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Okonomiyaki-style Chinese Cabbage Omelette Recipe

Okonomiyaki-style Chinese Cabbage Omelette Recipe
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Serving : 1
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Prepare the ingredients before making Okonomiyaki-style Chinese Cabbage Omelette in your home. Then, follow these steps below to serve Okonomiyaki-style Chinese Cabbage Omelette for your family or friends.

Ingredients: Okonomiyaki-style Chinese Cabbage Omelette

  • 1 Egg
  • 1 leaf Chinese cabbage (medium)
  • 2 Wiener sausages
  • 1 Mayonnaise and okonomiyaki sauce
  • 1 optional ★ Bonito flakes and red pickled ginger

How to Make Okonomiyaki-style Chinese Cabbage Omelette

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Okonomiyaki-style Chinese Cabbage Omelette in your home by yourself.

    Step 1
  • This omelette is delicious even without bonito flakes. If you stir-fry the cabbage before cooking, it'll wilt and soften. This means that the okonomiyaki will lose its crunch.
  • Step 2
  • Chop the Chinese cabbage up into 1 cm pieces and slice the sausage into whatever size you prefer.
  • Step 3
  • Combine the sausage and cabbage with the beaten egg. If the pieces of cabbage are too big, the mixture will be difficult to mix.
  • Step 4
  • Cook the omelette in a frying pan that has been greased with a thin layer of oil. Allow the omelette to cook slowly without interfering.
  • Step 5
  • Once one side is cooked, flip the omelette over. You can cover the pan with a lid if you like, but the omelette will turn out just fine without it.
  • Step 6
  • Slide the omelette onto a plate and pour over some mayonnaise and okonomiyaki sauce to serve.
  • Step 7
  • If you have them, decorate the omelette with bonito flakes and red pickled ginger. It'll make the omelette look even more similar to okonomiyaki.
  • Step 8
  • Mapo-Style Chinese Cabbage made with store-bought, ready-made mapo dofu sauce mix.
  • Step 9
  • Chinese Cabbage Stew made with stew roux.
  • Step 10
  • Chinese-style Stir-Fried Leeks.
  • Step 11
  • Wakame Omelette make with either seasonal fresh or dried wakame seaweed.
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