Serves 4 people
4 flour tortillas
3 cups shredded cabbage
2 cups shredded mozzarella cheese
2 cups katsuoboshi dried bonito flakes
okonomiyaki/tonkatsu sauce (to garnish)
japanese-style mayonnaise (to garnish)
lime wedges (to serve) - optional
chili sauce (to serve) - optional

Recipe Courtesy of
Sarah Huang Benjamin

One-Pan Okonomiyaki Quesadilla

Okonomiyaki (お好み焼き) a japanese pancake is a must try when you visit Japan, But if you are craving one right now, this mexican version is easy to make and has all the right flavours of the original version. Add on the delicious okonomiyaki sauce and you are good to go, perfect for a lunch time snack or fast dinner.

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Steps: 1 steps
8 Ingredients

Difficulty: Easy
Steps: 1 steps
8 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Instructions

Make the quesadilla
- Heat up a nonstick frying pan on a medium-low heat.
- Place one tortilla in it, and top with a quarter of the cheese in an even layer.
- Top with half the cabbage in an even layer.
- Add another portion of the cheese on top of the cabbage, and top with another tortilla.
- Press down lightly with a spatula to encourage the filling to meld together.
- When the bottom tortilla is golden brown, and the cheese is melting, slide the quesadilla onto a plate, then flip it back into the pan.
- Cook gently on the other side until both sides of the quesadilla are golden brown, and the cheese is thoroughly melted.
Get Some Cookware!

Plate and Serve!

Place the quesadilla on a serving plate or board. Squeeze Japanese mayonnaise and okonomiyaki sauce over the quesadilla, then top with a mound of bonito flakes.