Okonomiyaki is a Japanese cabbage-seafood pancake. Skeptical? We understand. For adventurous eaters though, these are a real treat - kind of like an exotic fish cake filled with vegetables. Let us know what you think!
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups green cabbage, shredded or finely chopped
1 bunch green onions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp
Canola oil for frying
Sauce: this is the best part! Goes well on just about anything, not just okonomiyaki.
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sambal sauce (more or less to taste)
Whisk the sauce ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until thoroughly incorporated (no longer lumpy). Fold in cabbage, green onions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3-5 minutes, or until golden brown. Keep pancakes covered in a warm oven as you make the rest.
Serve warm with the dipping sauce on the side.
Recipe adapted from Food 52