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Recipe Detail Page
Shrimp Okonomiyaki with Umami Sauce And Nori
Holiday 2018
Packed with crunchy cabbage and sweet shrimp, this iconic Japanese pancake is all-dressed with a sweet-and-savoury sauce, tangy mayo and slivers of seaweed. You could also cut it into thin wedges and serve as an hors d’oeuvre before a dinner party. Kewpie is a Japanese brand of mayonnaise that comes in a convenient squeeze bottle and can be found at many Asian supermarkets.
Serves 4 to 6
UMAMI SAUCE
3 tbsp (45 mL) ketchup
3 tbsp (45 mL) Worcestershire sauce
1½ tbsp (22 mL) oyster sauce
1½ tbsp (22 mL) honey
OKONOMIYAKI
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
Freshly ground pepper to taste
4 large eggs
1⅓ cups (330 mL) low-sodium chicken broth
8 cups (2 L) chopped napa cabbage
¾ lb (340 g) raw shrimp, peeled, deveined, chopped into ½ inch (1 cm) pieces
8 tsp (40 mL) vegetable oil, divided
Mayonnaise (preferably Kewpie brand) for serving
Thinly sliced green onions and shredded nori to garnish
1. For the umami sauce, whisk ingredients in a small mixing bowl until combined. Transfer to an airtight container. Refrigerate up to 1 month. Bring to room temperature before serving.
2. For the okonomiyaki, whisk flour, baking pow der, salt and pepper in a large mixing bowl. In a separate bowl, whisk eggs and broth. Whisk wet into dry until smooth. Fold in cabbage and shrimp.
3. Preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.
4. Heat 2 large nonstick frying pans over medium heat. Pour 1 tsp (5 mL) vegetable oil in each pan. Pour one-quarter of batter in each pan and spread evenly to 7-inch (18-cm) rounds. Cook until golden brown, about 5 minutes. Working 1 at a time, slide pancake onto a plate or light cutting board bigger than the pan. Place frying pan over pancake and holding both firmly, quickly invert pancake back into pan. Return to heat and drizzle 1 tsp (5 mL) oil around sides of pancake. Cook until golden brown and cooked through, about 4 minutes. Slide onto baking sheet and keep warm in oven. Repeat with remaining batter and oil.
5. To serve, brush pancakes with umami sauce, drizzle with mayo and sprinkle with green onions and nori.
Serves 4 to 6
