Simple Okonomiyaki with Cabbage and Dried Shrimp
Super Easy Okonomiyaki Using Cabbage and Dried Shrimp
Do you often find yourself with too much leftover cabbage after buying a whole head? This recipe is perfect for using up those ingredients! We’ve created a wonderfully simple okonomiyaki that’s packed with flavor. The dried shrimp add a delightful umami, and the cabbage provides a satisfying crunch. Enjoy this easy-to-make, delicious dish!
Main Ingredients
- 1/4 head of cabbage, thinly sliced
- 1/2 handful of dried shrimp, finely chopped
- 1 egg
Batter & Seasoning
- 1 cup okonomiyaki flour (or all-purpose flour)
- 2/3 cup water
- 1 Tbsp tonkatsu sauce
- 3 Tbsp mayonnaise
- Pinch of dried parsley (optional)
- 1 handful of bonito flakes (katsuobushi)
- 1 cup okonomiyaki flour (or all-purpose flour)
- 2/3 cup water
- 1 Tbsp tonkatsu sauce
- 3 Tbsp mayonnaise
- Pinch of dried parsley (optional)
- 1 handful of bonito flakes (katsuobushi)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly and slice it thinly into shreds. Lightly toast the dried shrimp in a dry pan to remove any fishy smell, then place them on a cutting board and finely chop them using the back of a knife or a regular knife. This process enhances the shrimp’s flavor. In a large bowl, combine the shredded cabbage, chopped dried shrimp, 1 cup of okonomiyaki flour (or all-purpose flour), and 2/3 cup of water. Mix well until there are no lumps to form the batter. If the batter seems too thick, you can add a little more water.
Step 2
Heat a non-stick frying pan over medium heat and add a generous amount of cooking oil. Pour about one ladleful of the batter onto the pan and spread it into a round, flat shape. It’s best to cook over medium heat, flipping it to get a nice golden brown color on both sides. Once the first side is golden, reduce the heat to low and cook slowly until the inside is done. Be careful not to burn it; slow and steady cooking is key.
Step 3
When the top surface of the batter is mostly cooked, crack one egg into a small bowl, beat it lightly, and pour it evenly over the okonomiyaki. Immediately cover the pan with a lid and let it cook on low heat until the egg white is set. This adds a rich, eggy flavor and a wonderfully soft texture.
Step 4
Once the egg is cooked, carefully transfer the okonomiyaki to a plate. Now, use a brush to spread the tonkatsu sauce evenly over the entire surface. Next, drizzle the mayonnaise in zigzag lines or parallel stripes across the sauce. You can adjust the spacing to your preference. Finally, sprinkle a pinch of dried parsley for a touch of color and aroma, and generously top with bonito flakes that will dance from the heat. Your delicious okonomiyaki is ready to be enjoyed!
