Okonomiyaki is a pancake-like dish from Japan. Okonomi translates roughly as “what you want” and yaki as “grill”. So, you can put “what you want” in it, but it typically always includes Okonomiyaki Flour, shredded cabbage, and eggs. For this version of the dish, I used shrimp.
In Japan, they prepare the dish on an iron griddle table, but since I don’t have one on hand (and I don’t think many others do either) it can be prepared in a flat frying pan.
Once golden brown on both sides, transfer to plate and add toppings. Typical toppings include tangy Okonomi Sauce, creamy Kewpie Japanese Mayonnaise, Aonori Flakes (Seaweed), and Katsuobushi (Bonito Flakes). For this iteration of the recipe, only the Okonomi Sauce and mayo were used.
Once you have the basics down, the possibilities of this dish are limited only by your imagination. Other meats often used in Okonomiyaki are pork, octopus or squid. Bacon is also a great alternative for the shrimp used in this recipe – just saying!
Recipe for this Version:
- 1 cup Okonomiyaki Flour
- 4 cups shredded cabbage
- 2 sliced green onions
- ¼ medium white onion chopped
- 2 eggs
- ¾ cup water
- 1 pound medium raw shrimp
- In a large bowl, stir together the above ingredients until well combined.
- Heat a medium sized skillet with oil on medium-low heat.
- Pour ½ of the mixture into the skillet so that it is approximately ½ inch thick.
- Cook approximately 3 minutes, or until bottom is golden brown.
- Flip pancake and continue to cook opposite side 3-4 minutes until cooked through.
Calories Per Serving: 639