A savory, Osaka-style okonomiyaki Japanese cabbage pancake recipe, studded with shrimp, bacon, and topped with flavorful sauce. This is the ultimate Japanese comfort food. Best of all, they are fun and uncomplicated to make.
Keywords:: bacon, easy, japanese, japanese cabbage pancake, okonomiyaki, okonomiyaki recipe, seafood, shrimp, street food
1/2cupminced shallot (about 1 large shallot)
1cupdashi (water can be substituted in a pinch; recipe linked below)
1 1/2teaspoonskosher salt
4cupsfinely-shredded green cabbage (from about 1/2 pound)
2teaspoonsgrated fresh ginger
1/4cupvegetable oil, such as canola
1cuppeeled, deveined shrimp, roughly chopped
3ouncesraw, thick-cut bacon, cut into 1-inch pieces
okonomiyaki sauce and Kewpie mayonnaise, to finish (recipe below)
crumbled nori, to garnish
bonito flakes, to garnish
For Homemade Okonomiyaki Sauce
If you are making your own okonomiyaki sauce, heat the ingredients in a small saucepan until the sugar dissolves, stirring. Set aside. Make your dashi, if using.
Put all the okonomiyaki ingredients except the bacon in a large bowl and mix well.
Heat a large skillet over medium heat. Add half of the oil. When the oil shimmers and a drop of batter sizzles, ladle about 1/4 of the batter into the skillet, shaping into a large, thick pancake. Layer several pieces of bacon on top.
Cook over medium-low until the pancake is browned and set on one side. Do not rush; this will take around 7 or 8 minutes. Flip, and cook on the other side. Repeat with the remaining batter.PRO TIP: To help flip the pancake, you can always invert the pancake onto a plate, then slide it back onto the skillet.
Serve, second side up, with okonomiyaki sauce, a drizzle of Kewpie mayonnaise, the nori, and bonito flakes.TIP: Kewpie mayonnaise is from Japan, but is easily available online and in specialty markets. The taste is better and richer than regular mayo because it is made from yolks only.
A recipe from Unpeeled. Copyright 2020. All rights reserved.