Effortless Knife-Free Bean Sprout Okonomiyaki
I couldn't help but buying lunch when I had morning sickness… But I was discouraged by the preservatives and besides, I wanted to save up! That's when I discovered bean sprouts, and got inspired to make an easy dish. Using potato mochi dumplings as an example, I added katakuriko starch to hold everything together.
It will be easier to eat if you break the bean sprouts into really small pieces in Step 1. When mixing other vegetables in Step 2, take care to microwave any that are harder to cook. That's because you don't fry them for too long on the pan. Recipe by Shi- mama
Effortless Knife-Free Bean Sprout Okonomiyaki
I couldn't help but buying lunch when I had morning sickness… But I was discouraged by the preservatives and besides, I wanted to save up! That's when I discovered bean sprouts, and got inspired to make an easy dish. Using potato mochi dumplings as an example, I added katakuriko starch to hold everything together.
It will be easier to eat if you break the bean sprouts into really small pieces in Step 1. When mixing other vegetables in Step 2, take care to microwave any that are harder to cook. That's because you don't fry them for too long on the pan. Recipe by Shi- mama
Cooking Instructions
- 1
Rinse bean sprouts and drain lightly. Put into a microwave-safe plate and press down with your hands to break the bean sprouts into small pieces. Cover with plastic wrap and microwave for 3 minutes at 500 W.
- 2
If you're adding a large amount of other ingredients, adjust amount of eggs, katakuriko, and condiments. This is make sure the batter holds together when you're cooking.
- 3
Heat oil in a frying pan and add the bean sprouts. Flatten evenly, then cover the pan to pan-fry for 1 minute over medium low heat. Flip it over and cover the pan again to fry for another minute.
- 4
After both sides are browned, dish it up and serve with sauce, mayonnaise, and ponzu sauce. Enjoy with your favorite toppings.
- 5
If you're adding a large amount of other ingredients, adjust amount of eggs, katakuriko, and condiments. Make sure the batter holds together when being fried.
- 6
Let me show you some of the ingredients they added. I personally like chikuwa and grated cheese because they're cheap and convenient.
- 7
Here are a variety of toppings / fillings to try out: yamaimo yam, shimeji mushrooms, calamari, shiso leaves, shiso and cabbage, pork, pork and onion and Chinese chives, onion and king oyster mushrooms, Chinese chives and chikuwa, cheese, mentaiko and cheese...
- 8
Mochi (rice cake) and cheese and pork belly, kimchi and cheese and natto, cabbage and cheese, cabbage and corn, cabbage and grated carrots, fu (dried wheat gluten) and oysters and soy milk...
- 9
Seafood, tuna, beni shouga red pickled ginger, ground meat, Wiener sausages, etc…
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