Broccoli Okonomiyaki Bites
Estimated Prep. Time: 45 minutes
Calories per Serving: Approx. 350 cal
Salt Content per Serving: Approx 3 g
Ingredients: (4 servings)
* 1 head of broccoli (roughly 380 g)
* [A] 2 eggs
* [A] 100 g of flour
* [A] 2 TSP of dashi powder
* 4 TBSP of Agedama (roughly 20 g)(NOTE: Agedama are bits of fried tempura batter, they will add extra texture but you can make this recipe without them if you can't find them.)
* 3 TBSP dried baby shrimp (roughly 6 g)
* a bit of vegetable oil
* shrimp, squid, pork or other topings of your choice
* okonomiyaki sauce for garnish
* dried bonito flakes for garnish
1. Roughly cut the broccoli, including the stem, transfer it into a in a microwave-safe bowl covered with plastic wrap, and microwave at 600 watts for a minute and a half. We'll fry the broccoli later so it's okay if it's still a little hard at this stage.
2. Mix all the [A] ingredients together in a bowl. If the batter is too thick, add a tiny bit of water.
3. Add the broccoli, agedama, and dried baby shrimp and mix well.
4. Heat vegetable oil in a fry pan or on a pancake griddle, and spoon on bite-size portions of the mixture from step 3. Top with meat or seafood toppings and grill, flipping occasionally, until both sides are golden brown.
5. Serve on a plate, topped with okonomiyaki sauce and dried bonito flakes.
Here's another recipe card from the supermarket I had hanging around my house forever. It's not especially innovative, but this recipe uses broccoli instead of cabbage and suggests you cook tiny bite-sized okonomiyaki instead of large ones. Personally, I always make my okonomiyaki with cheese, which I think would taste great with this broccoli version, and sometimes with kimchi, which probably wouldn't taste so great with broccoli.