Ingredients
- 1/2 C cake flour
- 1/2 t baking powder
- 1 t dashi (bonito powder)
- 5 T +1t water
- 1 egg
- 1/2 small head cabbage, cored and chopped into 1/2in pieces
- 1 T tempura bits
- 2 t veg oil
- 2 slices bacon, halved
- Garlic Shrimp
- 5 lg shrimp, shell on
- 1/3 C grated onion
- 1 t soy sauce
- 1 t sugar
- 1/4 t salt
- 1 t veg oil
- 2 cloves garlic, minced
- Garnish
- Okonomiyaki sauce or Katsu sauce
- 1 C loosely packed mesclun salad mix
- 1 C loosely packed salad greens
- Caesar salad dressing/creamy topping
- edible flowers
Preparation
Step 1
Combine flour, bp, and dashi in bowl and whisk thoroughly. Add water and whisk out lumps. Add egg, cabbage and tempura bits. Mix well
Heat oil in skillet. Pour batter into pan and spread to 3/4inch thickness. Lay bacon across top, cover and cook on high heat 2 minutes or more until bottom is golden. Flip pancake and cover again. Cook additional 2 minutes. Remove lid, reduce heat and cook until bacon is done
Garlic Shrimp:
Rinse shrimp in salt water, drain. Combine onion, soy sauce, sugar, and salt; add shrimp and rub to coat. Let marinate 20min
Heat oil in skillet. Add garlic. Cook 2 min until fragrant, add shrimp reserving marinade, and cook on both sides about a minute. Add reserved marinade and salute until shrimp are pink. Remove shrimp. Cook marinade until thick for sauce. Return shrimp to pan and simmer in sauce.
Glaze okonomiyaki with sauce. Top with mesclun, salad greens and garlic shrimp. Add creamy dressing and garnish.