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Okonomiyaki with Shrimp and Scallops
A savory Japanese pancake loaded with shrimp and scallops, drizzled with Okonomiyaki sauce and mayonnaise.
Prep Time
20 minutes
Total Time
45 minutes
Calories
450 kcal
Difficulty
Medium
Equipment
4 items
Cost
£4.50/serving
Ingredients
Servings
4
1cupAll-Purpose Flour
£0.20
1teaspoonDashi Powder(Can substitute with chicken or vegetable bouillon)
£0.35
2Egg
£0.60
0.8cupWater
04cupsShredded Cabbage(Thinly shredded)
£0.75
2Green Onions(Chopped)
£0.50
0.5lbShrimp(Peeled, deveined, and chopped)
£4.00
0.5lbScallops(Chopped into bite-sized pieces)
£5.50
2tablespoonsVegetable Oil(For cooking)
£0.10
To tasteOkonomiyaki Sauce
£1.50
To tasteJapanese Mayonnaise (Kewpie)(Regular mayonnaise can be substituted, but Kewpie is preferred)
£2.50
To tasteAonori (Dried Seaweed Flakes)(Optional garnish)
£0.75
To tasteBonito Flakes (Katsuobushi)(Optional garnish)
£1.25
Total Cost
£18.00
£4.50 per serving
Instructions
- 1.In a large bowl, whisk together the flour, dashi powder, eggs, and water until smooth.
- 2.Add the shredded cabbage and chopped green onions to the batter and mix well to combine.
- 3.Gently fold in the chopped shrimp and scallops into the batter. Be careful not to overmix.
- 4.Heat a griddle or large skillet over medium heat. Add a tablespoon of vegetable oil.
- 5.Pour about 1/4 of the batter onto the hot griddle to form each pancake. Cook for about 5-7 minutes per side, or until golden brown and cooked through.
- 6.Flip the okonomiyaki carefully with a spatula. Add the remaining tablespoon of vegetable oil to the pan as needed.
- 7.Once cooked through and golden brown on both sides, remove the okonomiyaki from the griddle and place onto a serving plate.
- 8.Drizzle generously with Okonomiyaki sauce and Japanese mayonnaise.
- 9.Garnish with Aonori (dried seaweed flakes) and Bonito flakes (optional).
- 10.Serve immediately and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (350g)
450 kcal / 1883 kJ
Carbs
38g
15% of RDA
Fat
23g
33% of RDA
Protein
28g
56% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
8 g
9% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
Don't overcrowd the griddle. Cook the okonomiyaki in batches.
Adjust the amount of water in the batter if it seems too thick or too thin.
For a crispier pancake, press down slightly with a spatula while cooking.
Feel free to add other vegetables or proteins to your okonomiyaki, such as bacon, squid, or mochi.
Cooking Equipment
Large Bowl
Whisk
Griddle or Large Skillet
Spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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