Okonomiyaki
User Reviews
5
Okonomiyaki
Description
Okonomiyaki blends thinly sliced vegetables like savoy cabbage and carrot with coarsely chopped shrimp in a seasoned flour and egg batter enriched by dashi or water. Cooking it in a well-oiled pan ensures the pancake holds together as it develops a golden crust while staying tender inside. The okonomiyaki sauce and creamy mayonnaise drizzle add sweetness and richness, complemented by the toasted seaweed and bonito flakes for a layered flavor.
Served warm and cut into wedges, this dish suits casual meals or snack times. The texture contrasts between tender vegetables, firm shrimp, and the crispy edges make it versatile and filling.
For best results, avoid stirring after pouring batter into the pan until the pancake is mostly set to maintain its shape. Variations include substituting cabbage types or adding other vegetables and proteins like sliced pork belly or squid. Leftovers can be cooled and reheated in the oven, with sauce added only after warming.
Ingredients
- 1 1/2 cups savoy cabbage thinly sliced, or napa cabbage
- 1 carrot peeled and thinly sliced
- 2 green onion thinly sliced
- 1 1/4 cups all-purpose flour
- 3 egg lightly beaten
- 3/4 cup dashi or water
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 12 Shrimp large, peeled, deveined, coarsely chopped, about 3/4 lb
- 2 tablespoons vegetable oil
garnishes
- 1/4 cup okonomiyaki sauce
- 3 tablespoons mayonnaise Kewpie or mayonnaise
- 2 tablespoons Furikake Seasoning
- 2 teaspoons bonito flakes optional
Instructions
- Combine the cabbage, carrot, and green onions in a large bowl and toss together.
- In another bowl whisk together the flour, eggs, dashi, salt, and pepper.
- Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.
- Fold shrimp into batter.
- Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.
- When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.
- Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.
- Transfer the pancake to a large plate and let cool for 5 minutes.
- Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.
- Cut into wedges and serve.
Notes
- Make ahead by preparing up to 3 days in advance; seafood versions keep 1-2 days, meat versions 2-3 days.
- Cool completely before wrapping tightly in plastic wrap and storing air-tight in the fridge.
- Reheat in an oven at 350°F for about 10 minutes, then add sauces and toppings before serving.
- Freeze individually wrapped wedges for up to 1 month; bake frozen at 375°F for 12-16 minutes to reheat.
- Use savoy cabbage for a tender texture or green cabbage for more crunch.
- Additional vegetables like grated yams or zucchini and proteins like pork, chicken, or oysters can be used.
- Swirling oil around the pan helps prevent sticking; avoid flipping the pancake too early to keep it intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 742mg | 31% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1923IU | 38% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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