Okonomiyaki ''Japanese Savoury Pancake'' with seafood
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Okonomiyaki ''Japanese Savoury Pancake'' with seafood
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Okonomiyaki ''Japanese Savoury Pancake'' with seafood

Preparation time: 30 mins
Calorific value (per portion): 1965 kJ / 470 kcal

Ingredients for 2 portions

For the onion-ponzu:

  • 100 g pointed cabbage
  • 2 spring onions
  • 40 g octopus
  • 40 g prawns
  • 40 g scallops (or salmon fillet)
  • Salt
  • 2 tbsp vegetable oil
  • 2 tbsp fried onions

For the batter:

  • 200 ml Dashi broth (or vegetable broth)
  • 1 fresh egg
  • 90 g regular plain flour
  • 10 g cornflour / potato starch
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
  • Some fresh chilli strips

Preparation

  1. For the onion-ponzu, peel the onion, grate it finely and mix it with the Ponzu lemon. Wash the chives, dab dry, finely chop and add.
  2. Clean the pointed cabbage, cut into strips of about 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.
  3. Whisk Dashi broth and egg in a bowl for the batter. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well. Set aside 4 tbsp. of the batter.
  4. Dab dry the octopus, prawns and scallops, dice if necessary and salt lightly.
  5. Heat 1 tbsp of oil in a large frying pan (min. 32 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and form the mixture into two circles of about 15-18 cm with a spatula. Sprinkle with 1 tbsp of fried onions, place half of the seafood on top and fry over medium heat for 2-3 minutes.
  6. Pour the batter (2 tbsp) on top of the pancake that is in the pan. Turn over carefully with a spatula and continue to fry for 4-5 minutes (reduce heat slightly). Prepare the second pancakes in the same way.
  7. Place the okonomiyaki on two plates with the fish side up, garnish with the chilli strips and serve with the onion ponzu. 

Used products in this recipe

Ingredients for 2 portions

For the onion-ponzu:

  • 100 g pointed cabbage
  • 2 spring onions
  • 40 g octopus
  • 40 g prawns
  • 40 g scallops (or salmon fillet)
  • Salt
  • 2 tbsp vegetable oil
  • 2 tbsp fried onions

For the batter:

  • 200 ml Dashi broth (or vegetable broth)
  • 1 fresh egg
  • 90 g regular plain flour
  • 10 g cornflour / potato starch
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
  • Some fresh chilli strips