips (regular cut; can use pancetta or smoked ham)
• 2 tbsp Sunflower Oil (for pan; high smoke point)
• 2 tbsp Barbecue Sauce (Japanese okonomi sauce substitute; any sweet‑savory BBQ works)
• 2 tbsp Mayonnaise (regular; can use Japanese Kewpie for authentic flavor)
• 1 tsp Katsuobushi (Bonito Flakes) (optional garnish for extra umami)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together 125 ml chicken broth and the egg until the mixture is smooth and uniform.

   Time: PT2M

2. Add Dry Ingredients

   Sift 45 g all‑purpose flour, add 0.5 tsp baking powder and a pinch of salt, then whisk into the wet mixture until no lumps remain.

   Time: PT2M

3. Incorporate Cabbage and Add‑Ins

   Fold in the finely shredded cabbage, sliced scallions, and chopped pickled vegetables until evenly distributed.

   Time: PT3M

4. Preheat Pan and Add Oil

   Place a non‑stick skillet over medium heat, add 2 tbsp sunflower oil, and let the oil heat until it shimmers.

   Time: PT2M

   Temperature: medium heat

5. Cook First Side

   Pour the batter into the skillet, spreading it to an even 1‑cm thickness. Cook undisturbed for 5 minutes until the bottom is golden brown and set.

   Time: PT5M

   Temperature: medium heat

6. Add Bacon

   Lay the five bacon strips on top of the batter, covering the surface evenly.

   Time: PT1M

7. Flip the Okonomiyaki

   Place a flat plate over the skillet, invert the pan to transfer the pancake onto the plate, then slide it back into the skillet, bacon side down.

   Time: PT1M

8. Cook Second Side

   Cook the flipped side for another 5 minutes until golden and the bacon is crisp.

   Time: PT5M

   Temperature: medium heat

9. Sauce and Garnish

   Drizzle 2 tbsp barbecue sauce and 2 tbsp mayonnaise over the top in a criss‑cross pattern. Sprinkle 1 tsp katsuobushi (bonito flakes) which will dance with the heat.

   Time: PT1M

10. Serve

    Slide the okonomiyaki onto a serving plate, cut into quarters, and enjoy immediately while hot and crispy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g