Okonomiyaki-style Natto and Cabbage Omelet. Mix the natto with the sauce and Japanese mustard that come with it. In a bowl, combine the natto mixture and the thickly shredded cabbage and mix well. Add a small amount of mayonnaise and mix until bubbles form.
If you stir-fry the cabbage before cooking, it'll wilt and soften.
This means that the okonomiyaki will lose its crunch.
Reserve a little cabbage to put on top of the omelette.
You can cook Okonomiyaki-style Natto and Cabbage Omelet using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Okonomiyaki-style Natto and Cabbage Omelet
- You need 1 of Egg.
- Prepare 1/2 packages of Natto.
- It's 1 of leaf Cabbage.
- Prepare 1 of Mayonnaise.
- You need 1 of as much (to taste) Ketchup or okonomiyaki sauce.
Heat up a non-stick or cast iron frying pan with some groundnut oil, on a medium heat. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Louis' version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets.
Okonomiyaki-style Natto and Cabbage Omelet step by step
- Mix the natto with the sauce and Japanese mustard that come with it. In a bowl, combine the natto mixture and the thickly shredded cabbage and mix well..
- Add a small amount of mayonnaise and mix until bubbles form. It should start to bubble relatively quickly because of the stickiness of the natto..
- In a skillet, heat some oil and pour in the Step 2 mixture. Cover the skillet and cook over medium heat for 2-3 minutes (adjust the cooking time since it may depend on the skillet!).
- Insert the spatula under the omelet. If it's cooked, flip it over (it'll be very tender and fluffy, so be careful!).
- Cover the skillet and cook over low heat for 2-3 minutes..
- It is done ♪ The omelet shown here in the photo above does not have anything on it, but drizzle on some sauce and mayonnaise and enjoy!.
The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu. Pour the eggs over the vegetable mixture, then tilt the pan to make sure the eggs go all the way around the vegetables. Use a spatula to cut the omelet into quarters right in the pan, then carefully flip each wedge.
