Easy sheet pan Okonomiyaki

Step 1/4

• 75 g pointed cabbage
• 20 g carrots
• 1 strips scallions
• 13⅓ g bacon
• 5 g white miso paste
• 30 ml water
• ½ eggs
• 31⅔ g cake flour

• oven
• baking sheet
• cutting board
• knife
• peeler
• grater
• bowl (large)
• whisk

Preheat the oven to 230°C/450°F and place a deep baking tray inside to heat up. Meanwhile, finely slice cabbage into thin strips. Peel and coarsely grate carrots. Trim scallions and cut into thin rings. Dice bacon into small pieces. In a large bowl, dissolve miso paste in water. Then, add eggs and whisk together. Gradually mix in flour until a smooth batter forms.

Step 2/4

• rubber spatula

Fold sliced cabbage, grated carrots, and scallions into the batter until well combined. Add bacon pieces and mix evenly.

Step 3/4

• oil (for greasing)

Carefully remove the hot baking tray from the oven and reduce the temperature to 220°C/430°F. Generously add oil to the tray and tilt to coat the whole surface. Pour in the batter and spread evenly. Bake Okonomiyaki for approx. 15 min., until the bacon is cooked through and the edges turn golden brown.

Step 4/4

• 10 ml ketchup
• ⅛ tbsp oyster sauce
• ⅛ tbsp Worcestershire sauce
• ⅛ tsp honey
• ⅛ tsp soy sauce
• Japanese mayonnaise (for serving)
• bonito flakes (for serving)

• bowl (small)

For the sauce, mix ketchup, oyster sauce, Worcestershire sauce, honey, and soy sauce in a small bowl. Once the Okonomiyaki is done baking, switch the oven to the grill setting and grill for approx. 2–3 min,, until the surface is lightly browned. Remove from the oven, drizzle with Okonomiyaki sauce and Japanese mayo, and sprinkle with bonito flakes. Slice into pieces and serve warm!

Enjoy your meal!