Okonomiyaki Topping

Author: Canadian Living

Okonomiyaki is a Japanese savoury pancake served with a sweet sauce and garnishes, but the toppings naturally complement any grilled sausage. Instead of the bonito flakes and sliced nori, you can garnish with kewpie mayonnaise and furiyake – a rice seasoning blend containing nori, bonito and sesame seeds – if you can find them in your local Asian market. To serve, spoon onions onto sausages, drizzle with sauce, then sprinkle with the bonito flakes and nori.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2013

Ingredients

  • 2 tablespoons butter
  • 2 sweet onions thinly sliced
  • 2 teaspoons granulated sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup bonito flakes
  • 1/4 cup sliced nori
Okonomiyaki Sauce:
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sodium-reduced soy sauce
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon Dijon mustard

Method

In large skillet, melt butter over medium heat; cook onions, sugar, salt and pepper, stirring occasionally, until onions are tender and golden, about 40 minutes.

Okonomiyaki Sauce: Meanwhile, in small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar and mustard until sugar dissolves. (Make-ahead: Cover and refrigerate for up to 5 days.) Serve drizzled over onions; sprinkle with bonito flakes and nori.

Nutritional facts Per serving: about

  • Sodium 182 mg
  • Sugars 9 g
  • Protein 1 g
  • Calories 87.0
  • Total fat 4 g
  • Potassium 200 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Okonomiyaki Topping

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