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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:
- ½ small white onion
- 6 tbsp Kikkoman Ponzu Lemon
- 5-6 chive stems
- 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
- 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.
- 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.
- 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.
- Dab dry the octopus, prawns and scallops, dice if necessary and salt lightly.
- 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.
- 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.
- 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:
- ½ small white onion
- 6 tbsp Kikkoman Ponzu Lemon
- 5-6 chive stems
- 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