Umami-Rich Japanese Savory Street Pancakes
Transport your kitchen to the vibrant streets of Osaka with this Okonomiyaki, a savory pancake that is as fun to assemble as it is to eat. It combines crunchy cabbage, succulent shrimp, and smoky bacon with a lattice of signature sauces for an unforgettable umami explosion.
Ingredients
- All-purpose flour200 g
- Dashi stock (or chicken broth)150 ml
- Large eggs2 stk
- Finely shredded cabbage400 g
- Spring onions, thinly sliced4 stk
- Raw shrimp, chopped200 g
- Bacon strips, halved8 stk
- Okonomiyaki sauce (or BBQ sauce)4 tbsp
- Japanese Mayo (Kewpie)4 tbsp
- Pickled ginger (Beni shoga)2 tbsp
- Neutral oil for frying2 tbsp
Instructions
In a large bowl, whisk together the flour, dashi stock, and eggs until smooth. The batter should be thick but pourable.
Add the shredded cabbage, sliced spring onions, and pickled ginger into the batter. Mix well until every piece of cabbage is lightly coated.
Heat oil in a large non-stick skillet over medium heat. Pour in half the mixture to form two pancakes. Place shrimp and bacon strips on top. Cook for 5 minutes until the bottom is golden, then carefully flip and cook for another 5 minutes.
Transfer pancakes to plates. Drizzle generously with okonomiyaki sauce and Japanese mayo in a zigzag pattern. Garnish with extra spring onions and serve immediately while hot.
Save recipe in Veloop
