- 1 cup all purpose flour
- 1 cup Dashi broth
- 2 eggs
- 3-4 Tbsp (~1″) Nagaimo (long yam), grated (use gloves)
- 1/4 tsp salt
- 1/4 tsp soy sauce
- ~12-14 oz. cabbage, chopped fine
- 1/2 pack enoki mushrooms, 1/2″ dice
- 1/4 lb. bacon, 1/2″ dice
- 1 cup shrimp, peeled and diced into 1/2″ pieces
- 2 green onions, chopped fine
- Okonomiyaki sauce or Tonkatsu sauce
- dried bonito flakes
- diced dried seaweed
- In a large bowl, whisk flour, Dashi, salt and soy sauce together until smooth. Stir egg and yam to flour mixture.
- In a small skillet, cook the bacon over medium low heat until cooked, but not browned. Quickly cook the shrimp until just translucent. Drain and cool slightly.
- Add cabbage, enoki, bacon and shrimp to the batter and mix well.
- Heat a griddle over medium heat. Oil well.
- For an 8″ pancake 1.5cm thick, fry for 5-7 minutes until golden brown. For a 4-5″ pancake 1cm thick, fry for 2-3 minutes until golden brown.
- Flip and fry for the same amount of time until golden brown.
- Spread with Okonomiyaki sauce and mayo. Sprinkle green onions, dried green seaweed, dried bonito flakes over the pancake. Serve hot.
Makes 6 4-5″ pancakes or 3 8″ pancakes.
Two weeks in Saigon is enough to gather up the courage to ride a moto…and then leave while my safety rating is still at 100%.