Japanese Okonomiyaki
Savoury cabbage pancake that hides all sorts of leftovers.
Ingredients
- 3 cup cabbage
- 1 cup flour
- 2 piece egg
- 0.5 cup cooked bacon
Instructions
- 1
Mix flour, egg and stock into a batter.
- 2
Fold in shredded cabbage and chopped leftovers.
- 3
Fry as thick pancakes, 4 minutes each side.
- 4
Drizzle with sauce and mayo.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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