Recently when I was on my honeymoon in Tokyo last October we went to this okonomoyaki restaurant and got to choose from a wide variety. I had only ever had Shrimp Okonomiyaki so it was so neat to be able to try other kinds like potato and pork. Shrimp okonomiyaki is still my favorite, and that is what we have for you today. This makes a really good appetizer, just cut into small pieces, or you can grab a variety of other proteins and vegetables and do a create your own. Enjoy!
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- 1 ½ cups loosely packed thinly sliced savoy or napa cabbage
- 1 carrot, peeled and thinly sliced
- 2 green onions, thinly sliced
- 1 ¼ cups all-purpose flour
- 3 eggs, lightly beaten
- ¾ cup dashi or water
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 12 medium-size shrimp, peeled, deveined and coarsely chopped
- 2 tablespoons extra virgin olive oil oil
- Okonomiyaki sauce
- Furikake seasoning
- Dried bonito flakes
- Combine the cabbage, carrot, and green onions in a large bowl and toss to mix well.
- In a second smaller bowl, whisk together the flour, eggs, dashi, salt, and pepper. Stir in the shrimp.
- Pour the egg mixture over the cabbage and toss to coat the vegetables evenly.
- Heat the oil in a 10-inch nonstick skillet over medium heat. When the oil is hot, pour the entire vegetable mixture, including all of the liquid, into the skillet and cook for 7 to 8 minutes, until the pancake is mostly set.
- Using a wide spatula, 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.
- Decorate the pancake with squiggles of okonomiyaki sauce and mayonnaise, a sprinkling of furikake, and finally bonito flakes. Cut into wedges and serve immediately.
- *Makes 1 (10 inch)