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Seafood okonomiyaki

Japanese okonomiyaki pancake with slice taken out

Seafood okonomiyaki

Name: Seafood okonomiyaki
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 100g plain flour; ½ tsp baking powder; 1 egg lightly beaten; 100ml cooled fish stock vegetable, chicken or dashi stock; 1 baby potato peeled and grated; ¼ white, pointed or sweetheart cabbage shredded; 1 spring onion finely sliced; thumb-sized piece ginger grated; 1 tsp soy sauce; 1 tsp mirin; 100g lightly cooked squid king prawns or octopus (or some of each); vegetable oil for frying; 3 tbsp ketchup; 1 tbsp brown sauce; 1 tbsp Worcestershire sauce; ½ tbsp soy sauce; ½ tsp mirin; 1/ tsp honey; 1 tbsp mayonnaise; dried bonito flakes; powdered seaweed or togarashi seasoning; sliced spring onion

Rosie Birkett

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Serves 2

More effort

Prep: 30 mins

Cook: 10 mins

plus 2 hrs resting

A star rating of 4.5 out of 5.11 ratingsRate

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This version of Japanese savoury pancakes is full of flavour and texture, with fresh squid or prawns and a mirin and honey sauce. Garnish with bonito flakes

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Ingredients

Nutrition

Units:

MetricUS

100g plain flour
½ tsp baking powder
1 egg

lightly beaten
100ml cooled fish stock

vegetable, chicken or dashi stock
1 baby potato

peeled and grated
¼ white, pointed or sweetheart cabbage

shredded
1 spring onion

finely sliced
thumb-sized piece ginger

grated
1 tsp soy sauce
1 tsp mirin
100g lightly cooked squid

king prawns or octopus (or some of each)
vegetable oil

for frying

For the sauce

3 tbsp ketchup
1 tbsp brown sauce
1 tbsp Worcestershire sauce
½ tbsp soy sauce
½ tsp mirin
1/ tsp honey

To garnish

1 tbsp mayonnaise
dried bonito flakes
powdered seaweed

or togarashi seasoning
sliced spring onion

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Nutrition: per serving

kcal630
fat38g
saturates3g
carbs52g
sugars9g
fibre4g
protein18g
salt2.1g

Method

step 1

Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
step 2

While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
step 3

Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
step 4

Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
step 5

Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

Recipe from Good Food magazine, January 2017

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A star rating of 4.5 out of 5.11 ratings

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