You like Okonomiyaki with pork? Then try this variation with shrimp and cheese. Seafood Umami flavor from shrimp goes very well with the cabbage pancake, and melted cheese gives an interesting taste and texture to the dish. Never tasted Okonomiyaki before? Then you really must try this! I promise it’s delicious!
Shrimp and Cheese Okonomiyaki
Ingredients
Okonomiyaki Batter
- 1 cup all purpose flourÂ
- 1 cup water
- 1 tsp Dashi powder
- 1 egg
- 1/4 tsp salt
- 1/4 tsp Soy Sauce
Toppings
- Okonomiyaki Sauce
- Japanese mayonnaise
- Aonori (dried green seaweed flakes)
- Katsuobushi (dried bonito flakes)
Instructions
- Chop cabbage, green onion, and Benishoga red ginger finely. De-vein shrimp. Set aside.
- Make Okonomiyaki batter. In a big bowl, whisk flour, water, and Dashi powder together until smooth. Stir egg into the flour mixture. Season it with salt and soy sauce. Add prepared cabbage, onion, and ginger to the batter and mix.
- Heat half of the oil in a skillet, spread 1/4 of the batter into an 8" circle. Put half of the shrimp and cheese on it, and cover with another 1/4 of the batter. Cook at medium heat until the bottom becomes golden brown, about 5-7 minutes. Flip to cook the other side, about 5-7 minutes. Repeat for another pancake.
- Spread Okonomiyaki sauce and mayo on the pancake. Sprinkle dried green seaweed, then dried bonito flakes over the pancake. Serve hot.
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