Seafood Okonomiyaki recipe - ingredients, nutrition and when to eat it
This Japanese savory pancake is made by topping a cabbage-filled batter with squid and shrimp, then cooking it until golden brown.
This Japanese savory pancake is made by topping a cabbage-filled batter with squid and shrimp, then cooking it until golden brown. Crispy outside and tender inside, it makes a satisfying lunch or dinner after work.
Japanese · 25 minutes to cook
Nutrition (per 507g serving): 636.1 kcal · protein 37.2g · carbohydrate 62.9g · fat 25.7g · sodium 816.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Overmixing can make the batter runny, so stir only until no dry flour remains.
Tips: Before flipping, neaten the edges with a spatula to help the pancake hold its shape.
Tips: Pat the seafood thoroughly dry so it does not water down the batter in the pan.
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Ingredients (1 serving)
- Squid — 60 g
- Shrimp — 50 g
- Cabbage — 150 g
- Korean Pancake Mix — 60 g
- Egg — 1 pc
- Water — 70 ml
- Green Onion — 20 g
- Cooking Oil — 2 tsp
- Tonkatsu Sauce — 1.5 Tbsp
- Mayonnaise — 1 Tbsp
- Bonito Flakes — 2 g