Shrimp Okonomiyaki

Okonomiyaki is a Japenese dish that combines a few of your favorite things! Loosely translated, "okonomi" means "what you like," while "yaki" means grilled. Although the recipe lists specific meats and veggies, you can substitute for your personal preference instead...

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This recipe was shared from Globe Food & Wine. Check out the original recipe here: http://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-easy-okonomiyaki-with-shrimp/article21637996/.

Ingredients

1 cup flour

1/2 tsp salt

1/4 tsp baking powder

1/2 tsp sugar

1 cup low-sodium chicken broth or dashi, at room temperature

2 eggs

4 cups finely shredded Japanese, savoy or green cabbage

1/3 lb raw shelled shrimp (about 15 medium-sized shrimp), well dried and chopped, with tails removed

1 to 2 tbsp canola oil

1/2 tsp sesame oil

Directions

Preheat oven to 400 F. Combine flour, salt, baking powder and sugar in large bowl and mix well. Stir in broth slowly until mixture becomes a smooth paste.

Beat in eggs one at a time and continue stirring into a thick batter. Add cabbage, folding over into batter until slightly softened and well coated. Mix in shrimp pieces.

Heat 1 tbsp of canola oil with sesame oil in a large non-stick skillet over medium-high heat. When oil starts to shimmer, add a quarter of the pancake mixture and press into a circle ½ to ¾-inch thick and 7 to 8 inches in diameter.

Fry 5 to 6 minutes over medium-high until bottom is crisp and golden brown. Flip carefully with a spatula and fry on the other side for 3 to 4 minutes. Transfer to a baking sheet and pop in the oven to keep warm. Repeat process with remaining batter, adding more oil as needed.

Serve piping hot with toppings.

Recommended Toppings

Mayonnaise

Okonomiyaki sauce

Shredded nori (kizami) nori

Bonito flakes

Chopped scallions