Okonomiyaki Flatbread

Okonomiyaki Flatbread is a delightful fusion dish that combines the flavors of traditional Japanese okonomiyaki with a crispy flatbread base. Topped with savory ingredients and a drizzle of tangy sauce, it's perfect for a quick meal or a unique appetizer.

Ingredients

• All-purpose flour - 100 grams
• Water - 120 milliliters
• Egg - 1 large
• Cabbage - 100 grams, finely shredded
• Green onions - 2 stalks, chopped
• Carrot - 50 grams, grated
• Miso paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Oil - for cooking (canola or vegetable)
• Kewpie mayo - for drizzling
• Okonomiyaki sauce - for drizzling
• Nori (seaweed) - for garnish, shredded
• Bonito flakes - for garnish (optional)

Steps

1. In a mixing bowl, combine the all-purpose flour, water, egg, miso paste, and soy sauce to create a smooth batter.
2. Add the finely shredded cabbage, chopped green onions, and grated carrot to the batter, mixing well until all ingredients are evenly coated.
3. Heat a non-stick skillet over medium heat and add a little oil to coat the surface.
4. Pour half of the batter mixture into the skillet, spreading it out to form a round flatbread about 1 cm thick.
5. Cook for about 5-6 minutes on one side until golden brown, then carefully flip and cook for another 5-6 minutes on the other side.
6. Repeat the process with the remaining batter to make the second flatbread.
7. Once cooked, transfer the flatbreads to a plate and drizzle with Kewpie mayo and okonomiyaki sauce in a zigzag pattern.
8. Garnish with shredded nori and bonito flakes if using, then slice and serve warm.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.12 L

Health Benefits

• Rich in vitamins and minerals from cabbage and carrots.
• Provides a good source of protein from the egg.

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