Okonomiyaki
PREP TIME
30 minutes
COOK TIME
30 minutes
MAKES
roughly a dozen 4 to 5-inch pancakes
Ingredients
1/2 cup
mayonnaise
2 tablespoons
soy sauce
2 teaspoons
sriracha, more or less to taste
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)
Ingredients
- Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
- 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.
- 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.
