Goodfood Travels: Japan's Bacon Okonomiyaki
with Scallions & Furikake Mayo
Cooking time
30 minutes
Servings
2/4
Calories
1030 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Japan, where okonomiyaki means savoury pancakes (here with sweet potato and cabbage). It’s as much about the texture as it is about the toppings.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 150g Coleslaw mix
- 2 Scallions
- 450g Sweet potatoes
- 90ml Mayonnaise
- 120g All-purpose flour
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs • Sesame • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Peeler
Grater
Total Fat
61 g
Saturated Fat
12 g
Sodium
940 mg
Total Carb
99 g
Sugars
15 g
Protein
20 g
Fibre
11 g
Preparation
Mise en place
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Peel and grate the sweet potatoes.
- Cut the bacon slices crosswise into thirds.
Prepare the batter
- In a medium bowl, combine 1 egg, ⅓ cup water (double both for 4 portions), the flour and S&P.
- Add the sweet potatoes, coleslaw mix, white bottoms of the scallions and ½ the mild furikake; gently fold until combined.
Prepare & cook the okonomiyaki
- Working in batches if necessary, spoon the batter to form 4 round pancakes (double for 4 portions) about ¾ inch thick.
- In a large pan, heat a thin layer of oil on medium.
- Add the pancakes and top with the bacon slices, pressing lightly.
- Cook, 3 to 4 min. per side, until golden.
Make the furikake mayo
- In a second small bowl, combine the mayo, 1 tbsp water (double for 4 portions) and the remaining mild furikake.
Plate your dish
- Divide the okonomiyaki between your plates.
- Garnish with the green tops of the scallions.
- Serve the furikake mayo on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
