Baked Okonomiyaki

Baked Okonomiyaki is a savory Japanese pancake packed with nutritious ingredients that can be customized to your liking. This high-protein version is baked to perfection, making it a healthier alternative while retaining the delicious flavors of traditional okonomiyaki.

Ingredients

• all-purpose flour - 100 grams
• water - 150 ml
• egg - 2 large
• cabbage - 200 grams, finely shredded
• green onion - 50 grams, chopped
• cooked chicken breast - 150 grams, shredded
• shrimp - 100 grams, peeled and deveined
• soy sauce - 1 tablespoon
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• okonomiyaki sauce - 2 tablespoons
• mayonnaise - 1 tablespoon
• katsuobushi (dried bonito flakes) - 5 grams
• nori (seaweed) - 5 grams, crumbled

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the water and eggs until well combined.
4. Pour the egg mixture into the flour mixture and mix until just combined.
5. Add the shredded cabbage, chopped green onion, shredded chicken, and shrimp to the batter. Stir until everything is evenly coated.
6. Transfer the mixture into a greased baking dish, spreading it out evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Remove from the oven and drizzle with okonomiyaki sauce and mayonnaise.
9. Sprinkle with katsuobushi and crumbled nori before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• High in protein from chicken and shrimp, supporting muscle growth.
• Contains fiber from cabbage, promoting digestive health.

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