Empty My Fridge
Shrimp and Cheese Okonomiyaki
Ingredientes
- Cabbage¼
- Scallion3
- Benishoga2 colheres de sopa
- Shrimp3 oz
- Mozzarella cheese¼ xícara
- Oil1 colher de sopa
- Flour1 xícara
- Dashi · powder1 colher de chá
- Egg1
- Salt¼ colher de chá
- Molho shoyu¼ colher de chá
- Okonomiyaki Sauce
- Japanese mayonnaise
- Aonori
- Bonito flake
Modo de preparo
- Finely chop the cabbage, green onions and pickled red ginger. Devein the shrimp and set aside.
- Whisk the flour, water and dashi powder in a big bowl until smooth. Beat in the egg, then season with the salt and soy sauce. Mix in the chopped cabbage, onion and ginger.
- Heat half the oil in a skillet. Spread a quarter of the batter into an 8-inch circle, scatter half the shrimp and cheese over it, then cover with another quarter of the batter.
- Cook over medium heat about 5-7 minutes until the bottom is golden brown. Flip and cook the other side about 5-7 minutes.
- Repeat with the remaining oil, batter, shrimp and cheese to make a second pancake.
- Spread okonomiyaki sauce and mayonnaise over each pancake, then top with aonori and katsuobushi. Serve hot.
Resumido do vídeo de Japanese Cooking 101. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.