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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Just like how you'd get it in Kobe. My friend from Kobe showed me how to make it. Ingredients:
2 1/4 cups cabbage, finely chopped |
1 cup flour |
1 egg |
1 cup water |
1 medium potato, shredded |
3 -4 green onions, finely chopped |
1 teaspoon dashi |
2 tablespoons shrimp crackers, crushed |
1 teaspoon bonito flakes |
1/4 lb squid ring |
1/2 cup kim chee |
4 ounces bacon, cut into 1 inch squares |
1 tablespoon olive oil |
bonito flakes |
mayonnaise |
chili powder |
okonomiyaki sauce |
Directions:
1. In a large bowl, combine cabbage, flour, egg, water, potato, green onions, dashi, crushed shrimp cracker and bonito flake.
2. Put olive oil in bottom of medium skillet. Heat to medium. Add 1/2 of cabbage mixture and spread out over the entire bottom of the skillet to make a kind of pancake .
3. Arrange 1/2 of the squid tube rings, 1/2 of the bacon and 1/2 of the kimchee on top of the cabbage mixture. Cook about 10 minutes until pancake starts to brown.
4. Carefully flip over the pancake and cook 5-10 more minutes.
5. Remove from heat and set on plate.
6. Repeat, making a second serving with other 1/2 of ingredients.
7. Top with any of the following: okonomiyaki sauce, mayonnaise, bonito flakes or chili powder.
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