Kansai Style Okonomiyaki (Savory Street Pancake) by Kyle Kawakami
fromcookinghawaiianstyle.comcookinghawaiianstyle.com/kyle-kawakami-kansai-style-okonomiyaki
Kyle, is a native of rural upcountry Maui, and is the owner of Maui Fresh Streatery which he opened in 2013. Kawakami serves up dishes like soft shell crab BLT, crispy garlic chicken bowl and Kona crab and Kula corn bisque with Ha’uke’uke urchin foam that leave his customers coming back for more. With a degree in culinary arts from UH Maui College, where he received the Chancellor’s Regent Award and Outstanding Culinary Award and later went back to teach. Kyle was also mentored by the late great Chef Tylun Pang at the Fairmont Kea Lani Resort. He’ll be in the kitchen to make Kansai Style Okonomiyaki (Savory Street Pancake).
Ingredients
Instructions
In a bowl add eggs, flour, dashi water and mix.
Add yamaimo paste to batter.
Chop cabbage to bite size then add to batter.
Chop shrimp to small bite size then add to batter.
Add tenkasu to batter and mix well.
Add oil to a saute pan and heat.
Pour mixture in to pan once its hot.
Cut uncooked bacon strips in half.
Add bacon to top of pan and cook until its crispy on the bottom.
When crispy, flip and cook that side until bacon on bottom is crispy.
Plate and top with your desired garnishes.
Garnish Options:
Okonomi sauce, cupie mayo, green onion, red ginger slices, bonito flakes, fine shaved nori.
How To Serve:
Makes 3-4 pancakes.
Nutrition
- Calories
- 593 kcal
- Carbohydrate Content
- 105 g
- Protein Content
- 20 g
- Fat Content
- 11 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 0.05 g
- Cholesterol Content
- 181 mg
- Sodium Content
- 439 mg
- Fiber Content
- 12 g
- Sugar Content
- 11 g
- Unsaturated Fat Content
- 7 g
- Serving Size
- 1 serving
