Okonomiyaki

Servings people

Calories 227kcal

Ingredients

5 large eggs
1 teaspoon low-sodium soy sauce
1 teaspoon water
½ cup whole-wheat flour
1 cup finely chopped or shredded fresh spinach remove large stems before chopping
½ cup shredded cabbage
4 green onions, trimmed and chopped
1½ cups chopped shiitake mushrooms
1 tablespoon canola or avocado oil for frying
Okonomiyaki sauce recipe right
2 tablespoons bonito flakes
Sesame seeds and chopped green onions for garnish

Instructions

Whisk eggs in a large bowl, breaking up the yolks. Beat in soy sauce and water.
In a separate bowl, toss together flour, spinach, cabbage, green onions and mushrooms. Add mixture to eggs, lightly mixing just until everything is combined.
In a 9- to 10-inch nonstick, slope-sided pan, heat oil over medium heat. Pour egg mixture directly into middle of pan. Let pancake cook for 4 minutes. Gently flip pancake over in pan (TIP: Use a cutting board to help flip it over; then slide it back into pan). Cover pan and cook for another 4 minutes.
Remove pancake to a cutting board or serving plate. Drizzle Okonomiyaki Sauce over top and sprinkle with bonito flakes, sesame seeds and green onions.

Notes

[ultimate-nutrition-label id="" align=""]

PER SERVING (¼ pancake with 1 tablespoon sauce): 227 cal, 10g fat (5g mono, 3g poly, 2g sat), 232mg chol, 198mg sodium, 22g carb (3g fiber, 7g sugars), 13g protein

Nutrition