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Japanese Okonomiyaki with Jersey Cabbage & Seafood
A savory Japanese pancake filled with sweet Jersey cabbage and a mix of seafood, topped with classic okonomiyaki sauce, mayonnaise, and dancing bonito flakes.
Prep Time
20 minutes
Total Time
45 minutes
Calories
475 kcal
Difficulty
Medium
Equipment
4 items
Cost
£3.48/serving
Ingredients
Servings
4
1cupAll-Purpose Flour
£0.20
1teaspoonDashi Powder(Or substitute with vegetable bouillon)
£0.15
2Egg(Large)
£0.60
1cupWater
02tablespoonsGrated Nagaimo or Yam (optional)(Adds a light and fluffy texture)
£0.50
0.5Jersey Cabbage(Thinly sliced)
£0.75
2Scallions(Chopped)
£0.40
0.5poundShrimp(Peeled, deveined, and chopped)
£4.00
0.3poundSquid(Cleaned and sliced into rings)
£1.50
0.3poundCooked Octopus(Chopped (optional))
£2.50
2tablespoonsPickled Ginger (Beni Shoga)(Chopped (optional))
£0.60
2tablespoonsVegetable Oil(For cooking)
£0.05
to tasteOkonomiyaki Sauce
£0.50
to tasteJapanese Mayonnaise (Kewpie)
£0.75
to tasteBonito Flakes (Katsuobushi)
£0.80
to tasteAonori (Dried Green Seaweed Flakes)(Optional)
£0.60
Total Cost
£13.90
£3.48 per serving
Instructions
- 1.In a large mixing bowl, whisk together the flour, dashi powder, eggs, and water until smooth. If using, stir in the grated nagaimo or yam.
- 2.Add the sliced Jersey cabbage, chopped scallions, shrimp, squid, and pickled ginger (if using) to the batter. Mix well until all ingredients are evenly distributed.
- 3.Heat a large non-stick frying pan or griddle over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly over the surface.
- 4.Pour one-fourth of the batter onto the hot pan, spreading it into a circle about 6-8 inches in diameter.
- 5.Cook for 5-7 minutes, or until the bottom is golden brown and the pancake is firm enough to flip. Use a spatula to carefully flip the okonomiyaki.
- 6.Cook for another 5-7 minutes, or until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter.
- 7.Transfer the cooked okonomiyaki to serving plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
- 8.Sprinkle with bonito flakes and aonori (if using). Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (350g)
475 kcal / 1987 kJ
Carbs
41g
16% of RDA
Fat
23g
33% of RDA
Protein
28g
56% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
7 g
8% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
Don't overcrowd the pan. Cook the okonomiyaki one or two at a time depending on the size of your pan.
Be patient when cooking. Allow the bottom to brown properly before flipping to prevent it from falling apart.
Adjust the amount of cabbage and seafood to your preference.
For a vegetarian version, omit the seafood and use vegetable broth in place of dashi powder. Add more vegetables like carrots and mushrooms.
Cooking Equipment
Large Mixing Bowl
Large Non-stick Frying Pan or Griddle
Spatula
Whisk
Wine Pairings
No wine pairing suggestions available for this recipe.
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