Okonomiyaki

Hands-on time: 30 minutes

Total time: 30 minutes

Makes: 6 servings This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can’t find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo. Okonomiyaki:

1 cup packed finely shredded napa cabbage

115 g large shrimp (31 to 35 count), peeled, deveined and cut crosswise in ½-inch pieces

2 green onions, thinly sliced

1 tbsp matchstick-cut pickled ginger

1 cup all-purpose flour

¼ tsp salt pinch pepper

1 cup sodium-reduced chicken broth

1 egg

2 tbsp bonito flakes

2 tsp vegetable oil

3 strips bacon, cut crosswise in thirds

Topping:

2 tbsp okonomi sauce or tonkatsu sauce

2 tbsp Japanese mayonnaise (such as Kewpie)

2 tbsp bonito flakes

1 tbsp thinly sliced green onions

Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger. In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.

In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.

Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.

PER SERVING: about 233 cal, 9 g pro, 13 g total fat (5 g sat. fat), 18 g carb (1 g dietary fibre, 3 g sugar), 71 mg chol, 554 mg sodium, 133 mg potassium. % RDI: 2% calcium, 12% iron, 3% vit A, 5% vit C, 21% folate.