Okonomiyaki

16 ingredients
3 steps

Ingredients

  • Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha, more or less to taste
  • Pancakes
  • 5 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt
  • 1/3 cup all-purpose flour
  • 2 cups cabbage, shredded with a mandoline or finely chopped
  • 1 bunch scallions, trimmed and chopped
  • 3/4 cup (roughly) baby or chopped shrimp
  • 3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
  • 1-2 tablespoons toasted sesame seeds
  • 1 pinch bonito flakes (optional)

Directions

  1. 1
    Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. 2
    In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. 3
    Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

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