Japanese · Lunch · Dinner
Okonomiyaki
お好み焼き
A golden, crisp-edged Japanese pancake packed with shredded cabbage and juicy shrimp, finished with a tangy homemade sauce, a light zigzag of mayo and smoky bonito flakes. This lighter version uses lots of cabbage, lean seafood and only a little oil.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Serves
- 2
Calories come from: Carbs 48% · Fat 29% · Protein 23%
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Ingredients
For 2 servings- 1/4 medium head (about 4 cups shredded)300 ggreen cabbage, finely shredded
- 1/2 cup plus 1 tbsp70 gall-purpose flour
- 1/2 cup120 gcold water
- 1/2 tspinstant dashi granules (optional)
- 2 large100 geggs
- 3 stalks45 gspring onions, thinly sliced
- 150 g (about 10 medium)raw shrimp, peeled and deveined
- 2 tsp9 gcanola oil
- 2 tbsp34 gtomato ketchup
- 1 tbsp17 gWorcestershire sauce
- 1 tsp7 ghoney
- 1 tbsp15 glight mayonnaise
- 1 tspaonori (green seaweed flakes) (optional)
- 2 small handfulsbonito flakes (katsuobushi) (optional)
- 1 tbsp10 gpickled ginger, chopped (optional)
Steps
- 1
Stir the ketchup, Worcestershire sauce and honey together in a small bowl to make the okonomiyaki sauce; set aside.
- 2
Cut the shrimp into bite-sized pieces and keep them chilled until needed.
- 3
In a large bowl, whisk the flour and dashi granules (if using) with the cold water until smooth.
- 4
Whisk in the eggs until the batter is even.
- 5
Fold in the shredded cabbage, spring onions and pickled ginger (if using) until every strand is coated; do not overmix.
- 6
Heat 1 tsp of the oil in a 24–26 cm non-stick frying pan over medium heat.
- 7
Spoon in half the batter and shape it into a round about 2 cm thick.
- 8
Scatter half the shrimp over the top and press them lightly into the batter.
- 9
Cook for 4–5 minutes until the underside is deep golden.
- 10
Flip the pancake with a wide spatula (or slide it onto a plate and invert it back into the pan).
- 11
Cover and cook for 4–5 minutes until the shrimp are pink and opaque and the centre feels set when pressed.
- 12
Flip once more and cook for 1 minute to re-crisp the top, then move to a plate and keep warm.
- 13
Repeat with the remaining oil, batter and shrimp.
- 14
Brush each pancake with the sauce, drizzle the light mayonnaise in thin lines, and sprinkle with aonori and bonito flakes (if using). Serve hot.
Swaps, storage and make-ahead
Swaps
- Swap the shrimp for diced firm tofu or extra grated carrot for a seafood-free version, but note the dashi, Worcestershire sauce and bonito flakes still contain fish.
- Use a ready-made okonomiyaki sauce instead of the ketchup, Worcestershire and honey mix if you want a quicker, more traditional flavour.
- Replace the shrimp with thinly sliced lean pork or chicken breast, cooking until no pink remains.
- Use regular Japanese mayonnaise such as Kewpie instead of light mayo for a richer drizzle, or skip the mayo entirely for a lighter topping.
Storage
Okonomiyaki is best eaten fresh while the edges are crisp; refrigerate leftovers (without bonito flakes) within 2 hours in an airtight container for up to 3 days. Reheat in a frying pan or oven until steaming hot all the way through, and avoid freezing as the shrimp and cabbage turn watery.
Make ahead
Mix the sauce and shred the cabbage and spring onions up to a day ahead, storing them covered in the fridge. Make the batter and fold in the vegetables just before cooking so it doesn't turn watery.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCrustaceansEggsFishMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (434 g) | Per 100 g | |
|---|---|---|
| Calories | 396 kcal | 91 kcal |
| Protein | 22.7 g | 5.2 g |
| Carbohydrates | 47.8 g | 11 g |
| of which sugars | 13.3 g | 3.1 g |
| Fiber | 5.3 g | 1.2 g |
| Fat | 13.1 g | 3 g |
| of which saturated | 2.6 g | 0.6 g |
| Sodium | 849 mg | 196 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
