Crispy & Chewy Seafood Okonomiyaki
Crispy & Chewy Seafood Okonomiyaki
Delicious Seafood Okonomiyaki – Perfect with a Drink!
A delightful harmony of plump seafood and crisp cabbage! Easily make authentic seafood okonomiyaki at home, perfect for special occasions or as a delightful appetizer. You’ll fall in love with its crispy exterior and moist interior.
Main Ingredients- 1/4 head of cabbage (approx. 300g)
- 1 cup tempura flour (approx. 100g)
- 1 egg
- 1/2 squid (body only, approx. 100g)
- 1 Tbsp fish sauce (or Korean soup soy sauce)
- 1/2 cup to 2/3 cup cold water (for adjusting batter consistency)
- A little cooking oil or butter (for frying)
Cooking Instructions
Step 1
First, let’s thoroughly wash the cabbage. Soaking it in water with a pinch of coarse salt (or 1 Tbsp of vinegar) for about 10 minutes will help maintain its freshness and crispness. After squeezing out excess water, slice it into shreds about 0.5 cm thick. Slicing it too thinly might cause it to break apart during cooking, so aim for a moderate thickness.
Step 2
In a large bowl, add 1 cup of tempura flour and crack in 1 fresh egg. Stir in 1 tablespoon of fish sauce (or Korean soup soy sauce) for added umami. If you don’t have fish sauce, you can substitute with 1/2 Tbsp of Korean soup soy sauce, though the flavor profile will be slightly different.
Step 3
We need to achieve the right batter consistency. To the bowl with tempura flour, egg, and fish sauce, add 1/2 cup of cold water first and mix. Use chopsticks or a whisk to break up any lumps and create a smooth mixture. Then, lift the batter with a spatula; it should flow off but not be too runny, a slightly thick consistency. Gradually add more water, a little at a time, to adjust until you reach this point. (You might use up to 2/3 cup of water).
Step 4
Add the washed and shredded cabbage to the batter bowl. Clean and finely chop the squid into small pieces (about 0.5cm) and add them as well. Feel free to substitute the squid with your favorite seafood like shrimp, other shellfish, or clams for a delicious variation.
Step 5
Using a spatula or spoon, gently fold all the prepared ingredients into the batter until the cabbage and squid are evenly coated. Be careful not to overmix, as this can release too much moisture from the cabbage, making the batter too thin. The key is to mix just enough for the ingredients to come together.
Step 6
Now it’s time to cook! Heat a frying pan over medium-low heat and generously coat it with cooking oil or butter. Pour all the prepared batter onto the pan, forming a thick and appetizing round shape. Adjust the batter amount based on your pan size. Cooking it thick will ensure it’s moist inside.
Step 7
Once the edges start to turn golden brown, carefully flip the okonomiyaki using two spatulas. Keep the heat on low to prevent burning. Cook each side for about 5-7 minutes, or until both sides are golden brown and crispy. You’ll know it’s done when a skewer inserted into the center comes out clean, with no batter sticking to it.
Step 8
Transfer the well-cooked okonomiyaki to a plate. While it’s still warm, use a brush to spread a generous layer of tonkatsu sauce (or okonomiyaki sauce) over the top surface. Then, drizzle mayonnaise in a zigzag pattern according to your preference. If you have children or love mayonnaise, adding more will make it even tastier.
Step 9
Finally, generously sprinkle katsuobushi (dried bonito flakes) on top, letting them dance like snowflakes! The visual appeal of the dancing katsuobushi adds to the enjoyment along with its rich flavor. If you don’t have katsuobushi, finely chopped green onions or scallions sprinkled on top also make a delicious topping. Enjoy your meal!
