No Knife Needed! Cost-saving Bean Sprout Okonomiyaki - Recipe Video
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Cook time
20 minutes
Ingredients 1 pieces
- Bean sprouts1 package(s)
- 生地
- Eggs1
- Starch50 g
- Japanese style granulated soup stock1 tsp
- Salt and pepper mixa pinch
- Cake flour (Pastry flour)30 g
- Salad oil1 tbsp
- トッピング
- Thickened Japanese worcestershire sauce1 tbsp
- Japanese Mayonnaise1 tsp
- Dried green seaweed flakes (Aonori)1/2 tsp
- bonito flakes1 g
- Young green onion (Konegi)10 g
- Soft-boiled egg (onsen tamago)1
How to make
- 1. Put the bean sprouts in a heat-resistant container, break them by hands, cover it loosely with plastic wrap, and heat in a microwave at 600W for 3 minutes, then rest it for a while to cool it down.
- 2. Add the ingredients for the dough and mix well.
- 3. Add cooking oil to a pan over medium heat, add Step 2, and cook for 2 minutes on each side, then once it's cooked through, remove from heat.
- 4. Arrange on a plate, spread the thickened Japanese Worcestershire sauce, add mayonnaise, top with the rest of the toppings, and it's ready.
Tips for cooking
Please adjust the seasoning to your taste. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. We used a pan with a diameter of 8-inch. The thickness of the okonomiyaki will vary depending on the size of your pan. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.