Okonomiyaki

I’ve made a few savoury Japanese pancakes in my time, but this is the closest I’ve come to the okonomiyaki I’ve eaten that were actually made by Japanese people. Other attempts have generally tasted more frittata-esque, lacking the body I craved, and being just a little too eggy (not a complaint that this egg-lover often makes). I do like this one, though. And so did everyone else. A true indicator of how good a dish I make is, is whether or not the leftovers are left over the next day. Both boys in my house eradicated every last crumb of the bit I stashed away for tomorrow morning before I’d even finished my first round.

It hasn’t escaped my notice that most of my blog posts have some iteration of “it’s so quick and easy, it’s low calorie, and uses simple, wholesome ingredients”. What can I say, I have a type! And this is no different. A very generous serve of this is 450 calories, and when I say “generous”, I mean it. It’s a big slice, and it’s very filling, as it’s jam packed full of veggies. I say it serves 4, but 5 at 340 calories isn’t a stretch whatsoever.

Ingredients

200g streaky bacon

1 zucchini, coarsely grated

1 carrot, coarsely grated

1 onion, coarsely grated

1/4 green cabbage, shredded

500g cooked prawns, shelled

1 cup self raising flour

1 cup water

4 eggs

Salt and pepper, to taste

Barbecue sauce, to serve

Mayonnaise (Kewpie, preferably), to serve

Method

  1. Preheat oven to 200C.
  2. In a large oven-proof skillet, cook bacon, removing from heat before it gets crispy (it will crisp up in the oven, and nobody wants burnt bacon!). Set aside on a plate, leaving the grease in the pan.
  3. Place all the vegetables and prawns in the hot skillet, and cook over medium heat, tossing gently, for 5 minutes, until cabbage has wilted, but not coloured.
  4. Meanwhile, whisk eggs, flour and water into a smooth batter. Season well. Pour over the vegetables in the skillet, and mix very gently to distribute the veggies evenly. Cook over the medium heat for 2-3 minutes , until the base is starting to firm up.
  5. Place the bacon rashers over the top and gently press into the batter. You’re not looking to fully submerge the bacon, here.
  6. Transfer skillet to oven and bake for 15 minutes, or until set and golden. Remove from oven, drizzle with sauces and serve warm. (I’m really light on the mayo because it’s a total calorie bomb, but feel free not to be so stingy!)

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