Smoky Okonomiyaki
A twist on the classic Japanese okonomiyaki, adding smoky flavors from bacon and dried seaweed.
Ingredients
- ●1 head Lettucefor garnish
- ●2 sheets Dried Seaweedfor added smokiness
- ●1/2 cup Japanese Okonomiyaki Saucestore-bought or homemade
- ●1 cup Okonomiyaki Flouror all-purpose flour
- ●4 slices Smoked Baconcrumbled
- ●1/2 cup Waterto create batter
- ●2 tbsp Soy Sauceoptional
- ●1/4 cup Scallionschopped, for garnish
Instructions
- 1
1. In a large bowl, whisk together okonomiyaki flour, water, and a pinch of salt to create a smooth batter.
- 2
2. Add soy sauce, if using, to the batter and whisk to combine.
- 3
3. In a non-stick pan or okonomiyaki pan, cook the crumbled bacon over medium heat until crispy.
- 4
4. Remove cooked bacon from the pan and set aside.
- 5
5. Add the dried seaweed to the pan and cook for 1-2 minutes, until fragrant.
- 6
6. Add the okonomiyaki batter to the pan and cook for 1-2 minutes, until the bottom is set.
- 7
7. Transfer the pan to the oven and cook at 375°F (190°C) for 5-7 minutes, until the top is set and the edges are crispy.
- 8
8. Remove the pan from the oven and top the okonomiyaki with crumbled bacon, chopped scallions, and okonomiyaki sauce.
- 9
9. Cook for an additional 1-2 minutes, until the sauce is heated through.
- 10
10. Garnish with lettuce and serve immediately.