Recipe courtesy of Okadaman
Show: Eat St.
Episode: The Bee's Knees
Print
Seafood Okonomiyaki
Total:
3 hr 20 min
Active:
1 hr 20 min
Yield:
5 servings
Level:
Easy
Total:
3 hr 20 min
Active:
1 hr 20 min
Yield:
5 servings
Level:
Easy

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Seafood Paella

Recipe courtesy of Tia Mowry

Seafood Gumbo

Recipe courtesy of Justine Simmons

Portuguese Seafood Cataplana

Recipe courtesy of George Gomes Jr.

Seafood Platter

Recipe courtesy of Sarah Sharratt

Seafood Pajeon Korean Pancake

Recipe courtesy of Judy Joo

Seafood and Chive Dumplings

Recipe courtesy of Ching-He Huang

Savory Seafood Stew: Zuppa di Pesce

Recipe courtesy of Lidia Bastianich

Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta

Recipe courtesy of Rachael Ray

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here