Napa Cabbage Okonomiyaki

Name: Napa Cabbage Okonomiyaki
Total time: 15 min
Yield: 409 g
Ingredients: Salt 1 pinch (1/3 tsp); Bonito Flakes 20 g; Bacon 20 strips (3 pieces); Fresh Eggs 110 pieces; Napa Cabbage 58 leaves (10 leaves); Bean Sprouts 100 g; Low-Calorie Teriyaki Sauce 100 portion

Cook 15 min Difficulty NORMAL 329 kcal

#Low-Carb #Low-Calorie

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Ingredients

Main ingredients

Salt 1 pinch (1/3 tsp)
Bonito Flakes 20 g
Bacon 0.4 strips (3 pieces)
Fresh Eggs 2 pieces
Napa Cabbage 0.4 leaves (10 leaves)
Bean Sprouts 100 g

Seasonings/Sauce

Low-Calorie Teriyaki Sauce 100 portion

Nutrition summary

Carbohydrates 21.28 g 24%

Protein 37.5 g 43%

Fat 13.06 g 33%

Serving size 409g

Cooking steps

1

Wash and shred the napa cabbage.
2

Julienne the onion and carrot.
3

Crack eggs into a bowl and mix with the vegetables, pancake mix, and water to make a batter.
4

Heat oil in a pan and spread the batter thinly.
5

Cook until golden brown on both sides.
6

Plate and finish with okonomiyaki sauce, mayonnaise, bonito flakes, and chopped green onions.

Napa Cabbage Okonomiyaki

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