Seafood okonomiyaki
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs resting
- More effort
- Serves 2
Skip to ingredients
- 100g plain flour
- ½ tsp baking powder
- 1 egglightly beaten
- 100ml cooled fish stockvegetable, chicken or dashi stock
- 1 baby potatopeeled and grated
- ¼ white, pointed or sweetheart cabbageshredded
- 1 spring onionfinely sliced
- thumb-sized piece gingergrated
- 1 tsp soy sauce
- 1 tsp mirin
- 100g lightly cooked squidking prawns or octopus (or some of each)
- vegetable oilfor frying
For the sauce
To garnish
- 1 tbsp mayonnaise
- dried bonito flakes
- powdered seaweedor togarashi seasoning
- sliced spring onion
Nutrition: per serving
- kcal630
- fat38g
- saturates3g
- carbs52g
- sugars9g
- fibre4g
- protein18g
- salt2.1g
Method
step 1
Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
step 2
While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
step 3
Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
step 4
Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
step 5
Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
