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Chef’s RECIPE@ホーム

Savory Japanese pancake with sea squirt jerky

Dried Fish

Main

Beer

Whisky with Soda

Sweetness of sauce and sea squirt is perfect combination! Try this unique savory pancake.

Processed seafood used

MASA

Cooking expert who has variety of specialities and loves California wines. Enjoy weekends in the professionally equipped kitchen hosting family and friends with authentic foods.

Servings
1
Cooking time
20 minutes
Total servings
1
Cooking time
20 minutes

Ingredients

Sea squirt jerky
5 pieces
Cabbege
150g
Pork belly sliced
70g
Tempura bits *
some
Fresh yakisoba noodle
1 serving package
Flour
40g
Water
80ml
Okonomiyaki sauce
2 tbsp
Katsuobushi (dried bonito flakes)
some
Aonori (seaweed flakes)
some
Beni shoga (red pickled ginger)
some
Mayonnaise
optional

Directions

  1. Pre-heat the electric griddle to 250℃.
  2. Mix flour and water to make batter. Drop batter evenly onto griddle to make a crape sheet.
  3. Place shredded cabbege onto a crape. Once the crape gets crispy, flip over.
  4. Stir fly yakisoba noodle in an open space on the griddle.
  5. Grill pork belly in an open space. Once cooked, place yakisoba, sea squirt jerky (3 pieces), tempura bits on the grilled pork belly.
  6. Crack an egg in an open space. Quickly spread the egg into the same size as okonomiyaki (pancake). Transfer the set of yakisoba, then cabbege with crape on top of egg.
  7. When the bottom of the egg is fully cooked, flip the okonomiyaki (pancake) for the last time.
  8. Season with okonomi sauce, mayonnaise (optional), aonori (seaweed), katsuobushi (bonito flake) and sea squirt jerky. Serve immediately.

Remarks

* It's crunchy tempura flakes.

If you don't have an electric griddle, use two separate skillets.

Best paring with Beer

Best paring with Whisky with Soda