Okonomiyaki

Cheesy Corn Okonomiyaki With Bacon, Gochujang Aioli Eggs, And Furikake

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PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1130/ Protein 30g

DIFFICULTY LEVEL: Hard

INGREDIENTS: Eggs, Coleslaw Mix, ¼ CupVidalia Onion Paste, ½ TSP Baking Powder, 1 Cup Mozzarella Cheese, 1 TBSP Gochujang Aioli, 1 Can Of Corn, Bacon, 1 TBSP Wasabi Furikake, 1/8 Cup Mayo, 1 Cup Flower, 1/8 Cup Katsu Sauce

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Step 1: Cook Bacon

Heat a large non stick pan over medium heat

Add bacon in a single layer

Cook, flipping occasionally for 10 minutes. Or until crispy

Turn off heat

Transfer bacon to paper towel lined plate

Reserve bacon fat in in pan

Step 2: Make Batter

While bacon cooks, in a large bowl, whisk together flour, baking powder, ¼ TSP of salt and pepper, and ½ TSP of sugar

Add vidalia onion paste, eggs, coleslaw mix, ½ cup of water

Stir until everything is combined and evenly coated

Step 3: Make Corn Topping

Drain corn

In a medium bowl, combine corn, mayo, mozzarella, and ¼ TSP of salt and pepper

Stir evenly until coated

Step 4: Start Okonomiyaki

Heat a pan with reserved bacon fat over medium heat

Carefully pour batter into hot pan, and spread in an even layer

Cook for 4 minutes

Step 5: Finish Okonomiyaki

Very carefully flip Okonomiyaki

Top Okonomiyaki evenly with cheesy Corn mixture

Cover pan with a lid with cheesy corn mixture

Cover pan with a lid and cook for 2-4 minutes or until bottom is crispy

Remove pan from heat

Step 6: Finish and Serve

Once bacon has cooled, chop

Drizzle Okonomiyaki with Gochujang Aioli and Katsu Sauce

Sprinkle with bacon and Furikake

Quarter Okonomiyaki, divide between plates

Serve hot and enjoy!