22min 4 ppl
Seafood Okonomiyaki
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 22g
Carbs 44g
Fats 24g
About this dish
Shredded cabbage bound into a thick egg batter, griddled beneath prawns and squid until deeply golden, then finished under stripes of sauce, mayonnaise and bonito flakes. Osaka's cabbage pancake, built on seafood instead of pork.
Allergy Info
Gluten, Eggs, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cabbagefinely shredded400 g
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled, roughly chopped150 g
- Squidsliced into rings100 g
- Bonito flakes5 g
Dairy & Eggs
- Eggs3
Tins & Jars
- Dashi stock150 ml
- Pickled ginger20 g
Dried Goods
- Plain flour150 g
- Nori flakes5 g
Oils & Condiments
- Vegetable Oil20 ml
- Ready-made tonkatsu sauce100 ml
- Mayonnaise60 g
Utensils
- Large frying pan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Finely shred the cabbage and slice the spring onions.
Approx. 8 minutes
2
Whisk the plain flour and dashi stock together in a large bowl until smooth, then whisk in the eggs.
Approx. 4 minutes
3
Fold the cabbage and half the spring onion into the batter until every strand is coated.
Approx. 4 minutes
4
Heat the vegetable oil in a large frying pan over medium heat, spoon in the batter to form a thick round, and scatter the prawns and squid over the top.
Approx. 5 minutes
5
Cook for 6 minutes until the underside is golden, then flip carefully and press down gently.
Approx. 6 minutes
6
Cook for a further 6 minutes until the prawns turn pink, the squid turns opaque and everything is cooked through.
Approx. 6 minutes
7
Slide onto a plate and brush generously with tonkatsu sauce and mayonnaise.
Approx. 4 minutes
8
Scatter with bonito flakes, nori flakes, pickled ginger and the remaining spring onion to serve.
Approx. 3 minutes
