Seafood Okonomiyaki

Recipe courtesy of Okadaman

Watch how to make this recipe.

Seafood Okonomiyaki

Name: Seafood Okonomiyaki
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 5 servings
Cuisine: asian
Ingredients: 1/2 teaspoon fish stock, such as Hondashi; 1 1/4 cups all-purpose flour; 1/8 of a yam (about 1 ounce), peeled and shredded; 3 tablespoons plus 1/2 teaspoon milk; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon sugar; 6 2/3 cups shredded cabbage; 10 teaspoons tempura bits (bits of deep fried tempura batter); 5 teaspoons chopped red pickled ginger; 5 eggs; Vegetable oil, for the griddle; 2 cups squid, cut into bite-sized pieces (about 9 ounces); 10 tablespoons okonomi or tonkatsu sauce, in a squeeze bottle; Mayonnaise, in a squeeze bottle; 10 pinches bonito flakes; 5 pinches aonori flakes (green seaweed)

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Level: Easy

Total: 3 hr 20 min (includes time for batter to sit)
Active: 1 hr 20 min

Yield: 5 servings

Level: Easy

Total: 3 hr 20 min (includes time for batter to sit)
Active: 1 hr 20 min

Yield: 5 servings

Ingredients

1/2 teaspoon fish stock, such as Hondashi

1 1/4 cups all-purpose flour

1/8 of a yam (about 1 ounce), peeled and shredded

3 tablespoons plus 1/2 teaspoon milk

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

6 2/3 cups shredded cabbage

10 teaspoons tempura bits (bits of deep fried tempura batter)

5 teaspoons chopped red pickled ginger

5 eggs

Vegetable oil, for the griddle

2 cups squid, cut into bite-sized pieces (about 9 ounces)

10 tablespoons okonomi or tonkatsu sauce, in a squeeze bottle

Mayonnaise, in a squeeze bottle

10 pinches bonito flakes

5 pinches aonori flakes (green seaweed)

Directions

Make the batter: Combine the fish stock with 1 cup water in a bowl. Add the flour, yam, milk, baking powder, salt and sugar and mix well. Cover the batter and refrigerate for a minimum of 2 hours and a maximum of 4 days.
Make the okonomiyaki: Place 1/5 of the batter in a bowl and add 1 1/3 cups of the cabbage, 2 teaspoons of the tempura bits and 1 teaspoon of the ginger. Add 1 egg and mix very lightly until the mixture becomes marbled with white and yellow.
Place a few tiny drops oil on the griddle or in a heavy non-stick skillet and spread it. Heat the griddle to 380 degrees F., or heat the skillet over medium heat.
Pour the okonomiyaki mixture in a circular form over the oil. Place 4 pieces of squid on top of the raw batter. When one side has cooked for 7 minutes, flip the okonomiyaki and cook for another 7 minutes. Repeat the procedure with the remaining ingredients on another part of the griddle or in separate skillets.
With about 1 to 2 minutes remaining, start applying the sauces and toppings: Onto each okonomiyaki, squeeze about 2 tablespoons of the okonomi sauce, followed by the desired amount of mayonnaise. Finally, sprinkle 2 pinches of the bonito flakes and 1 pinch of the aonori on top.
Remove from heat and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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