Osaka Seafood Okonomiyaki Kansai Style
A savory Japanese pancake featuring a fluffy batter mixed with shredded cabbage and a variety of fresh seafood, grilled to perfection.
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Ingredients
- 100 grams All-purpose flour
- 120 ml Dashi stock (cold)
- 2 tablespoons Nagaimo (mountain yam), grated
- 300 grams Cabbage, finely shredded
- 2 large Eggs
- 2 tablespoons Tenkasu (tempura scraps)
- 1 tablespoon Pickled red ginger (beni shoga)
- 150 grams Seafood mix (shrimp, squid, scallops)
- 4 tablespoons Okonomiyaki sauce
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon Aonori (dried seaweed powder)(optional)
- 5 grams Katsuobushi (bonito flakes)
Instructions
- 1
In a large bowl, whisk together the flour, dashi stock, and grated nagaimo until smooth to create the base batter.
- 2
Add the shredded cabbage, eggs, tenkasu, and pickled ginger to the batter bowl.
- 3
Mix the ingredients together gently using a spoon; do not overmix, as you want to keep air in the batter for a fluffy texture.
- 4
Heat a lightly oiled griddle or non-stick pan over medium heat and pour the batter into two circular mounds.
- 5
Place the seafood pieces evenly across the top of each pancake and press them slightly into the batter.
- 6
Cook for about 5 minutes until the bottom is golden brown, then carefully flip the pancakes over.
- 7
Cover with a lid and cook for another 5-6 minutes to ensure the seafood and interior are fully cooked.
- 8
Flip back to the original side, brush generously with okonomiyaki sauce, drizzle with mayonnaise, and top with aonori and bonito flakes.
Nutrition per Serving
480
Calories
28g
Protein
52g
Carbs
18g
Fat
6g
Fiber
12g
Sugar
1150mg
Sodium
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