Red Capsicum and Almond Okonomiyaki
D J
over 1 year ago
A delicious and savory Japanese pancake made with red capsicum and almonds. This dish is packed with flavor and perfect for a quick and easy meal.
Cooking Time
20 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
10g
Fat
15g
Sat Fat
2g
Carbs
20g
Chole
80mg
Fiber
4g
Sugar
3g
Sodium
500mg
Ingredients
- 1 red capsicum, thinly sliced
- 1 cup almond meal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- 2 eggs
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes (optional)
- 1/4 cup pickled ginger (optional)
Instructions
- In a large bowl, combine almond meal, all-purpose flour, baking powder, salt, and black pepper.
- Add sliced red capsicum and green onions to the bowl and mix well.
- In a separate bowl, whisk together eggs, water, and soy sauce.
- Pour the egg mixture into the bowl with the dry ingredients and mix until well combined.
- Heat vegetable oil in a large non-stick skillet over medium heat.
- Scoop about 1/4 cup of the batter onto the skillet and spread it into a round shape.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve the okonomiyaki pancakes with mayonnaise, okonomiyaki sauce, bonito flakes, and pickled ginger, if desired.
- Enjoy!
How does this recipe look?
Find your next favorite recipe with AI