Striker Chef's Spam Okonomiyaki

Name: Striker Chef's Spam Okonomiyaki
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 can Spam; 2/3 bag shredded cabbage; 1 egg; 2/3 cup pancake mix; Vegetable oil, as needed; Teriyaki sauce, as needed; Mayonnaise, as needed; A handful of bonito flakes; A pinch of parsley flakes

A super simple snack made by pan-frying savory spam and crisp cabbage, topped with Japanese sauce and bonito flakes.

15 min Difficulty Easy drinking snack

Main ingredients

Spam Cabbage Egg Pancake mix Teriyaki sauce Mayonnaise Bonito flakes

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Spam Cabbage Egg Pancake mix Teriyaki sauce Mayonnaise Bonito flakes

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Ingredients needed 2 servings

Recipe

Cut the spam into thin stick shapes.
In a bowl, mix 2/3 cup of pancake mix, 1 egg, and a little water to create a thick batter.
Add 2/3 bag of shredded cabbage and the cut spam to the batter and mix well.
Grease a heated pan generously with oil, pour the batter, and shape it into a thick, round form.
Cook over medium-low heat until the bottom is firm and golden brown, then flip and cook the other side.
Gently slide the golden-brown okonomiyaki onto a plate.
Evenly drizzle teriyaki sauce and mayonnaise in a zigzag pattern over the top.
Generously sprinkle with bonito flakes and a little parsley flakes to finish.

Prepare spam and cabbage, then mix them into a thick batter.
Pour the batter onto an oiled pan and pan-fry until golden brown on both sides.
Serve on a plate and top with teriyaki sauce, mayonnaise, and bonito flakes.

Cooking tips

Using pre-shredded cabbage significantly reduces prep time, allowing for much faster cooking.
Cabbage releases moisture during cooking, so it's best to make the initial batter slightly thick.
Spam is already salty, so no additional salt is needed in the batter.

Recommended for

Those who dislike food prep and want to make a delicious snack quickly.
Those who want to use up leftover spam and cabbage in a unique way.
Those looking for a savory and crisp snack to pair with beer or highball.

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