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 Okonomiyaki  

        By: Chef Lek  

Okonomiyaki โอโคโนมิยากิ

Recipe Detail :

Okonomiyaki - Okonomiyaki is a popular snacks for anyone. Actually, it really easy to make. It’s tasty and full of nutrients with various vegetables flour meat.

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Okonomiyaki - Okonomiyaki is a popular snacks for anyone. Actually, it really easy to make. It’s tasty and full of nutrients with various vegetables flour meat.
1. 1 Bottle Mayonnaise 
2. 100 ml. Cold Water
3. 5 Shrimp 
4. Egg
5. 100 grams Slide Streaky Pork 
6. 1 cup dried seaweed 
7. 2 Tbsp. Chopped onion 
8. 120 grams Cake Powder
9. 1/2 Cup Dried Katsuo
10. 1 Cup Chopped Cabbage
11. 2 Tsp. Vegetable oil  
12. 1 Cup Okonomiyaki Sauce

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1. Mix eggs, flour and water together until smooth.
2. Add the cabbage, shrimp, and stir well.
3. Heat the pan. Pour oil to coat the pan. Add the mixture into the pan. Gather in sphere shape. Use low heat to arrange streaky pork. When the bottom starts to turn yellow, turn upside down.
4. Apply all over with Okonomiyaki sauce. Sprinkle with spring onion, dried Katsuo and mayonnaise. Serve with seaweed and finish. 

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     Okonomiyaki



    Okonomiyaki - Okonomiyaki is a popular snacks for anyone. Actually, it really easy to make. It’s tasty and full of nutrients with various vegetables, flour, meat.

    Ingredient of Okonomiyaki

    1. 1 Bottle Mayonnaise
    2. 100 ml. Cold Water
    3. 5 Shrimp
    4. Egg
    5. 100 grams Slide Streaky Pork
    6. 1 cup dried seaweed
    7. 2 Tbsp. Chopped onion 
    8. 120 grams Cake Powder
    9. 1/2 Cup Dried Katsuo
    10. 1 Cup Chopped Cabbage
    11. 2 Tsp. Vegetable oil
    12. 1 Cup Okonomiyaki Sauce

    How to Cook of Okonomiyaki

    1. Mix eggs, flour and water together until smooth.
    2. Add the cabbage, shrimp, and stir well.
    3. Heat the pan. Pour oil to coat the pan. Add the mixture into the pan. Gather in sphere shape. Use low heat to arrange streaky pork. When the bottom starts to turn yellow, turn upside down.
    4. Apply all over with Okonomiyaki sauce. Sprinkle with spring onion, dried Katsuo and mayonnaise. Serve with seaweed and finish.

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